Hawaiian poke shop energy at home for a fraction of the cost. Marinated raw ahi, sushi rice, edamame, cucumber, avocado and a spicy mayo drizzle over the top.

• Raw ahi delivers 42 g of protein and long-chain omega-3s in one bowl.
• Sushi rice's stickiness makes bites clean without needing extra sauce.
• Avocado and sesame oil provide the fats that make raw fish satisfying, not sparse.

1. 1

   Cook the sushi rice per package instructions; once cooked, season with a splash of rice vinegar and a pinch of sugar, then fold gently with a spatula and let cool slightly.

2. 2

   Cut the cold sashimi-grade tuna into 2 cm cubes using a sharp knife; cold tuna slices cleanly while warm tuna smears.

3. 3

   Toss the tuna cubes with the soy sauce, toasted sesame oil, rice vinegar, grated ginger and sliced scallion; let it marinate for 10 minutes in the fridge.

4. 4

   Whisk together the mayo, sriracha and lime juice to make the spicy mayo; taste and add more sriracha if you want more heat.

5. 5

   Divide the seasoned rice evenly between two bowls.

6. 6

   Arrange the marinated tuna, edamame, sliced avocado, sliced cucumber and pickled ginger in distinct sections over the rice for a colorful bowl.

7. 7

   Drizzle the spicy mayo across everything and finish with sesame seeds and seaweed strips.

8. 8

   Eat within a few hours of cutting the tuna; do not store assembled poke bowls.

• Buy tuna from a real fish counter, tell them it's for raw eating.
• Cube tuna cold - warm tuna smears on the knife and turns to paste.