Poke Bowl

Preparation

1. Step 1

   Marinate the fish: In a medium bowl, combine the soy sauce, mirin, sesame oil, sugar and crushed red pepper, if using. Add the fish, scallion and sesame seeds, gently tossing to combine. Cover and refrigerate to chill and marinate, for at least 1 hour and up to 24 hours.

2. Step 2

   Prepare the rice: In a fine-mesh strainer or bowl, rinse the rice with cold water until the water runs clear, then transfer it to a medium lidded pot or saucepan. Cover with 2 cups of cold water and soak for 15 minutes. Stir and bring the rice to a boil over medium-high heat. Reduce heat to low, cover and cook until the grains are tender and the water has absorbed, 15 to 20 minutes, depending on the rice. Remove from the heat and let stand, covered, for 10 minutes. (Alternatively, use a rice cooker.)

3. Step 3

   Meanwhile, combine the vinegar, sugar and salt for the rice in a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. When the rice is ready, transfer it to a large mixing bowl. Pour the vinegar mixture evenly on top and gently fold it into the rice. Set aside to cool to room temperature, about 30 minutes. (The rice can be prepared up to three days in advance and stored covered in the refrigerator.)

4. Step 4

   In a small bowl, combine the mayonnaise and sriracha, to taste. Remove the poke from the fridge, taste and season with mirin, sugar and crushed pepper, if needed. Set up a poke bowl bar with the poke, rice, toppings of choice and spicy mayo.