Spicy Tuna Poke Bowl (Printable)
A colorful bowl featuring spicy tuna, mango, avocado, and fresh vegetables over seasoned rice.
# What You'll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Spicy Tuna
06 - 14 oz sushi-grade tuna, diced
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 1/2 tbsp Sriracha or chili sauce
10 - 1 tsp honey or agave syrup
11 - 1 tbsp finely chopped green onion
12 - 1 tsp toasted sesame seeds
→ Toppings & Bowl Components
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 tbsp pickled ginger
19 - 2 tbsp roasted seaweed strips
20 - 2 tbsp sesame seeds
21 - 1 tbsp chopped cilantro
22 - 4 tbsp spicy mayo
# Directions:
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 gently into the warm rice. Allow to cool slightly before assembling.
02 - In a mixing bowl, combine 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 develop flavors.
03 - Dice mango and avocado into uniform cubes. Thinly slice cucumber and radishes. Julienne the carrot into matchstick strips. Keep all vegetables chilled until ready to assemble.
04 - Divide seasoned rice among four serving bowls. Arrange spicy tuna, mango, avocado, cucumber, carrot, and radishes in sections over the rice for visual appeal.
05 - Drizzle spicy mayo generously over each bowl. Sprinkle with roasted seaweed strips, additional sesame seeds, pickled ginger, and cilantro. Serve immediately while fish is fresh and rice remains slightly warm.
# Expert Tips:
01 -
- Restaurant quality poke bowls for a fraction of the cost and you control exactly what goes in
- The spicy tuna marinade comes together in minutes but tastes like it has been developing for hours
- Every bowl is different based on how you arrange the toppings making it fun for guests to customize
02 -
- Never marinate the tuna for more than 30 minutes or the acid will start cooking the fish and change the texture completely
- Room temperature rice absorbs flavors better than cold rice but should not be piping hot when you assemble the bowls
- Invest in a very sharp knife for slicing the tuna and vegetables, clean cuts make all the difference in how everything tastes
03 -
- Buy your tuna the same day you plan to make these bowls and ask your fish counter specifically for sushi grade
- Mix the spicy mayo a few hours ahead, the flavors meld and it becomes something much better than fresh