Spicy Tuna Poke Bowl (Print version)
Hawaiian-style bowl featuring marinated tuna, sushi rice, fresh veggies, and spicy mayo drizzle.
# Ingredient List:
→ 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 - 9 oz sushi rice
10 - 11 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 toasted sesame seeds for garnish
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. 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. Allow the rice 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 evenly. Refrigerate for 10 minutes.
04 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until smooth and adjust spiciness to taste.
05 - Divide seasoned rice evenly among four bowls. Top with marinated tuna, sliced avocado, cucumber, julienned carrot, and edamame. Drizzle with sriracha mayo. Garnish with pickled ginger, nori strips, furikake (if using), and extra sesame seeds.
06 - Serve immediately, allowing guests to mix the ingredients as desired.
# Expert Advice:
01 -
- It comes together in under 35 minutes, perfect for when you want something restaurant-quality on a weeknight.
- The spicy-creamy-fresh balance hits every craving at once, from heat to richness to bright vegetables.
- You control the spiciness, the toppings, and how everything mixes together, so it feels personalized every time.
02 -
- Buy your tuna the same day you plan to eat it, and ask the fishmonger directly if it's sushi-grade; what's labeled sushi-grade in the case is safe, but confirming freshness gives you peace of mind.
- Never skip rinsing the rice; the difference between rinsed and unrinsed rice is dramatic—one is fluffy and light, the other tastes gummy and starchy.
- The sriracha mayo will seem too spicy at first, but remember it's meant to be drizzled, not poured, and it balances with cool rice and fresh vegetables.
03 -
- Toast your own sesame seeds in a dry pan for 2-3 minutes just before using; they'll smell incredible and taste so much more fragrant than pre-toasted seeds that have been sitting around.
- If you can't find sushi-grade tuna or want to use something else, sushi-grade salmon works beautifully and has a slightly richer, oilier texture that some people prefer.
- Make the sriracha mayo in a squeeze bottle for cleaner, more controlled drizzling; it also keeps in the fridge for up to a week, so you can prep it ahead.