Spicy Tuna Poke Bowl (Printable)
A fresh bowl with marinated spicy tuna, creamy avocado, vegetables, and sushi rice bursting with flavor.
# What You'll Need:
→ Tuna and Marinade
01 - 14 oz sushi-grade tuna, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon sriracha or chili sauce
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon honey
07 - 1 teaspoon toasted sesame seeds
08 - 1 spring onion, finely chopped
→ Rice
09 - 2 cups sushi rice
10 - 2 1/2 cups water
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon sugar
13 - 1 teaspoon salt
→ Toppings
14 - 1 ripe avocado, sliced
15 - 1 small cucumber, thinly sliced
16 - 1 medium carrot, julienned
17 - 1/2 cup shelled and cooked edamame
18 - 1 sheet nori, cut into thin strips
19 - 1 tablespoon pickled ginger (optional)
20 - 1 teaspoon sesame seeds (black or white)
21 - 2 tablespoons mayonnaise (optional)
22 - 1 teaspoon sriracha (optional, for spicy mayo)
# How-to Steps:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in a pot, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Heat rice vinegar, sugar, and salt gently until sugar dissolves. Fold mixture into cooked rice and let cool to room temperature.
03 - Whisk soy sauce, sesame oil, sriracha, rice vinegar, honey, and toasted sesame seeds in a bowl. Add diced tuna and chopped spring onion, tossing gently to coat. Marinate in refrigerator for 10 to 15 minutes.
04 - Slice avocado, cucumber, and carrot. Cook and shell edamame. Cut nori into thin strips.
05 - Divide sushi rice among four bowls. Top each with marinated tuna, avocado, cucumber, carrot, edamame, nori, and pickled ginger.
06 - Mix mayonnaise with sriracha if desired and drizzle over bowls. Sprinkle sesame seeds on top.
07 - Serve immediately for best freshness.
# Expert Pointers:
01 -
- It comes together in 40 minutes total, making weeknight dinner feel restaurant-quality without the stress.
- The balance of spicy, creamy, and crisp actually makes you feel like you're doing something good for yourself.
- You control every element, so you can adjust heat, texture, and toppings to match exactly what you're craving that day.
02 -
- Sushi-grade tuna is a completely different product than regular tuna—insist on it at the fish counter and use it the same day; this is where food safety actually matters.
- Don't skip cooling the rice to room temperature before assembling; warm rice will wilt the avocado and make everything feel soggy.
- The magic happens in the marinade timing: too short and the flavors feel separate, too long and the tuna starts to break down from the acid.
03 -
- Buy your tuna from a fishmonger you trust, and ask them what came in that day—the best poke starts with the best tuna.
- Make the rice vinegar mixture while the rice cooks so you're folding it in while everything is still slightly warm, which helps the seasoning distribute evenly.