Spicy Tuna Poke Bowl

5 from 2 votes

This Spicy Tuna Poke Bowl features fluffy rice topped with marinated ahi tuna, colorful vegetables and a drizzle of spicy mayo. It's a delicious fusion of flavors and textures that you can customize to your liking.

Prep Time30

Total Time30

Course: lunch, Main Course

Cuisine: Asian

Diet: Low Calorie, Low Fat

Servings:

Calories: 310kcal

Author: Dr. Sonali Ruder

Ingredients

Tuna Poke:

1 pound sushi-grade ahi tuna, diced into ½ inch cubes
1 ½ tablespoons reduced sodium soy sauce (or tamari if gluten free)
1 teaspoons sesame oil
1 teaspoon Sriracha
¼ cup sliced scallions

Spicy Mayo:

2 tablespoons mayonnaise use kewpie mayo if you can find it
1 ½ teaspoons Sriracha adjust to taste

For the poke bowls:

2 cups cooked sushi rice or short grain brown rice

Optional toppings:

Edamame, sliced avocado, sliced cucumber, diced mango, julienned carrots, sliced scallions, sesame seeds, pickled ginger

Instructions

Place the diced tuna, soy sauce, sesame oil, Sriracha and scallions in a bowl and stir to combine. Let the tuna marinate while you prepare the rest of the bowls.
To make the spicy mayo, stir the mayonnaise and Sriracha together in a small bowl. Add a little water to thin it out enough to drizzle it.
To assemble the poke bowls, spoon equal portions of the cooked rice into four bowls. Top with equal amounts of the tuna poke. Add desired toppings like edamame, avocado, cucumber, mango, and carrots. Drizzle spicy mayo on top. Top with sliced scallions and sesame seeds. Serve with pickled ginger, if desired.

Notes

- Because this dish has raw fish, it's important to use sushi-grade fish. You can find fresh ahi tuna at seafood markets and specialty grocery stores like Whole Foods or specialty retailers online.

- You can make this dish with other fish like salmon or snapper. If you don't like completely raw fish, you can sear the tuna first in a pan or use other seafood like cooked crab. For a vegetarian option, make your poke bowl with cubes of tofu instead of fish.

- You can use cauliflower rice or zucchini noodles, or salad greens for a low-carb bowl.

- The rice should be warm and the tuna poke should be cold. The contrast in temperature takes this spicy tuna poke bowl over the top. For extra flavor, you can stir a little rice wine vinegar and sugar into the cooked rice to make it more like sushi rice.
- Have fun customizing your bowl with toppings. See “Poke Bowl Toppings” section in my blog post for some ideas!

Nutrition