Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
Whisk together the ingredients for the vinaigrette and toss with diced tuna
Toss the seasoned tuna with the jalapeno, apples, jicama, and scallions
Scoop rice into a bowl, top with the poke, and enjoy!
