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Spicy Tuna Poke Bowl Recipe

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4.1 from 6 reviews

This Spicy Tuna Poke Bowl is a vibrant and fresh Hawaiian-inspired dish featuring sushi-grade tuna tossed in a flavorful spicy sauce, layered over a bed of rice with crisp cucumbers and creamy avocado. Ready in just 15 minutes, it’s a perfect meal for those craving a healthy, quick, and delicious seafood bowl with a kick of heat.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: No-Cook
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

Tuna and Marinade

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

Spicy Mayo Sauce

  • 2 tablespoons light mayonnaise
  • 2 teaspoons sriracha sauce

Bowls and Garnishes

  • 1 cup cooked short grain brown rice or sushi white rice
  • 1 cup cucumbers (from 2 Persian cucumbers), peeled and diced into 1/2-inch cubes
  • 1/2 medium Hass avocado (about 3 ounces), sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
  • Reduced sodium soy sauce or gluten-free tamari (optional, for serving)
  • Sriracha (optional, for serving)

Instructions

  1. Prepare Spicy Mayo: In a small bowl, combine the light mayonnaise and 2 teaspoons of sriracha sauce. Thin the mixture with a little water, stirring until it becomes a smooth drizzle consistency. Set aside for topping.
  2. Marinate Tuna: In a medium bowl, gently combine the diced sushi-grade tuna with 1/4 cup sliced scallions, 2 tablespoons reduced sodium soy sauce or tamari, 1 teaspoon sesame oil, and 1/2 teaspoon sriracha. Toss carefully to coat the tuna cubes evenly. Allow it to sit while you prepare the rest.
  3. Assemble Bowls: Divide the cooked rice evenly into two serving bowls. Layer half of the marinated tuna mixture over the rice in each bowl. Add sliced avocado and diced cucumbers alongside the tuna. Top with additional sliced scallions for freshness.
  4. Garnish and Serve: Drizzle the prepared spicy mayo over each bowl, then sprinkle with 1 teaspoon black sesame seeds for a nutty crunch. Offer extra soy sauce or sriracha on the side to customize heat and flavor as desired. Serve immediately to enjoy the fresh textures and vibrant flavors.

Notes

  • Use sushi-grade tuna to ensure safety and optimal flavor when eating raw.
  • Adjust sriracha levels according to your spice tolerance.
  • Substitute avocado with other creamy textures like edamame or mango for variation.
  • If unavailable, short grain white rice works best to mimic authentic poke bowl texture.
  • You can prepare the spicy mayo a day ahead and refrigerate to save time.

Find it online: https://cheftinaskitchen.com/spicy-tuna-poke-bowl-recipe/