Spicy Tuna Poke Avocado (Printable)
Tender tuna cubes combined with creamy avocado and fresh vegetables atop seasoned rice with a spicy kick.
# What You'll Need:
→ Tuna & Marinade
01 - 9 oz sushi-grade tuna, cut into ½ inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha
05 - 1 tsp rice vinegar
06 - 1 tsp honey
07 - 1 green onion, thinly sliced
08 - 1 tsp toasted sesame seeds
→ Rice
09 - 1¼ cups cooked short-grain sushi rice, cooled to room temperature
10 - 1 tbsp rice vinegar
11 - ½ tsp sugar
12 - Pinch of salt
→ Toppings
13 - 1 ripe avocado, diced
14 - ½ small cucumber, thinly sliced
15 - 1 small carrot, julienned
16 - 2 tbsp shelled cooked edamame
17 - 1 sheet nori, cut into thin strips
18 - Additional sesame seeds, for garnish
19 - 1 tbsp pickled ginger (optional)
# How-to Steps:
01 - Combine rice vinegar, sugar, and salt in a small bowl. Gently fold the mixture into the cooked rice and set aside.
02 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey in a medium bowl. Add tuna cubes, sliced green onion, and toasted sesame seeds. Toss gently to coat and refrigerate for 10 minutes.
03 - Divide the seasoned rice evenly between two bowls. Arrange the marinated tuna, avocado, cucumber, carrot, and edamame on top. Garnish with nori strips, extra sesame seeds, and pickled ginger if desired.
04 - Serve immediately to maintain freshness and texture.
# Expert Pointers:
01 -
- No cooking required, just slicing and tossing, which means dinner is ready before you even break a sweat.
- The spicy marinade clings to every cube of tuna and makes each bite taste like something you'd pay too much for at a restaurant.
- You can prep everything ahead and assemble right before eating, so it stays cool and crisp even on the busiest nights.
02 -
- Always use sushi-grade tuna from a reputable source, because eating raw fish that isn't safe can ruin more than just your dinner.
- Don't marinate the tuna longer than 15 minutes or the acid will start to break down the texture and turn it chalky instead of silky.
- Cool your rice to room temperature before seasoning it, because hot rice will make the vinegar evaporate and leave you with bland, sticky clumps.
03 -
- Toast your sesame seeds in a dry skillet over medium heat for two minutes, shaking the pan constantly, and they'll taste ten times nuttier and more fragrant.
- Use a very sharp knife to cut the tuna so the cubes stay clean and don't get raggedy edges, which makes them look and taste better.
- Let the tuna sit at room temperature for five minutes before serving so it's cool but not ice-cold, which brings out more flavor.