Description
A vibrant and flavorful Spicy Tuna Poke Bowl featuring fresh sushi-grade tuna cubes marinated in a spicy sauce, served over a bed of brown or white sushi rice with avocado, cucumbers, and scallions, topped with a creamy sriracha mayo and black sesame seeds for added texture and heat.
Ingredients
Scale
For the Tuna Marinade
- 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
- 1/4 cup sliced scallions
- 2 tablespoons reduced sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
For the Spicy Mayo
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha sauce
- Water, to thin (about 1-2 teaspoons)
For the Bowl
- 1 cup cooked short grain brown rice or sushi white rice
- 1 cup cucumbers (from 2 Persian cucumbers), peeled and diced into 1/2-inch cubes
- 1/2 medium Hass avocado (about 3 ounces), sliced
- 2 scallions, sliced for garnish
- 1 teaspoon black sesame seeds
- Reduced sodium soy sauce or gluten-free tamari for serving (optional)
- Sriracha for serving (optional)
Instructions
- Prepare the Spicy Mayo: In a small bowl, whisk together the light mayonnaise and sriracha sauce until smooth. Add a little water, about 1-2 teaspoons, to thin the mixture to a drizzle-able consistency. Set aside.
- Marinate the Tuna: In a medium bowl, combine the cubed tuna with sliced scallions, reduced sodium soy sauce or tamari, sesame oil, and 1/2 teaspoon sriracha. Gently toss to coat all the pieces evenly. Set aside to allow flavors to meld.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each with half of the marinated tuna, sliced avocado, diced cucumbers, and additional sliced scallions.
- Add Toppings and Serve: Drizzle each bowl with the prepared spicy mayo, sprinkle black sesame seeds over the top, and serve immediately. Offer extra soy sauce or sriracha on the side for added flavor if desired.
Notes
- This Spicy Tuna Poke Bowl highlights fresh, sushi-grade tuna cubes paired with creamy avocado and refreshing cucumber, balanced by the spicy kick of sriracha mayo.
- Use sushi-grade tuna for the best texture and safety when consuming raw fish.
- You can substitute brown rice for sushi white rice depending on your preference for a nuttier flavor and more fiber.
- Adjust the amount of sriracha to control the spiciness level to your taste.
- Serve immediately after assembling to maintain the freshness of ingredients and texture contrasts.
Nutrition
- Serving Size: 1 bowl
- Calories: 397 kcal
- Sugar: 3 g
- Sodium: 864.5 mg
- Fat: 14.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 33.5 g
- Fiber: 6 g
- Protein: 32.5 g
- Cholesterol: 48 mg
