Spicy Tuna Poke Bowl (Print)
Tender tuna cubes paired with creamy avocado, fresh veggies, and steamed rice with a spicy zest.
# What You Need:
→ Tuna & Marinade
01 - 9 oz sushi-grade tuna, cut into ½ inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or other hot chili sauce
05 - 1 tsp rice vinegar
06 - 1 tsp honey or sugar
07 - 1 green onion, thinly sliced
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 1¼ cups cooked short-grain sushi rice, cooled to room temperature
10 - 1 tbsp rice vinegar
11 - ½ tsp sugar
12 - Pinch of salt
→ Toppings
13 - 1 ripe avocado, diced
14 - ½ small cucumber, thinly sliced
15 - 1 small carrot, julienned
16 - 2 tbsp shelled and cooked edamame
17 - 1 sheet nori, cut into thin strips
18 - Additional sesame seeds, for garnish
19 - 1 tbsp pickled ginger (optional)
# How to Make:
01 - Combine rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice and set aside.
02 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey in a medium bowl. Add tuna cubes, sliced green onion, and toasted sesame seeds. Toss gently to coat and refrigerate for 10 minutes.
03 - Divide the seasoned rice evenly into two bowls. Top each with marinated tuna, diced avocado, sliced cucumber, julienned carrot, and edamame. Garnish with nori strips, extra sesame seeds, and pickled ginger if desired.
04 - Serve the bowl immediately for optimal freshness.
# Expert Advice:
01 -
- Everything comes together in about twenty minutes, no cooking required beyond the rice.
- The combination of cool creamy avocado and spicy marinated tuna hits every texture and flavor you crave.
- It looks impressive enough for guests but easy enough to make on a regular weeknight.
- You can swap toppings based on whatever vegetables you have in the fridge.
02 -
- Never skip asking your fishmonger if the tuna is sushi-grade, regular tuna is not safe to eat raw and the risk is not worth it.
- If your rice is too hot when you add the tuna, it will start to cook the fish and ruin the texture.
- Marinating longer than fifteen minutes can make the tuna mushy from the acid, ten minutes is the sweet spot.
03 -
- Use a very sharp knife to cut the tuna so the cubes stay clean and don't get mushy edges.
- Taste your marinade before adding the tuna and adjust the heat or sweetness to your preference.
- A drizzle of spicy mayo or eel sauce on top takes it to another level if you want extra richness.