Spicy Tuna Poke Bowl (Printable)
Tender tuna cubes atop sushi rice, fresh veggies, with a creamy, spicy sriracha mayonnaise drizzle.
# What You'll Need:
→ Fish & Marinade
01 - 14 oz sushi-grade tuna, cut into 0.4 inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp sriracha
06 - 1/2 tsp honey
07 - 2 tbsp finely chopped green onions
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 9 oz sushi rice
10 - 11 fl oz water
11 - 2 tbsp rice vinegar
12 - 1 tbsp sugar
13 - 1/2 tsp salt
→ Sriracha Mayo
14 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
15 - 1-2 tbsp sriracha (to taste)
16 - 1 tsp lime juice
→ Toppings & Vegetables
17 - 1 small avocado, sliced
18 - 1 small cucumber, thinly sliced
19 - 1 medium carrot, julienned
20 - 3.5 oz shelled, cooked edamame
21 - 2 tbsp pickled ginger
22 - 1 sheet nori, cut into strips
23 - 1 tbsp furikake (optional)
24 - Extra sesame seeds, for garnish
# How to Make It:
01 - Rinse sushi rice under cold water until the water is clear. Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes, remove from heat, and let stand covered for another 10 minutes.
02 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool slightly before serving.
03 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, and honey. Add tuna cubes, green onions, and toasted sesame seeds. Toss gently to coat evenly. Refrigerate for 10 minutes to allow flavors to meld.
04 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until smooth. Adjust spiciness according to preference.
05 - Divide seasoned rice evenly among four bowls. Top each with marinated tuna, avocado slices, cucumber, julienned carrot, and edamame. Drizzle with sriracha mayo. Garnish with pickled ginger, nori strips, furikake if using, and additional sesame seeds.
06 - Serve immediately, inviting diners to mix the ingredients before eating for optimal flavor balance.
# Expert Advice:
01 -
- Ready in 35 minutes but tastes like you spent the afternoon building layers of flavor.
- The sriracha mayo adds this unexpected creamy kick that makes you want another bowl immediately.
- Everyone assembles their own, so there's something fun and personal about the whole experience.
02 -
- Don't skip the rice rinsing step—it's the difference between separate, glossy grains and a gluey mess that changes everything about the bowl.
- Keep the tuna cold until the very moment you serve, and eat it the same day you make it—freshness is everything here.
- The sriracha mayo is a condiment, not a drowning sauce, so drizzle thoughtfully rather than pouring.
03 -
- Make your sriracha mayo first and let it sit in the fridge while you prep everything else—the flavors meld and become more rounded.
- Slice your avocado just before assembling so it stays creamy and golden instead of turning brown and sad on you.