Spicy Tuna Poke Bowl (Printable version)
Tender marinated tuna, fresh vegetables, and zesty sriracha mayo combine in a colorful, flavorful bowl.
# Ingredient List:
→ 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 (preferably Japanese Kewpie)
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 Make It:
01 - Combine soy sauce, sesame oil, rice vinegar, honey, sriracha, green onion, and sesame seeds in a bowl. Gently toss diced tuna in the marinade and refrigerate for 10 to 15 minutes.
02 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust the amount of sriracha to desired heat level.
03 - Divide the cooled sushi rice evenly among four serving bowls.
04 - Top the rice with marinated tuna, avocado slices, cucumber, julienned carrot, edamame, and pickled ginger arranged attractively.
05 - Spoon the prepared sriracha mayo over each bowl to add a creamy and spicy layer.
06 - Finish by garnishing with nori strips, additional toasted sesame seeds, and sliced green onions. Serve immediately to preserve freshness and texture.
# Expert Suggestions:
01 -
- It comes together in 25 minutes with zero cooking, making it perfect for when you want something restaurant-quality without the fuss.
- The balance of creamy mayo, spicy sriracha, and fresh, bright vegetables keeps you coming back for another bite.
- It's naturally pescatarian and can easily be made dairy-free, so it works for almost anyone at your table.
02 -
- The marinating time is crucial—too short and the flavors don't meld, too long and your tuna starts to cure rather than marinate, changing the texture.
- Always use a sharp knife and a clean cutting board when working with raw fish; dull knives will tear the flesh and expose more surface area to bacteria.
- The sriracha mayo can split if you whisk too vigorously or if it sits in the cold too long; make it close to serving time for the smoothest consistency.
03 -
- Keep all your components cold until the moment you assemble—a warm bowl changes the entire experience and can cause the mayo to separate.
- Make the sriracha mayo just before serving; if it sits in the fridge, it can become too thick or separate, so keep it fresh for the best texture.
- If you're prepping ahead for guests, marinate the tuna and prepare the vegetables separately, then assemble right before serving to keep everything at peak crispness.