Spicy Tuna Poke Bowl (Printable Version)

A vibrant bowl with spicy tuna, creamy avocado, and crisp vegetables atop sushi rice, delivering fresh flavors and a healthy punch.

# What You’ll Need:

→ Tuna and Marinade

01 - 14 ounces 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 - 2½ 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 - ½ 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, for drizzling)
22 - 1 teaspoon sriracha (optional, to mix with mayonnaise)

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small saucepan, gently heat rice vinegar, sugar, and salt until sugar dissolves. Fold this mixture into the cooked rice and allow to cool to room temperature.
03 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, honey, and toasted sesame seeds. Add diced tuna and chopped spring onion, tossing gently to coat. Refrigerate for 10 to 15 minutes.
04 - Slice avocado, cucumber, and carrot. Cook and shell edamame if needed. Cut nori into thin strips.
05 - Divide sushi rice evenly among four bowls. Top with marinated tuna, avocado, cucumber, carrot, edamame, nori, and pickled ginger.
06 - Mix mayonnaise with sriracha for a spicy mayo and drizzle over the bowls. Sprinkle with sesame seeds.
07 - Serve immediately to enjoy freshness and texture.

# Top Tips:

01 -
  • Ready in under an hour, including perfectly fluffy sushi rice—no shortcuts needed.
  • The spicy-creamy-fresh balance hits every craving at once, making it feel fancy without the fuss.
  • Naturally adaptable; swap proteins or add extra crunch however your mood strikes.
02 -
  • Temperature matters—cold toppings on warm rice create this incredible textural contrast that makes the bowl taste alive, so don't skip letting the rice cool completely before assembly.
  • Timing your avocado slice is everything; slice it just before serving or it will oxidize and turn brown, which affects both appearance and that buttery texture you're after.
  • The marinade is strong by design, so don't be tempted to increase the proportions unless you're doubling the recipe—a little goes a long way with sesame oil and sriracha.
03 -
  • Use a very sharp knife for dicing the tuna and slicing the avocado—a dull knife crushes rather than cuts, and you lose both texture and the delicate presentation.
  • If your avocado isn't quite ripe when you're ready to assemble, slice it anyway and arrange it gently; the cool temperature of the bowl will help it hold together.

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