Crispy Rice Tuna Poke: The Ultimate Crunch-Meets-Creamy Bite

Poke bowls are great, but when you swap in a crispy, golden-brown rice cube as the base? Game. Changer. Imagine the perfect contrast—warm, crunchy sushi rice on the outside, fluffy on the inside, topped with fresh, marinated tuna, silky avocado, and a burst of trout roe. This isn’t just poke; this is next-level indulgence.

Step 1: Crispy Rice—The Star of the Show

Take sushi rice and form it into compact cubes, pressing firmly to keep them together. Heat oil in a pan and fry until the outer shell is golden, crispy, and irresistible, while the inside stays soft and fluffy. Once done, place them on a plate and get ready to build.

Step 2: Marinate the Tuna

Dice up some sushi-grade tuna and mix it with diced cucumber, edamame, furikake, sesame seeds, and a generous drizzle of shoyu dressing. Let it sit for a few minutes so those flavors can mingle and create pure magic.

Step 3: The Ultimate Stack

Place your crispy rice cubes on a plate and drizzle with aioli, letting it sink into the crispy edges. Spoon the marinated tuna poke right on top, stacking it high. Another drizzle of aioli? Absolutely. Finish with a sprinkle of sesame seeds and more furikake for extra umami goodness.

Step 4: The Finishing Touch

Thinly slice an avocado and fan it out like a pro, placing it beside or atop the poke. Then, for the grand finale, add a spoonful of vibrant trout roe right on top—it’s salty, briny, and takes this dish to luxury status.

Step 5: Snap a Pic, Then Dig In

This dish is almost too pretty to eat… almost. Crunch into the crispy rice, let the creamy poke melt in your mouth, and experience the ultimate balance of texture and flavor.

Good luck stopping at just one. If you get lazy you can always have our chefs make this for you fresh, only at Atomic Golf Las Vegas!