Spicy Tuna Poke Bowl with Avocado (Printable)
Fresh tuna in spicy marinade over fluffy rice with avocado and vegetables.
# What You'll Need:
→ Tuna
01 - 14 oz sushi-grade tuna, diced into ½ inch cubes
→ Marinade & Sauce
02 - 3 tbsp soy sauce, low sodium preferred
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or Asian hot sauce
05 - 1 tbsp mayonnaise, preferably Kewpie
06 - 1 tsp rice vinegar
07 - 1 tsp honey or sugar
08 - 1 tsp toasted sesame seeds
09 - 1 spring onion, finely sliced
→ Rice
10 - 2 cups sushi rice
11 - 2 ½ cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - ½ tsp salt
→ Toppings
15 - 2 ripe avocados, sliced
16 - 1 small cucumber, thinly sliced
17 - 1 medium carrot, julienned or shredded
18 - 3.5 oz edamame, shelled and cooked
19 - 2 sheets nori, cut into thin strips
20 - 1 tbsp pickled ginger
21 - 1 tbsp sesame seeds, white or black
22 - 1 small red chili, thinly sliced
23 - Microgreens or sliced radish for garnish
# How-to Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in saucepan; bring to boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in small bowl until dissolved. Gently fold into cooked rice. Let cool to room temperature.
03 - Whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sesame seeds, and spring onion. Add diced tuna and toss gently to coat. Cover and refrigerate for at least 10 minutes.
04 - Divide seasoned rice among four bowls. Top each bowl with marinated tuna, sliced avocado, cucumber, carrot, edamame, and nori strips.
05 - Garnish with pickled ginger, sesame seeds, chili slices, and microgreens or radish if desired. Serve immediately, mixing ingredients just before eating.
# Expert Pointers:
01 -
- The spicy mayo sauce transforms simple tuna into something restaurant-worthy in minutes
- You can customize the toppings based on whatever looks fresh at the market
- It comes together faster than delivery and tastes infinitely better
02 -
- Never leave your tuna at room temperature for more than 30 minutes while prepping
- The rice needs to be room temperature or slightly warm, hot rice will cook the delicate fish
- Do not marinate the tuna overnight or the texture becomes mushy and unappealing
03 -
- Buy your tuna the same day you plan to serve it for the best quality
- Freeze the tuna for 30 minutes before cutting, it makes clean cubes so much easier