Spicy Tuna Poke Bowl (Printable)
Tender spicy tuna, creamy avocado, crisp vegetables and seasoned rice come together in this vibrant Hawaiian bowl.
# What You'll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 1/2 inch cubes
→ Spicy Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or chili sauce
05 - 1 tbsp mayonnaise (preferably Japanese/Kewpie)
06 - 1 tsp rice vinegar
07 - 1 tsp honey or maple syrup
08 - 1 small garlic clove, minced
09 - 1 tsp grated fresh ginger
→ Rice
10 - 2 cups sushi rice
11 - 2 1/2 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1/2 tsp salt
→ Toppings
15 - 2 ripe avocados, sliced
16 - 1 small cucumber, thinly sliced
17 - 2 medium carrots, julienned
18 - 4 radishes, thinly sliced
19 - 2 scallions, thinly sliced
20 - 2 tbsp toasted sesame seeds (black or white)
21 - 1 sheet nori, cut into thin strips
22 - 1 tbsp pickled ginger (optional)
23 - 1 tbsp furikake (optional)
24 - 1 red chili, thinly sliced (optional, for extra heat)
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 18–20 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow rice to cool to room temperature.
03 - In a bowl, mix soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, garlic, and ginger. Add the diced tuna and gently mix to coat. Refrigerate for at least 10 minutes to marinate.
04 - Slice avocado, cucumber, carrots, radishes, and scallions.
05 - Divide the seasoned rice among 4 bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and scallions. Sprinkle with sesame seeds, nori strips, and any optional toppings.
06 - Serve immediately, garnished with extra chili slices or pickled ginger if desired.
# Expert Advice:
01 -
- The spicy tuna marinade comes together in minutes but tastes like it rested for hours
- You can customize every bowl to match whatever craving hits you that day
02 -
- Keep your tuna ice-cold until the moment you marinate it. Room temperature raw fish loses that pristine texture.
- Dont let the tuna sit in the marinade longer than 30 minutes or the acid will start cooking the edges.
03 -
- Dip your knife in hot water between slicing the avocado to get impossibly clean, smooth slices
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on