Spicy Tuna Poke Bowl (Printer-friendly)
Tender tuna cubes marinated in spice, served over rice with fresh veggies topped by creamy sriracha mayo.
# What You’ll 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 - 0.5 tsp honey
07 - 2 tbsp finely chopped green onions
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 8.8 oz sushi rice
10 - 11.2 fl oz water
11 - 2 tbsp rice vinegar
12 - 1 tbsp sugar
13 - 0.5 tsp salt
→ Sriracha Mayo
14 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
15 - 1 to 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 shelled cooked 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 the water runs clear. Combine rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat and let stand, covered, for an additional 10 minutes.
02 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice and allow it to cool slightly.
03 - Whisk soy sauce, sesame oil, rice vinegar, sriracha, and honey in a bowl. Add tuna cubes, green onions, and toasted sesame seeds. Toss gently to combine and refrigerate for 10 minutes.
04 - In a small bowl, blend mayonnaise, sriracha, and lime juice until smooth. Adjust spiciness according to preference.
05 - Divide seasoned rice evenly among 4 bowls. Top with marinated tuna, avocado slices, cucumber, carrot, and edamame. Drizzle with sriracha mayo. Garnish with pickled ginger, nori strips, furikake, and additional sesame seeds.
06 - Serve immediately, allowing diners to mix ingredients as desired.
# Expert Tips:
01 -
- The spicy marinade transforms simple tuna into something craveable and deeply flavorful in just ten minutes.
- You can prep everything ahead, then assemble in minutes when hunger strikes.
- It feels fancy enough to serve guests, but honestly it's easier than ordering delivery.
02 -
- If your rice is warm when you add the cold marinated tuna, the flavors won't blend properly—cool it first.
- Don't skip rinsing the rice; it's the difference between fluffy grains and a gluey mess.
- Buy your tuna from a fishmonger, not a supermarket, and ask specifically if it's sushi-grade; they'll know exactly what you need.
03 -
- Make the rice and sriracha mayo earlier in the day, then marinate your tuna right before serving for maximum freshness and flavor.
- Toasted sesame seeds cost almost nothing but taste infinitely better than raw—spend two minutes toasting them in a dry pan and your bowl becomes restaurant-level.