Spicy Tuna Poke Bowl (Print Version)

A flavorful bowl featuring marinated spicy tuna, creamy avocado, cucumber, and seaweed over seasoned rice.

# Ingredient List:

→ 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

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Cover and reduce heat to low, cooking 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. Stir the mixture into cooked rice while fluffing with a fork. Allow rice to cool to room temperature.
03 - In a medium bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Add diced tuna and green onion, tossing gently to coat. Sprinkle with sesame seeds and refrigerate until serving.
04 - Thinly slice cucumber and avocado. Shell edamame beans. Gather pickled ginger and seaweed salad or nori strips for assembly.
05 - Divide cooled sushi rice evenly among four bowls. Top each with marinated spicy tuna. Arrange cucumber slices, avocado, edamame, pickled ginger, and seaweed around the tuna in neat sections.
06 - Sprinkle additional sesame seeds and furikake over each bowl. Serve immediately while rice is still warm.

# Helpful Hints:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner doesn't require stress or a takeout order.
  • The spicy tuna marinade is addictive enough that you'll find yourself making extra just to have on hand.
  • Everything can be prepped ahead, so you can assemble bowls whenever hunger strikes without any last-minute scrambling.
02 -
  • Never skip rinsing your sushi rice—I once tried to cut corners and ended up with a gluey bowl that no amount of other ingredients could save.
  • Always let your rice cool completely before adding toppings, because warm rice will wilt the avocado and create condensation that makes everything soggy.
03 -
  • Buy your tuna from a fishmonger you trust and use it immediately—quality matters enormously when it's the star ingredient and barely gets cooked.
  • Keep your sesame oil in a cool, dark place because it goes rancid faster than regular oil, and rancid sesame oil completely ruins the delicate flavor balance of this dish.
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