Spicy Tuna Poke Bowl Recipe

Spicy Tuna Poke Bowl brings Hawaiian poke bar quality to your home kitchen in 20 minutes. Fresh sushi-grade ahi tuna is tossed in a spicy sesame-sriracha sauce and served over seasoned sushi rice with cucumber, edamame, avocado, and a drizzle of spicy mayo. Each bowl delivers 68g of protein with heart-healthy omega-3 fatty acids from the raw tuna and is naturally gluten-free and dairy-free when made with tamari.

Ingredients

Poke Base

• 400g sushi-grade ahi tuna, cut into 2cm cubes
• 2 tbsp low-sodium tamari (or soy sauce)
• 1 tsp sesame oil
• 1 tsp sriracha (or more to taste)
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 2 green onions, thinly sliced

Bowl

• 2 cups cooked sushi rice, seasoned with rice vinegar
• 1 small cucumber, thinly sliced or julienned
• 1 cup shelled edamame, cooked
• 1 large avocado, sliced
• 100g shredded purple cabbage
• 1/4 cup pickled ginger
• 1 sheet nori, cut into strips

Spicy Mayo

• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice

Instructions

1. Pat tuna cubes dry with paper towels. This removes excess moisture and helps the marinade cling better.
2. Whisk together tamari, sesame oil, sriracha, rice vinegar, sesame seeds, and sliced green onions in a bowl.
3. Add tuna cubes to the marinade. Toss gently to coat. Refrigerate for 10-15 minutes to marinate.
4. While tuna marinates, make spicy mayo: whisk mayonnaise, sriracha, and lime juice until smooth. Set aside.
5. Divide seasoned sushi rice between two bowls.
6. Arrange marinated tuna, sliced cucumber, edamame, avocado slices, and shredded cabbage over the rice in separate sections.
7. Add pickled ginger and nori strips.
8. Drizzle spicy mayo over the bowl.
9. Finish with extra sesame seeds and green onions if desired. Serve immediately.

Tips & Variations

• Always buy sushi-grade (sashimi-grade) tuna for poke. This means it has been frozen to -20C (-4F) for a minimum of 7 days to eliminate any parasites. Never use regular fresh tuna for raw consumption.
• For a low-carb poke bowl, substitute sushi rice with cauliflower rice. This cuts carbs from 60g to about 8g per serving.
• Salmon poke is equally delicious and follows the same preparation method.
• Make individual components ahead of time (rice and sauces can be prepped 2 days in advance), but always marinate and assemble the tuna fresh within 30 minutes of eating.
• Add a tablespoon of furikake (Japanese rice seasoning) over the bowl for extra umami.

Nutrition Breakdown

Calories: 957 kcal

Protein: 68.3g

Fat: 39.5g

Carbs: 82.8g

Fiber: 14.2g

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