Spicy Tuna Poke Bowl (Printable)
A vibrant bowl of spicy tuna, mango, avocado, and fresh veggies balanced over sushi rice.
# What You'll Need:
→ Sushi Rice Base
01 - 2 cups sushi rice
02 - 2 ½ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Spicy Tuna Marinade
06 - 14 ounces sushi-grade tuna, diced into ½-inch cubes
07 - 2 tablespoons mayonnaise, preferably Kewpie
08 - 1 ½ tablespoons Sriracha sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 tablespoon soy sauce or tamari for gluten-free option
→ Fresh Toppings
11 - 1 large ripe avocado, diced
12 - 1 large ripe mango, diced
13 - 1 small cucumber, thinly sliced
14 - 2 green onions, thinly sliced
15 - 1 small carrot, julienned
16 - 2 tablespoons toasted sesame seeds
17 - 1 sheet nori, cut into thin strips
→ Optional Garnishes
18 - Pickled ginger to taste
19 - 2 tablespoons shelled edamame
20 - 1 small red chili, thinly sliced
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear, about 3-4 rinses. Combine rice and water in rice cooker or saucepan. Cook according to package instructions, typically 15-20 minutes. Let cooked rice stand covered for 10 minutes to steam.
02 - Whisk together rice vinegar, sugar, and salt in small bowl until completely dissolved. Gently fold seasoning mixture into warm rice using wooden paddle or spatula, being careful not to mash grains. Spread rice in shallow pan to cool to room temperature.
03 - Whisk mayonnaise, Sriracha, sesame oil, and soy sauce in medium bowl until smooth and combined. Add diced tuna and gently toss to coat evenly. Refrigerate for 10-15 minutes to let flavors meld while preparing remaining ingredients.
04 - Dice avocado and mango into ½-inch pieces. Thinly slice cucumber into rounds. Julienne carrot into matchsticks. Thinly slice green onions on diagonal. Cut nori sheet into thin strips. Slice red chili if using extra heat.
05 - Divide seasoned sushi rice evenly among 4 bowls, mounding slightly in center. Arrange spicy tuna, avocado, mango, cucumber, carrot, and edamame in sections over rice. Garnish with green onions, sesame seeds, nori strips, pickled ginger, and chili slices.
06 - Serve bowls right away while rice is slightly warm and fish is cold. Provide additional Sriracha and soy sauce on side for individual seasoning. Poke tastes best fresh but can be refrigerated up to 2 hours.
# Expert Advice:
01 -
- The spicy tuna sauce comes together in seconds but tastes like something from a specialty restaurant
- You can prep everything in advance and assemble bowls in under five minutes
02 -
- Keep everything ice cold until serving to maintain the best texture and food safety
- The rice should be room temperature, not hot, when you assemble the bowls
03 -
- Dip your knife in hot water between cuts for clean, professional-looking tuna cubes
- Toast your sesame seeds in a dry pan for 2 minutes to wake up their nutty flavor