Spicy Tuna Poke Bowl (Printer-friendly)
Tender tuna with spicy marinade, sushi rice, crisp veggies, and creamy sriracha mayo for vibrant flavors.
# What You Need:
→ Fish & Marinade
01 - 14 oz sushi-grade tuna, cut into 0.4 inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp sriracha
06 - 1/2 tsp honey
07 - 2 tbsp finely chopped green onions
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 9 oz sushi rice
10 - 11 fl oz water
11 - 2 tbsp rice vinegar
12 - 1 tbsp sugar
13 - 1/2 tsp salt
→ Sriracha Mayo
14 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
15 - 1-2 tbsp sriracha, to taste
16 - 1 tsp lime juice
→ Toppings & Vegetables
17 - 1 small avocado, sliced
18 - 1 small cucumber, thinly sliced
19 - 1 medium carrot, julienned
20 - 3.5 oz cooked shelled edamame
21 - 2 tbsp pickled ginger
22 - 1 sheet nori, cut into strips
23 - 1 tbsp furikake (optional)
24 - Extra sesame seeds, for garnish
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low heat for 10 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and allow it to cool slightly.
03 - Whisk together soy sauce, sesame oil, rice vinegar, sriracha, and honey in a bowl. Add tuna cubes, chopped green onions, and toasted sesame seeds. Toss gently to coat, then refrigerate for 10 minutes.
04 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and adjust spiciness to taste.
05 - Divide seasoned sushi rice evenly among four bowls. Arrange marinated tuna, avocado slices, cucumber, julienned carrot, and edamame on top. Drizzle with sriracha mayo. Garnish with pickled ginger, nori strips, optional furikake, and extra sesame seeds.
06 - Serve immediately, allowing diners to mix ingredients as desired.
# Expert Tips:
01 -
- It comes together faster than takeout, which means you can have restaurant-quality poke in your bowl before your craving passes.
- The spicy mayo is dangerously addictive and completely customizable to however much heat you actually want.
- One bowl feeds you without leaving you feeling heavy—it's balanced, colorful, and feels indulgent without the guilt.
02 -
- Don't marinate the tuna for more than 15 minutes or the acid will start to cook it like ceviche, which changes the whole experience.
- If your rice tastes bland after seasoning, the rice vinegar mixture probably cooled down too much before you added it—warm rice absorbs seasoning better.
03 -
- Cook your rice the morning of if you're making this for dinner—it's better slightly cooled and it saves you time when you're assembling.
- Buy pre-cooked edamame and thaw them instead of cooking from frozen; they'll be better textured and you'll save yourself a step.