2

20m

Prep

15m

Cook

35m

Total

2

Serves

Sushi-grade Tuna — cubed

Sushi Rice — cooked

Scallions — sliced

Avocado — cubed

Cucumber — diced

Sriracha — mixed with 1 tbsp mayo

Toss the tuna with soy, sesame oil, vinegar, and half the scallions. Marinate 10 minutes in the fridge — no longer.

💡

Past 15 minutes the soy starts "cooking" the fish grey. Poke is a fresh dish, not a ceviche.

Build bowls on warm rice: tuna, avocado, cucumber.

Finish with sesame seeds, remaining scallions, and a zigzag of sriracha mayo.

Storage

Refrigerate components separately up to 3 days; dress and assemble just before eating.

Freezing

Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.

Reheating

Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.

Make ahead

Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.

Wine pairing

Something light and cold — a crisp white, a spritz, or iced tea.

Beer pairing

A crisp pilsner or wheat beer keeps lunch light.

·

Kettle chips or a simple green salad

·

A cup of soup

·

Quick-pickled vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat