Spicy Tuna Poke Bowl (Print Version)
Hawaiian-inspired bowl featuring marinated tuna, fresh vegetables, and creamy sriracha mayo.
# What You'll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into 0.4 inch cubes
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp sriracha
07 - 1 tbsp finely chopped green onion
08 - 1 tsp toasted sesame seeds
→ Sriracha Mayo
09 - 4 tbsp mayonnaise (preferably Japanese Kewpie)
10 - 1 to 2 tbsp sriracha, adjusted to taste
11 - 1 tsp lime juice
→ Base & Toppings
12 - 4 cups cooked sushi rice, cooled to room temperature
13 - 1 medium avocado, sliced
14 - 1 small cucumber, thinly sliced
15 - 1 medium carrot, julienned
16 - 1 cup cooked and shelled edamame
17 - 2 sheets nori, cut into thin strips
18 - 2 tbsp pickled ginger
19 - 1 tbsp toasted sesame seeds
20 - 2 green onions, thinly sliced
# How-To Steps:
01 - Combine soy sauce, sesame oil, rice vinegar, honey, sriracha, green onion, and toasted sesame seeds in a medium bowl. Add diced tuna and gently toss to coat. Refrigerate for 10 to 15 minutes.
02 - Whisk mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust sriracha quantity according to preferred spice level.
03 - Distribute the cooled sushi rice evenly among four serving bowls.
04 - Top each bowl with marinated tuna, avocado slices, cucumber, julienned carrot, cooked edamame, and pickled ginger, arranging ingredients attractively.
05 - Drizzle sriracha mayo evenly over each assembled bowl.
06 - Finish with strips of nori, additional toasted sesame seeds, and sliced green onions for added texture and flavor.
07 - Serve immediately to preserve texture and freshness.
# Expert Tips:
01 -
- Restaurant-quality results in 25 minutes with zero cooking required.
- The sriracha mayo is secretly addictive and transforms everything it touches.
- It's flexible enough to bend to whatever vegetables your market has today.
- One bowl feels indulgent but leaves you satisfied, not heavy.
02 -
- The most expensive part of this dish is the tuna, and it's worth splurging on real sushi-grade fish because raw fish changes everything when quality shifts even slightly.
- Room-temperature rice is non-negotiable; hot rice will wilt your toppings and make the whole bowl feel mushy rather than textured.
- The marinade should be balanced before the tuna touches it, because the fish will taste exactly as good or as off as your base.
03 -
- Buy tuna the day you plan to use it and ask the fishmonger to dice it for you if your knife skills aren't confident; they do it better and faster anyway.
- Make the mayo and marinade first, then prep vegetables, then build bowls, so every component is ready and you're moving fast at the end.
- If you're serving more than four people, make extra marinade and use it as a finishing sauce on the side; guests love the control and the flavor boost.