Spicy Tuna Poke Bowl (Printable)
A vibrant bowl with marinated tuna, fresh vegetables, and creamy sriracha mayo for a fresh, spicy flavor.
# What You'll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 0.4 inch cubes
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp sriracha
07 - 1 tbsp finely chopped green onion
08 - 1 tsp toasted sesame seeds
→ Sriracha Mayo
09 - 4 tbsp mayonnaise (Japanese Kewpie preferred)
10 - 1–2 tbsp sriracha, adjusted to taste
11 - 1 tsp lime juice
→ Base & Toppings
12 - 4 cups cooked sushi rice, cooled to room temperature
13 - 1 medium avocado, sliced
14 - 1 small cucumber, thinly sliced
15 - 1 medium carrot, julienned
16 - 1 cup cooked and shelled edamame
17 - 2 sheets nori, cut into thin strips
18 - 2 tbsp pickled ginger
19 - 1 tbsp toasted sesame seeds
20 - 2 green onions, thinly sliced
# How-To Steps:
01 - In a medium bowl, combine soy sauce, sesame oil, rice vinegar, honey, sriracha, green onion, and toasted sesame seeds. Add diced tuna and toss gently to coat evenly. Refrigerate for 10 to 15 minutes to allow flavors to meld.
02 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust sriracha quantity to preferred heat level.
03 - Divide cooled sushi rice evenly among four serving bowls.
04 - Arrange marinated tuna, avocado slices, cucumber, julienned carrot, edamame, and pickled ginger attractively on top of the rice in each bowl.
05 - Drizzle sriracha mayo over each bowl. Garnish with nori strips, additional toasted sesame seeds, and sliced green onions.
06 - Serve bowls immediately to enjoy optimal texture and freshness.
# Expert Advice:
01 -
- It comes together in 25 minutes with zero actual cooking required, making it perfect for those nights when you want something special without the stress.
- The sriracha mayo is dangerously addictive and transforms a simple bowl into something craveable and unforgettable.
- Everything is customizable depending on what you have on hand, so it never feels like the same meal twice.
02 -
- Cold tuna is a disaster; if your fish has been sitting out, it's no longer safe to eat raw, so always keep it chilled right up until the moment you assemble the bowl.
- The rice really does need to cool completely or it will steam the avocado and cucumber into sad mush, so plan ahead and give it time.
- Sriracha mayo separates if you make it too far in advance, so whisk it together no more than an hour before serving, and give it a quick stir before drizzling.
03 -
- Prep your toppings the night before and keep them separate in the refrigerator; assembly takes minutes, and you'll actually make this on a busy weeknight.
- A squeeze of lime juice right before eating brightens everything and stops the avocado from browning if you're eating it a little slower than usual.