Spicy Tuna Poke Bowl (Printable)

Vibrant bowl with spicy tuna, avocado, cucumber, and seasoned sushi rice.

# Ingredient List:

→ Tuna Mixture

01 - 9 oz sushi-grade tuna, diced into 0.4-inch cubes
02 - 2 tbsp Japanese-style mayonnaise (Kewpie preferred)
03 - 2 tsp Sriracha sauce, adjust to taste
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - 1 tsp lime juice
07 - 1 tsp finely chopped green onion

→ Bowl Base and Vegetables

08 - 1 cup uncooked sushi rice
09 - 2 tbsp rice vinegar
10 - 1 tsp sugar
11 - 1/2 tsp salt
12 - 1 small avocado, sliced
13 - 1/2 cucumber, thinly sliced
14 - 1 small carrot, julienned (optional)
15 - 2 tbsp shelled edamame (optional)
16 - 1 tbsp sesame seeds
17 - 1 sheet nori, cut into thin strips (optional)

→ Garnish

18 - Extra sliced green onions
19 - Additional Sriracha or mayonnaise (optional)

# Steps:

01 - Prepare sushi rice following package directions. While warm, gently fold in rice vinegar, sugar, and salt. Let it cool slightly.
02 - In a medium bowl, combine mayonnaise, Sriracha, soy sauce, toasted sesame oil, lime juice, and green onion. Add diced tuna and toss gently to coat. Refrigerate while preparing remaining ingredients.
03 - Slice avocado, cucumber, julienne carrot, shell edamame, and cut nori into thin strips as needed.
04 - Divide seasoned rice evenly between two bowls. Arrange spicy tuna, avocado, cucumber, carrot, and edamame over the rice.
05 - Sprinkle sesame seeds and nori strips on top. Garnish with extra green onions and drizzle with additional Sriracha or mayonnaise if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, making it perfect for nights when you want something impressive but don't have energy to fuss.
  • The spicy mayo is dangerously good and secretly works on almost anything, so you'll find yourself making extra.
  • It feels like a restaurant dish but costs way less and tastes fresher because you know exactly what went into it.
02 -
  • Buy your tuna from a fishmonger you trust and ask them directly if it's sushi-grade; this isn't a place to guess or use grocery store 'sushi' that's been sitting under lights.
  • The rice needs to be cooled to room temperature before you add the tuna or it'll start cooking the fish, which defeats the whole point.
  • If you're sensitive to heat, add your Sriracha to just half the tuna mixture first and taste it, because you can blend in more non-spicy sauce but you can't dial down the burn.
03 -
  • Make the sauce first and let it sit while you cook rice and prep vegetables; the flavors deepen and meld in ways that make the tuna taste even better.
  • If you're worried about the rawness, buy the absolute freshest tuna available and eat it the same day you buy it—your senses will tell you if something's off.

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