Spicy Tuna Poke Bowl (Printable Version)
Tender tuna cubes with spice atop sushi rice and crisp veggies, finished with creamy sriracha mayo.
# What You Need:
→ Fish & Marinade
01 - 14 oz sushi-grade tuna, cut into 0.4 inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp sriracha
06 - 1/2 tsp honey
07 - 2 tbsp finely chopped green onions
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 1 1/4 cups sushi rice
10 - 1 1/3 cups water
11 - 2 tbsp rice vinegar
12 - 1 tbsp sugar
13 - 1/2 tsp salt
→ Sriracha Mayo
14 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
15 - 1-2 tbsp sriracha, to taste
16 - 1 tsp lime juice
→ Toppings & Vegetables
17 - 1 small avocado, sliced
18 - 1 small cucumber, thinly sliced
19 - 1 medium carrot, julienned
20 - 3.5 oz shelled, cooked edamame
21 - 2 tbsp pickled ginger
22 - 1 sheet nori, cut into strips
23 - 1 tbsp furikake (optional)
24 - Extra sesame seeds, for garnish
# How-To Steps:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 10 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and allow it to cool slightly.
03 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, and honey. Add tuna cubes, green onions, and toasted sesame seeds. Toss gently to coat evenly. Refrigerate for 10 minutes.
04 - Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until smooth, adjusting spiciness according to preference.
05 - Divide the seasoned sushi rice among 4 bowls. Top each with marinated tuna, sliced avocado, cucumber, julienned carrot, and cooked edamame. Drizzle with sriracha mayo, then add pickled ginger, nori strips, furikake (if using), and sprinkle with extra sesame seeds.
06 - Serve immediately, allowing each diner to mix ingredients to taste.
# Helpful Tips:
01 -
- The whole bowl comes together in under 40 minutes, so you can actually eat something exciting on a weeknight without stress.
- That sriracha mayo is dangerously good and turns what could be plain rice into something you'll crave for days.
- It's endlessly customizable—everyone at the table builds their own, which means fewer arguments and happier guests.
02 -
- Don't rush the tuna marinade—those 10 minutes in the fridge aren't optional; it's the difference between fish that tastes flat and fish that sings with flavor.
- Buy your tuna from a fishmonger you trust and ask them directly if it's sushi-grade; this isn't the place to guess or improvise with regular seafood counter fish.
- The rice needs time to cool slightly before you assemble the bowls, or the heat will wilt your toppings and make the whole thing feel limp.
03 -
- Buy Kewpie mayo if you can find it—the richer, slightly sweet flavor is worth the extra effort to hunt down, and it makes the sriracha mayo taste noticeably better.
- If you're short on time, buy pre-cooked sushi rice from a Japanese grocery store or restaurant supply; it's not cheating, it's being smart about your energy.