Spicy Tuna Poke Bowl (Printable)
A vibrant bowl of marinated tuna, fresh vegetables, and creamy spicy mayo for refreshing flavor.
# What You'll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 0.4-inch cubes
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp sriracha
07 - 1 tbsp finely chopped green onion
08 - 1 tsp toasted sesame seeds
→ Sriracha Mayo
09 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
10 - 1–2 tbsp sriracha, adjusted to taste
11 - 1 tsp lime juice
→ Base & Toppings
12 - 4 cups cooked sushi rice, cooled to room temperature
13 - 1 medium avocado, sliced
14 - 1 small cucumber, thinly sliced
15 - 1 medium carrot, julienned
16 - 1 cup cooked and shelled edamame
17 - 2 sheets nori, cut into thin strips
18 - 2 tbsp pickled ginger
19 - 1 tbsp toasted sesame seeds
20 - 2 green onions, thinly sliced
# How to Make It:
01 - In a medium bowl, combine soy sauce, sesame oil, rice vinegar, honey, sriracha, green onion, and toasted sesame seeds; add diced tuna and toss gently to coat. Refrigerate for 10–15 minutes to marinate.
02 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth; adjust the heat level by varying sriracha amount to preference.
03 - Divide the cooked and cooled sushi rice evenly among four serving bowls.
04 - Neatly arrange marinated tuna, sliced avocado, cucumber, julienned carrot, shelled edamame, and pickled ginger over the rice in each bowl.
05 - Drizzle sriracha mayo generously atop each bowl to enhance flavor and creaminess.
06 - Finish with nori strips, additional toasted sesame seeds, and sliced green onions. Serve immediately to retain freshness and texture.
# Expert Advice:
01 -
- It comes together in 25 minutes with zero actual cooking, making it perfect for busy weeknights or when you just don't want to turn on the stove.
- The balance of creamy sriracha mayo, marinated tuna, and fresh vegetables hits all the right notes—spicy, cool, bright, and satisfying in every bite.
- You can prep everything ahead and assemble bowls in minutes, which means it's genuinely great for feeding guests without stress.
02 -
- Don't marinate the tuna for longer than 15 minutes or the soy sauce will overpower its delicate flavor and make it taste too salty.
- Always buy from a reputable fishmonger and confirm the tuna is labeled sushi-grade—grocery store tuna is often not safe to eat raw, no matter how fresh it looks.
- Assemble the bowls right before eating; once the rice and toppings sit together, the rice absorbs moisture and loses that perfect texture contrast that makes the dish work.
03 -
- Toast your own sesame seeds in a dry pan for 2 minutes before using—the flavor difference is night and day compared to pre-toasted seeds that have been sitting on a shelf.
- If your sriracha mayo is too thick, thin it with a touch more lime juice or a splash of water instead of adding more mayo, which dilutes the flavor.