Spicy Tuna Poke Bowl (Printable)

Hawaiian-inspired bowl with marinated tuna, mango, avocado, and fresh vegetables over seasoned rice.

# What You'll Need:

→ Sushi Rice Base

01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Spicy Tuna Marinade

06 - 14 oz sushi-grade tuna, diced
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 1/2 tablespoons Sriracha or chili sauce
10 - 1 teaspoon honey or agave syrup
11 - 1 tablespoon finely chopped green onion
12 - 1 teaspoon toasted sesame seeds

→ Fresh Toppings

13 - 1 large ripe mango, diced
14 - 1 large ripe avocado, diced
15 - 1 small cucumber, thinly sliced
16 - 1 large carrot, julienned
17 - 2 radishes, thinly sliced
18 - 2 tablespoons pickled ginger
19 - 2 tablespoons roasted seaweed strips
20 - 2 tablespoons additional sesame seeds
21 - 1 tablespoon chopped cilantro
22 - 4 tablespoons spicy mayonnaise

# How to Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Whisk together rice vinegar, sugar, and salt; fold into the warm rice. Let cool to room temperature.
02 - In a mixing bowl, whisk soy sauce, sesame oil, Sriracha, honey, green onion, and sesame seeds. Add diced tuna and toss gently to coat evenly. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
03 - Dice mango and avocado into 1/2-inch cubes. Thinly slice cucumber and radishes using a sharp knife or mandoline. Julienne the carrot into matchstick strips. Keep ingredients refrigerated until assembly.
04 - Divide cooled sushi rice evenly among four shallow bowls. Arrange marinated tuna, mango, avocado, cucumber, carrot, and radishes in sections over the rice, creating a visually appealing presentation.
05 - Drizzle spicy mayonnaise over each bowl in a zigzag pattern. Sprinkle with roasted seaweed strips, extra sesame seeds, pickled ginger, and cilantro. Serve immediately while fish is fresh and vegetables remain crisp.

# Expert Advice:

01 -
  • The spicy tuna marinade comes together in minutes but tastes like you spent hours perfecting it
  • Its incredibly adaptable, so you can use whatever fresh vegetables you have on hand
  • The balance of sweet, spicy, and creamy makes it impossible to stop eating
02 -
  • Sushi-grade tuna means it's been flash-frozen to kill parasites, so never skip this step when buying fish for raw consumption
  • The rice needs to cool to room temperature before assembling, or it will warm up your tuna and affect the texture
  • Dont marinate the tuna for more than 30 minutes or the citrus and acid will start to cook the fish
03 -
  • Chill your serving bowls for 10 minutes before assembling to keep everything perfectly fresh
  • Buy your tuna the same day you plan to serve it for the absolute best quality
  • The spicy mayo can be made ahead and stored in the refrigerator for up to a week

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