Spicy Tuna Poke Bowl (Printer View)

A flavorful bowl with marinated tuna, sushi rice, fresh avocado, cucumber, and seaweed for a balanced meal.

# Components:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Tuna

06 - 14 ounces sushi-grade tuna, diced
07 - 2 tablespoons mayonnaise
08 - 2 teaspoons sriracha
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon lime juice
12 - 1 green onion, finely sliced
13 - 1 teaspoon toasted sesame seeds

→ Toppings and Garnishes

14 - 1 medium cucumber, thinly sliced
15 - 1 avocado, sliced
16 - 1/2 cup edamame beans, shelled
17 - 1/4 cup pickled ginger
18 - 1/2 cup seaweed salad or roasted nori strips
19 - 2 tablespoons toasted sesame seeds
20 - 1 tablespoon furikake

# Method steps:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in a medium saucepan, bring to boil over medium-high heat, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add vinegar mixture to cooked rice while fluffing gently with a fork or rice paddle. Allow rice to cool to room temperature.
03 - In a medium bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until smooth. Add diced tuna and sliced green onion, then toss gently to coat evenly. Sprinkle with 1 teaspoon toasted sesame seeds. Cover and refrigerate until assembly.
04 - Slice cucumber thinly, slice avocado, shell edamame beans, and arrange all fresh components on a cutting board for easy assembly.
05 - Divide cooled sushi rice evenly among four serving bowls. Spoon marinated spicy tuna into center of each bowl. Arrange cucumber slices, avocado slices, edamame, pickled ginger, and seaweed salad in an organized pattern around tuna.
06 - Sprinkle additional toasted sesame seeds and furikake over each bowl. Serve immediately while rice remains at optimal temperature.

# Expert Advice:

01 -
  • The spicy tuna marinade hits that perfect sweet-salty-spicy trifecta that makes you go back for another bite immediately.
  • Everything comes together in under 35 minutes, so you can have a restaurant-quality bowl on a weeknight without the guilt or the price tag.
  • It's naturally dairy-free and packed with omega-3s, which means you can eat this guilt-free and actually feel good about it.
02 -
  • Never skip rinsing the rice thoroughly, because I learned this the hard way and made a gluey disaster that taught me the importance of those five minutes of patience.
  • Buy the freshest sushi-grade tuna you can find or ask your fishmonger when they received their shipment, because this ingredient is the star and deserves respect.
  • The marinade gets spicier as it sits, so if you're feeding people with lower heat tolerance, use less Sriracha than you think you need.
03 -
  • Make the marinade the morning before serving so the tuna absorbs all the flavors and becomes even more delicious by dinner time.
  • If avocado season has you paying $8 per fruit, skip it without guilt and double down on the edamame and seaweed instead.
  • Use a hot rice cooker if you have one, because it keeps the rice at the perfect temperature and frees up your stovetop for other things.
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