Spicy Tuna Poke Bowl with Avocado (Printable)
Vibrant Hawaiian bowl with spicy tuna, avocado, mango, and fresh vegetables served over seasoned sushi rice.
# What You Need:
→ Rice Base
01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Spicy Tuna Mixture
06 - 14 ounces sushi-grade tuna, diced into 0.4 inch cubes
07 - 2 tablespoons mayonnaise, preferably Japanese Kewpie style
08 - 1.5 tablespoons sriracha sauce
09 - 2 teaspoons soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon lime juice
→ Toppings and Garnish
12 - 1 large ripe avocado, diced
13 - 1 medium ripe mango, diced
14 - 0.5 cup cucumber, thinly sliced
15 - 0.25 cup red onion, thinly sliced
16 - 2 tablespoons scallions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - 1 sheet nori seaweed, cut into thin strips
19 - 1 small carrot, julienned (optional)
20 - 0.5 cup cooked shelled edamame (optional)
→ Condiments
21 - Soy sauce, to taste
22 - Extra sriracha or spicy mayonnaise for drizzling
# Directions:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Drizzle each bowl with additional soy sauce or spicy mayonnaise according to preference. Serve immediately while rice is warm and toppings are fresh.
# Expert Tips:
01 -
- The prep-ahead friendly components mean you can have restaurant-quality poke ready in your fridge for those evenings when cooking feels impossible but takeout isnt calling your name.
- Each bite delivers a perfect harmony of flavors - spicy, sweet, savory, tangy - that somehow manages to feel both indulgent and nourishing at once.
02 -
- The quality of tuna makes or breaks this dish - if sushi-grade isnt available, consider making a cooked version with seared tuna instead of compromising on safety.
- Refrigerating the assembled bowls longer than 30 minutes causes the avocado to brown and the tuna to firm up too much, losing that melt-in-your-mouth quality that makes poke special.
03 -
- Freezing the tuna for 15 minutes before cutting creates cleaner edges and makes it much easier to achieve those perfect cubes without mashing the delicate flesh.
- Create a double batch of the spicy mayo mixture and save half in the refrigerator for up to a week - it makes an incredible dipping sauce for everything from shrimp to roasted vegetables.