Spicy Tuna Poke Bowl (Printable Version)

A vibrant bowl featuring marinated tuna, avocado, fresh veggies, and a spicy flavor profile.

# What You’ll Need:

→ Tuna & Marinade

01 - 9 oz sushi-grade tuna, cut into ½ inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha or other hot chili sauce
05 - 1 tsp rice vinegar
06 - 1 tsp honey or sugar
07 - 1 green onion, thinly sliced
08 - 1 tsp toasted sesame seeds

→ Rice

09 - 1¼ cups cooked short-grain sushi rice, cooled to room temperature
10 - 1 tbsp rice vinegar
11 - ½ tsp sugar
12 - Pinch of salt

→ Toppings

13 - 1 ripe avocado, diced
14 - ½ small cucumber, thinly sliced
15 - 1 small carrot, julienned
16 - 2 tbsp shelled and cooked edamame
17 - 1 sheet nori, cut into thin strips
18 - Additional sesame seeds for garnish
19 - 1 tbsp pickled ginger (optional)

# Directions:

01 - Combine rice vinegar, sugar, and salt in a small bowl; gently fold into cooked rice. Set aside.
02 - Whisk soy sauce, sesame oil, sriracha, rice vinegar, and honey in a medium bowl. Add tuna cubes, sliced green onion, and toasted sesame seeds; toss lightly to coat. Refrigerate for 10 minutes.
03 - Distribute seasoned rice evenly between two bowls. Arrange marinated tuna, avocado, cucumber, carrot, and edamame on top. Garnish with nori strips, extra sesame seeds, and pickled ginger if desired.
04 - Serve immediately to preserve freshness and texture.

# Top Tips:

01 -
  • Everything stays raw and fresh, so there's no sweating over a hot stove on warm evenings.
  • The marinade does all the work while you chop vegetables, and the flavors deepen in those quiet ten minutes.
  • It looks like restaurant food but forgives every wobbly knife cut and uneven dice.
  • You can taste the ocean and the garden in one bowl, and it never gets boring.
02 -
  • Always ask your fishmonger if the tuna is sushi-grade and safe to eat raw; I learned this the hard way after a queasy evening.
  • Don't skip marinating the rice—it tastes flat and sad without that vinegar-sugar seasoning.
  • Cut the tuna into even cubes so the marinade coats them uniformly, and use a very sharp knife to avoid tearing the flesh.
  • If your avocado is too firm, it won't dice cleanly and will taste chalky; if it's too soft, it'll turn to mush under your knife.
03 -
  • Chill your serving bowls in the freezer for ten minutes before assembly so everything stays cold and fresh longer.
  • Toast your sesame seeds in a dry skillet over medium heat, shaking constantly, until they smell nutty and turn golden—it only takes two minutes and transforms the flavor.
  • Use a very sharp knife and wipe it clean between cuts when slicing tuna; a dull blade will mangle the flesh and make it look ragged.
  • If you can't find sushi-grade tuna, try sushi-grade salmon or even cooked shrimp marinated the same way for a safer but still delicious option.

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