Spicy Tuna Poke Bowl (Printable)

A colorful bowl featuring marinated spicy tuna, avocado, fresh vegetables, and seasoned sushi rice for a healthy meal.

# What You Need:

→ Tuna and Marinade

01 - 14 oz sushi-grade tuna, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon sriracha
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon honey
07 - 1 teaspoon toasted sesame seeds
08 - 1 spring onion, finely chopped

→ Rice

09 - 2 cups sushi rice
10 - 2 1/2 cups water
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon sugar
13 - 1 teaspoon salt

→ Toppings

14 - 1 ripe avocado, sliced
15 - 1 small cucumber, thinly sliced
16 - 1 medium carrot, julienned
17 - 1/2 cup shelled, cooked edamame
18 - 1 sheet nori, cut into thin strips
19 - 1 tablespoon pickled ginger (optional)
20 - 1 teaspoon sesame seeds (black or white)
21 - 2 tablespoons mayonnaise (optional)
22 - 1 teaspoon sriracha (optional, for spicy mayo)

# How-To:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in a pot, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Heat rice vinegar, sugar, and salt gently until sugar dissolves. Fold mixture into cooked rice and allow to cool to room temperature.
03 - Whisk soy sauce, sesame oil, sriracha, rice vinegar, honey, and toasted sesame seeds together. Add diced tuna and spring onion, toss gently to coat. Refrigerate for 10 to 15 minutes.
04 - Slice avocado, cucumber, and carrot. Cook and shell edamame. Cut nori into thin strips.
05 - Divide sushi rice evenly among four bowls. Layer marinated tuna, avocado, cucumber, carrot, edamame, nori, and pickled ginger on top.
06 - Mix mayonnaise with sriracha for spicy mayo if desired. Drizzle over bowls and sprinkle with sesame seeds.
07 - Serve immediately for best freshness and texture.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The contrast between creamy avocado, spicy tuna, and crunchy vegetables keeps every bite interesting.
  • You can prep the rice and chop the vegetables ahead, then assemble bowls in minutes when hunger strikes.
  • It's endlessly adaptable, swap the tuna for salmon or tofu and it still feels like a celebration.
02 -
  • Always use sushi-grade fish from a trusted source, eating raw seafood from the wrong supplier can ruin more than just dinner.
  • Let the rice cool to room temperature before assembling, hot rice will warm the tuna and avocado and turn your bowl into a sad, wilted mess.
  • Don't marinate the tuna longer than fifteen minutes or the acid will start to cook it and change the texture.
03 -
  • Use a very sharp knife to dice the tuna so the cubes stay clean and don't tear, ragged edges lose moisture and look messy.
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it takes thirty seconds but transforms the flavor.
  • If your avocado is too firm, let it sit in a paper bag with a banana overnight to speed up ripening.

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