Spicy ahi poke, avocado & rice “parfaitinis.”

This uses a barely tweaked version of the spicy ahi poke I posted way back when in the blog’s early days (incidentally, almost two years ago to the day!) I found that kewpie mayo really adds an extra depth of flavor that matches the poke we love more than regular mayonnaise does, but if you can’t find it, either version is delicious.


  • for the poke:
  • 1 lb sushi-grade ahi tuna
  • 1 tbsp soy sauce (or to taste)
  • 1/2 tsp sesame oil (or to taste)
  • 2 scallions, finely sliced (about 1/4 cup)
  • 1/4 medium sweet onion, sliced (optional)
  • 2 tbsp kewpie mayonnaise
  • 12 tbsp Sriracha, or to taste
  • 2 tsp tobiko or masago (optional)
  • a three-finger pinch of Hawaiian salt or other coarse salt (this Sriracha sea salt is great, too)
  • to assemble:
  • about 1 cup diced avocado (or 1 small avocado)
  • 23 cups cooked rice
  • for topping:
  • kaiware sprouts (daikon microgreens), other microgreens, or watercress
  • toasted sesame seeds
  • scallions, finely sliced
  • tobiko or masago, if you feel like splurging


  1. If tuna is frozen, thaw by submerging in cold water for 30 minutes.
  2. When tuna is just short of fully thawed, slice into small cubes, around 3/4 inch or smaller. I tend to go a bit smaller for more flavor.
  3. Combine in a bowl with about 1 tbsp soy sauce, about 1/2 tbsp sesame oil, and 1 chopped scallion. Feel free to adjust the soy sauce and sesame oil to your taste — I generally use just enough to coat the tuna thinly. Chill in fridge for about 30 minutes.
  4. Combine the kewpie mayonnaise, Sriracha, remaining scallions, and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayonnaise mixture and mix gently until fully coated.
  5. Layer rice, avocado, and poke in small bowls, glasses, or Weck jars, then top with microgreens of your choice, sesame seeds, scallions, and tobiko. Serve immediately.


I didn’t spring for the tobiko for this version, but it adds a salty finish that is incomparable if you feel like treating yourself to a little jar. Similarly, I couldn’t track down kaiware (daikon) sprouts or microgreens for the dish, but watercress will work just as well.