Cali-Baja Poke

Make the Rice: Rinse the rice until the water runs clear to remove any excess starch. Add water and cook in a rice cooker or on the stovetop until rice is tender and all the water is absorbed. 

Once the rice is cooked, spread it on a sheet pan lined with parchment paper. Drizzle rice with seasoned rice vinegar and fluff with a rubber spatula. Allow to cool.

Make the Dressing: In a medium bowl whisk together lime juice, white soy sauce, sugar, garlic, shallot, and Eye of RA’s SUN hot sauce.

Prep the Fish: Remove each tuna from its skin and cut into 1-inch cubes. *Reserve the skin.

Add tuna into the prepared lime dressing and marinate for 2 minutes at room temperature or up to 4 hours in the refrigerator for a full cook.

To Serve: Plate a scoop of rice in the bottom of a bowl and top with 8 to 10 cubes of marinated fish. Add bell pepper, avocado, mango, a few cilantro leaves, and Fresno chile. Repeat for remaining servings. Garnish each bowl with a pinch of Sichuan peppercorn, a pinch of Aleppo pepper, and a few dollops more of Eye of RA hot sauce. Best enjoyed with a Mexican or Japanese lager!