Spicy Tuna Poke Bowl (Print)
A vibrant bowl featuring marinated tuna, avocado, crunchy vegetables, and fluffy rice with a spicy hint.
# What You’ll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 1 cm cubes
→ Marinade & Sauce
02 - 3 tbsp soy sauce (low sodium preferred)
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or Asian hot sauce
05 - 1 tbsp mayonnaise (Kewpie preferred)
06 - 1 tsp rice vinegar
07 - 1 tsp honey or sugar
08 - 1 tsp toasted sesame seeds
09 - 1 spring onion, finely sliced
→ Rice
10 - 2 cups sushi rice
11 - 2 1/2 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1/2 tsp salt
→ Toppings
15 - 2 ripe avocados, sliced
16 - 1 small cucumber, thinly sliced
17 - 1 medium carrot, julienned or shredded
18 - 3.5 oz edamame, shelled and cooked
19 - 2 sheets nori, cut into thin strips
20 - 1 tbsp pickled ginger
21 - 1 tbsp sesame seeds (white or black)
22 - 1 small red chili, thinly sliced
23 - Microgreens or sliced radish for garnish
# How To Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Let cool to room temperature.
02 - In a medium bowl, whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sesame seeds, and spring onion. Add diced tuna and toss gently to coat. Cover and refrigerate for at least 10 minutes.
03 - Divide the seasoned rice among four bowls. Top each bowl with marinated tuna, sliced avocado, cucumber, carrot, edamame, and nori strips. Garnish with pickled ginger, sesame seeds, chili slices, and microgreens or radish if desired.
04 - Serve immediately, mixing the ingredients just before eating for the best flavor.
# Expert Tips:
01 -
- The spicy mayo sauce is so addictive you'll want to put it on everything
- It comes together in under 30 minutes for a dinner that feels fancy but incredibly easy
02 -
- Never leave poke at room temperature for more than 2 hours since the fish is raw
- The rice needs to be completely cooled before adding the toppings or everything becomes lukewarm and sad
03 -
- Keep your knife very sharp when cutting the tuna to avoid shredding the delicate flesh
- The marinade only needs 10 minutes to work its magic, so don't overdo it