Spicy Tuna Poke Bowl (Print)
A fresh bowl featuring marinated spicy tuna, creamy avocado, and crisp vegetables layered on sushi rice.
# What You Need:
→ Tuna and Marinade
01 - 14 oz sushi-grade tuna, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon sriracha or chili sauce
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon honey
07 - 1 teaspoon toasted sesame seeds
08 - 1 spring onion, finely chopped
→ Rice
09 - 2 cups sushi rice
10 - 2 1/2 cups water
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon sugar
13 - 1 teaspoon salt
→ Toppings
14 - 1 ripe avocado, sliced
15 - 1 small cucumber, thinly sliced
16 - 1 medium carrot, julienned
17 - 1/2 cup shelled, cooked edamame
18 - 1 sheet nori, cut into thin strips
19 - 1 tablespoon pickled ginger (optional)
20 - 1 teaspoon sesame seeds (black or white)
21 - 2 tablespoons mayonnaise (optional)
22 - 1 teaspoon sriracha (optional, for spicy mayo)
# How to Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small saucepan, mix rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Fold this vinegar mixture into the cooked rice and allow it to cool to room temperature.
03 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, honey, and toasted sesame seeds. Add diced tuna and chopped spring onion, tossing gently to coat. Refrigerate and marinate for 10 to 15 minutes.
04 - Slice avocado, cucumber, and carrot. Cook and shell edamame. Cut nori sheet into thin strips.
05 - Divide sushi rice evenly among four bowls. Arrange marinated tuna, avocado, cucumber, carrot, edamame, nori strips, and pickled ginger on top.
06 - Mix mayonnaise with sriracha to create a spicy mayo drizzle. Spoon over the assembled bowls and sprinkle with sesame seeds.
07 - Serve immediately to enjoy fresh flavors and textures.
# Expert Advice:
01 -
- It comes together in under 40 minutes, which means you can go from craving to eating faster than you'd think possible.
- The interplay of creamy avocado, spicy tuna, and crisp vegetables creates this satisfying texture conversation that keeps you coming back for another bite.
- It's genuinely good for you—no guilt, just nutrients and flavor doing exactly what they should.
02 -
- Undercooking the tuna marinade—if you skip resting it in the fridge, the soy sauce won't properly penetrate and you lose that deep marinated flavor.
- Avocado timing is crucial; slice it just before assembly or it will brown and lose its appeal, which defeats the purpose of having this beautiful fresh bowl.
- Your rice needs to cool completely before assembling, or the heat will wilt the toppings and create a sad, soggy situation.
03 -
- If you can't find sushi-grade tuna, talk to your fishmonger about what they'd recommend for raw consumption, and don't settle for regular tuna from the supermarket meat counter.
- Sesame seeds toast quickly and can go from perfect to burned in seconds, so keep an eye on them if you're toasting your own and use them right away.