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Spicy Tuna Poke Bowl with Avocado

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By Phoebe Langford • January 18th, 2026
A colorful bowl of Spicy Tuna Poke Bowl with Avocado and Mango, featuring diced tuna in creamy sriracha sauce over sushi rice, topped with fresh mango, avocado, and sesame seeds. Save
A colorful bowl of Spicy Tuna Poke Bowl with Avocado and Mango, featuring diced tuna in creamy sriracha sauce over sushi rice, topped with fresh mango, avocado, and sesame seeds. | sundayspoonful.com

This vibrant Hawaiian-inspired bowl combines sushi-grade tuna tossed in a spicy sriracha-mayo sauce with creamy avocado, sweet mango, and crisp vegetables over perfectly seasoned sushi rice. Topped with toasted sesame seeds and nori strips, it's a fresh, balanced meal that comes together in just 35 minutes. Fully customizable with optional edamame and pickled ginger for extra flavor.

The first time I brought poke bowls into our weekly dinner rotation, it was after a particularly gray Seattle winter when I desperately needed something bright and vibrant on my plate. Standing in my kitchen, slicing that ruby-red tuna against the backdrop of rain pattering on the windows, I felt transported to warmer shores. The contrast of textures - the silky fish against creamy avocado and juicy mango - made me close my eyes and savor each bite in silence.

Last summer, I served these poke bowls at an impromptu backyard gathering, setting out all the components buffet-style so everyone could build their own. My friend Marcos, who typically avoids anything raw, hesitantly assembled a small portion and ended up going back for seconds, then asking for the recipe. Sometimes the most reluctant tasters become the biggest converts.

Ingredients

  • Sushi-grade tuna: The star of the show deserves special attention - I learned to ask my fishmonger for the center-cut, which has the most even texture and color for perfect cubes.
  • Kewpie mayonnaise: This Japanese mayo creates a silkier spicy sauce than regular mayo, with a subtle umami that elevates the whole dish.
  • Mango: Look for one thats fragrant at the stem end and slightly yielding to gentle pressure - too firm and it will lack sweetness, too soft and youll end up with mush.
  • Sushi rice: Dont skip the vinegar seasoning step - this traditional technique called sushizu transforms plain rice into something magical with balanced sweet-tart notes.
  • Avocado: I accidentally discovered that Hass avocados at the almost-too-ripe stage (but not brown inside) actually work perfectly here, creating an almost creamy sauce as they meld with the other ingredients.

Instructions

Perfect the rice base:
Rinse your sushi rice until the water runs clear - this step is non-negotiable for achieving that perfect sticky-yet-distinct grain texture. When folding in the vinegar mixture, use a cutting motion rather than stirring to avoid crushing the delicate grains.
Prepare the tuna mixture:
Handle the tuna with reverence, my friends - gentle folding motions coat each cube without mashing. The transformation when the sauce ingredients meet the fish is almost magical, turning from separate components into a cohesive, glistening mixture.
Create a rainbow of toppings:
I like to arrange my cutting board with all vegetables and fruits in separate piles, working from firmest to softest to avoid knife cleaning between ingredients. The colors lined up together are half the enjoyment of this dish.
Assemble with intention:
Rather than mixing everything together, try arranging components in sections around the bowl for that Instagram-worthy presentation that also lets you control each bite. The rice should be at room temperature, not hot, to preserve the integrity of the raw ingredients.
Finish with flair:
A final drizzle of sriracha mayo creates both flavor and visual appeal - I like to put it in a small zip-top bag with the corner snipped off for restaurant-quality precision. Those nori strips should be added just before serving to maintain their crisp texture.
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One evening, during a particularly stressful week of deadlines, I mindlessly prepared this bowl while my thoughts were elsewhere, only to find myself suddenly present again at the first bite. The bright colors, the contrasting textures, the play of flavors pulled me right out of my head and into the moment. Some dishes feed more than just your body.

Making It Your Own

My kitchen notebook has a whole page of variations Ive tried with this recipe over the years. Adding thinly sliced jalapeños brings a fresh, green heat that differs from the sriracha warmth. Watermelon radish slices create a stunning visual element with their pink glow against the other ingredients. For a heartier version during cooler months, Ive even added roasted sweet potato cubes that somehow complement the mango brilliantly.

Serving Suggestions

While I typically serve these bowls as a complete meal, theyve also made appearances as part of larger spreads. Miniature versions served in small glasses make impressive appetizers at dinner parties. For lunch gatherings, Ive set up a poke bar with all components separated so guests can customize their bowls. The flavors pair surprisingly well with chilled sake or even a coconut-based beverage for those avoiding alcohol.

Storage and Make-Ahead Tips

The components of this dish can be prepared separately and stored intelligently for quick assembly later. Rice actually benefits from being made several hours ahead, as it firms up slightly in the refrigerator, making it easier to serve without being mushy.

  • Store seasoned rice in an airtight container at room temperature for up to 4 hours, or refrigerated for up to 24 hours.
  • Prepare the spicy tuna mixture up to 4 hours before serving, keeping it well-chilled in the refrigerator.
  • Cut mango and vegetables (except avocado) the morning before serving and store in separate containers for quick assembly.
Close-up of a vibrant Spicy Tuna Poke Bowl with Avocado and Mango, showing juicy tuna cubes, creamy avocado slices, and sweet mango chunks piled high on seasoned rice with nori strips. Save
Close-up of a vibrant Spicy Tuna Poke Bowl with Avocado and Mango, showing juicy tuna cubes, creamy avocado slices, and sweet mango chunks piled high on seasoned rice with nori strips. | sundayspoonful.com

This colorful bowl has become my form of edible self-care, a reminder that taking a few extra minutes to create something beautiful for myself is always worthwhile. In our rushed world of convenience foods, theres something profoundly satisfying about assembling these vibrant ingredients with your own hands.

Recipe FAQs

Yes, you can prepare individual components ahead of time. Cook and season the rice, prepare the spicy tuna mixture, and chop vegetables up to 4 hours in advance. Store in separate containers in the refrigerator. Assemble the bowls fresh just before serving to maintain crisp textures and optimal flavor.

Purchase tuna from reputable fishmongers or specialty markets that specifically label it as sushi-grade, which indicates it has been properly frozen to kill parasites. Choose pieces with a deep red color and no discoloration. Ask your fishmonger to dice it or do it yourself with a sharp knife on a clean cutting board immediately before use.

Simply substitute tamari for regular soy sauce in both the rice vinegar mixture and the spicy tuna sauce. Verify that all other ingredients, including sriracha and mayonnaise, are certified gluten-free, as some brands may contain gluten. Always check ingredient labels, especially for store-bought sriracha varieties.

Absolutely. Sushi-grade salmon is a popular substitute and works beautifully with the same spicy mayo sauce. You can also use cooked shrimp, imitation crab, or tofu for vegetarian and pescatarian variations. Adjust seasoning to taste, as different proteins may pair differently with the sriracha marinade.

A crisp Sauvignon Blanc complements the fresh, zesty flavors beautifully. Light lagers, sake, or cold Japanese beer are also excellent choices. For non-alcoholic options, consider iced green tea or a refreshing yuzu or ginger sparkling drink that echoes the Asian-inspired flavors.

Increase the sriracha from 1½ tablespoons to 2-3 tablespoons, or mix in a touch of hot sauce. You can also add a pinch of chili flakes, wasabi, or cayenne pepper to the tuna mixture. Start gradually and taste as you go, since heat intensity varies between brands and personal preferences.

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A colorful bowl of Spicy Tuna Poke Bowl with Avocado and Mango, featuring diced tuna in creamy sriracha sauce over sushi rice, topped with fresh mango, avocado, and sesame seeds.
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Spicy Tuna Poke Bowl with Avocado

Vibrant Hawaiian bowl with spicy tuna, avocado, mango, and fresh vegetables served over seasoned sushi rice.

Prep 20m
Cook 15m
Total 35m
Servings 4
Difficulty Easy

Ingredients

Rice Base

  • 2 cups sushi rice
  • 2.5 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Spicy Tuna Mixture

  • 14 ounces sushi-grade tuna, diced into 0.4 inch cubes
  • 2 tablespoons mayonnaise, preferably Japanese Kewpie style
  • 1.5 tablespoons sriracha sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice

Toppings and Garnish

  • 1 large ripe avocado, diced
  • 1 medium ripe mango, diced
  • 0.5 cup cucumber, thinly sliced
  • 0.25 cup red onion, thinly sliced
  • 2 tablespoons scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 sheet nori seaweed, cut into thin strips
  • 1 small carrot, julienned (optional)
  • 0.5 cup cooked shelled edamame (optional)

Condiments

  • Soy sauce, to taste
  • Extra sriracha or spicy mayonnaise for drizzling

Instructions

1
Prepare Sushi Rice: Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice and water in a medium saucepan, bring to boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, whisk together rice vinegar, sugar, and salt, then gently fold into cooked rice. Cool to room temperature.
2
Prepare Spicy Tuna Mixture: In a large mixing bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until well combined. Add diced tuna and gently toss to evenly coat. Refrigerate while preparing remaining components.
3
Prepare Fresh Components: Dice avocado and mango into bite-sized pieces. Thinly slice cucumber, red onion, and scallions. Julienne carrot if using. Cook edamame according to package directions if needed.
4
Assemble Bowls: Divide seasoned rice evenly among 4 bowls, creating base layer. Top each bowl with spicy tuna mixture, diced avocado, diced mango, sliced cucumber, sliced red onion, sliced scallions, sesame seeds, nori strips, and optional toppings as desired.
5
Finish and Serve: Drizzle each bowl with additional soy sauce or spicy mayonnaise according to preference. Serve immediately while rice is warm and toppings are fresh.
Additional Information

Equipment Needed

  • Medium saucepan with fitted lid
  • Mixing bowls
  • Sharp chef's knife
  • Cutting board
  • Rice paddle or wooden spatula
  • Measuring spoons
  • Measuring cups

Nutrition (Per Serving)

Calories 480
Protein 28g
Carbs 56g
Fat 15g

Allergy Information

  • Contains fish (tuna)
  • Contains soy (soy sauce, edamame)
  • Contains eggs (mayonnaise)
  • Contains sesame seeds
  • May contain gluten if using regular soy sauce
Phoebe Langford profile photo
Phoebe Langford

Home cook sharing easy meals, creative kitchen hacks, and comforting recipes for every home.