Spicy Tuna Poke Bowl (Print View)
Vibrant Hawaiian bowl featuring spicy tuna, avocado, and cucumber.
# What You'll Need:
→ Tuna
01 - 9 oz sushi-grade tuna, diced into 0.4-inch cubes
02 - 2 tbsp Japanese Kewpie mayonnaise
03 - 2 tsp Sriracha sauce, adjusted to taste
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - 1 tsp lime juice
07 - 1 tsp finely chopped green onion
→ Bowl
08 - 1 cup sushi rice (uncooked)
09 - 2 tbsp rice vinegar
10 - 1 tsp sugar
11 - ½ tsp salt
12 - 1 small avocado, sliced
13 - ½ cucumber, thinly sliced
14 - 1 small carrot, julienned (optional)
15 - 2 tbsp shelled edamame (optional)
16 - 1 tbsp sesame seeds
17 - 1 sheet nori, cut into thin strips (optional)
→ Garnish
18 - Extra sliced green onions
19 - Additional Sriracha or mayonnaise (optional)
# Step-by-Step Directions:
01 - Prepare sushi rice according to package directions. While warm, fold in rice vinegar, sugar, and salt. Let cool slightly.
02 - In a medium bowl, combine mayonnaise, Sriracha, soy sauce, toasted sesame oil, lime juice, and chopped green onion. Add diced tuna and gently toss to coat. Refrigerate until ready to assemble.
03 - Slice avocado, cucumber, julienne carrot, and prepare edamame and nori strips as needed.
04 - Divide seasoned rice evenly between two bowls. Arrange spicy tuna, avocado slices, cucumber, carrot, and edamame atop the rice.
05 - Sprinkle sesame seeds and nori strips over bowls. Garnish with additional sliced green onions and optional Sriracha or mayonnaise.
06 - Serve immediately to enjoy the freshness of ingredients.
# Expert Suggestions:
01 -
- No cooking required for the star ingredient, which means dinner ready in 20 minutes flat.
- The contrast between creamy avocado, crisp cucumber, and that spicy mayo coating keeps your palate awake with every bite.
- Sushi-grade tuna tastes indulgent but costs less than takeout when you buy it right.
02 -
- Sushi-grade tuna is already safe to eat raw, but buy it from someone you trust and use it the same day you bring it home.
- The spice in the mayo will intensify as it sits, so if you're serving guests, hold back half a teaspoon and let them decide.
- Warm rice against cold tuna creates a temperature contrast that actually makes the whole thing taste better, so don't skip the rice cooling step.
03 -
- Buy your tuna in the morning if you can, so it's coldest and freshest when you dice it in the evening.
- If your fishmonger will dice it for you, say yes, but verify the cube size is close to what you want.
- Keep everything cold until the moment of assembly, and serve in bowls that have been in the fridge, not at room temperature.