Spicy Tuna Poke Bowl Recipe

If you’re craving something fresh, flavorful, and with a bit of a kick, I’ve got just the thing for you. This Spicy Tuna Poke Bowl Recipe is an absolute game changer for a fast, healthy, and satisfying meal. I love how the tender cubes of tuna mingle with creamy avocado, crisp cucumbers, and that irresistible spicy mayo drizzle. Trust me, once you try it, you’ll want to make this bowl your go-to lunch or dinner staple.

this …

Ingredients You’ll Need

All the ingredients here work beautifully together to make a balanced and vibrant poke bowl. When shopping, I always look for sushi-grade tuna to ensure freshness and quality for the best taste and safety.

• Sushi grade tuna: This is the star of the show—look for deep red color and firm texture for the freshest bite.
• Sliced scallions: Adds a mild oniony crunch and freshness; slice on a bias for a nicer presentation.
• Reduced sodium soy sauce or tamari: Using reduced sodium helps keep the bowl balanced without too much salt.
• Sesame oil: Adds that nutty aroma and depth—don’t overdo it, a little goes a long way.
• Sriracha: The perfect spicy kick, adjustable depending on your heat tolerance.
• Light mayonnaise: For creamy, tangy spicy mayo drizzle—light mayo keeps the sauce from feeling too heavy.
• Cooked short grain brown rice or sushi white rice: Brown rice offers nuttiness and extra fiber, but sushi rice keeps it traditional and sticky.
• Cucumbers: Adds crunch and freshness, peeled Persian cucumbers work great here.
• Medium Hass avocado: Creamy texture and healthy fat that balances out the spice beautifully.
• Black sesame seeds: For garnish and a subtle toasty finish.

Variations

This Spicy Tuna Poke Bowl Recipe is a fantastic base you can play around with. Depending on what you have on hand or your dietary preferences, you can make it your own.

• Substitute the Tuna: I’ve swapped in cooked shrimp or tofu when I couldn’t find fresh tuna, and it turned out just as delicious.
• Rice Alternatives: Try cauliflower rice or quinoa for a low-carb or protein-packed twist.
• Veggie Upgrades: Feel free to add edamame, radishes, or seaweed salad for an extra layer of flavor and texture.
• Heat Levels: Some days, I double the sriracha for a fiery punch; other times, I tone it down and add a little honey for sweetness.

How to Make Spicy Tuna Poke Bowl Recipe

Step 1: Make the Spicy Mayo Drizzle

I start by combining the mayonnaise and sriracha in a small bowl. A little water is added to thin it out just enough to drizzle over the bowl without it being too thick or clumpy. This step is simple but essential—it elevates the whole dish with a creamy spicy finish that you’ll be drizzling over every bowl once you taste it.

Step 2: Prep the Tuna Mixture

Next, in a medium bowl, gently toss the sushi-grade tuna cubes with sliced scallions, soy sauce, sesame oil, and sriracha. It’s important to toss gently here because the tuna needs to stay chunky and tender, not mushy. Let this marinate briefly while you prepare the other ingredients—the flavors get even better with a little time.

Step 3: Assemble the Bowls

Divide the cooked rice evenly between two bowls to create a fluffy base. Layer half the tuna mixture, avocado slices, diced cucumbers, and more scallions on top. The colors and textures contrast beautifully, and the anticipation of the first bite is half the fun!

Step 4: Finish and Serve

Finally, drizzle the spicy mayo over each bowl and sprinkle with black sesame seeds. I like to serve extra soy sauce and sriracha on the side, so everyone can customize the seasoning to their taste. Fresh, bold, and absolutely satisfying—ready to enjoy immediately.

How to Serve Spicy Tuna Poke Bowl Recipe

Garnishes

I’m a sucker for extra scallions and black sesame seeds sprinkled on top—they add a lovely crunch and extra burst of flavor. Sometimes I add thin strips of nori or a few radish slices for some color and a little zing. A wedge of lime on the side for squeezing brightens things up nicely, too.

Side Dishes

This poke bowl stands beautifully on its own, but I love pairing it with simple miso soup or a light seaweed salad to complete the meal. If you’re sharing with friends, edamame or crunchy tempura vegetables are some crowd-pleasers as sides.

Creative Ways to Present

For special occasions, I like serving this in pretty glass bowls layered so you can see every vibrant ingredient. Another fun idea is to build individual mini poke “towers” using a mold ring for a restaurant-style presentation that dazzles your dinner guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the tuna and rice separately in airtight containers in the fridge. The raw fish is best eaten within 24 hours for safety and freshness.

Freezing

I actually don’t recommend freezing this poke bowl because the fresh tuna will lose its texture and flavor. It’s better fresh, but you can freeze cooked rice separately if needed.

Reheating

For any leftover rice, reheat gently in the microwave or on the stovetop with a splash of water to keep it fluffy. The tuna should be eaten cold and fresh, so I don’t reheat it.

FAQs

Final Thoughts

I absolutely love how this Spicy Tuna Poke Bowl Recipe comes together so quickly yet feels special and fresh every time. It strikes the perfect balance between light and satisfying, spicy and creamy, simple but bursting with flavor. Whether you’re treating yourself to a simple dinner or impressing friends, this bowl never disappoints. I hope you enjoy making and sharing it just as much as I do—it’s become a beloved favorite in my kitchen, and I’m sure it will be in yours too!

Print