Spicy Tuna Poke Bowl (Print View)

A vibrant bowl featuring spicy tuna with cucumber, avocado, and seaweed atop sushi rice.

# Components:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 1.5 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Tuna

06 - 14 ounces sushi-grade tuna, diced
07 - 2 tablespoons mayonnaise, preferably Japanese Kewpie
08 - 2 teaspoons Sriracha or hot chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon lime juice
12 - 1 green onion, finely sliced
13 - 1 teaspoon toasted sesame seeds

→ Toppings and Garnishes

14 - 1 medium cucumber, thinly sliced
15 - 1 avocado, sliced
16 - 0.5 cup edamame beans, shelled
17 - 0.25 cup pickled ginger
18 - 0.5 cup seaweed salad or roasted nori strips
19 - 2 tablespoons additional toasted sesame seeds
20 - 1 tablespoon furikake, optional

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan; bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then let stand off the heat for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Stir into the cooked rice while fluffing with a fork. Let the rice cool to room temperature.
03 - In a medium bowl, whisk together mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Add diced tuna and green onion; toss gently to coat. Sprinkle with sesame seeds. Refrigerate until ready to serve.
04 - Thinly slice cucumber and avocado, shell the edamame, and gather the pickled ginger and seaweed.
05 - Divide sushi rice among four bowls. Arrange spicy tuna on top. Neatly arrange cucumber, avocado, edamame, pickled ginger, and seaweed salad or nori strips around the tuna.
06 - Sprinkle with additional sesame seeds and furikake, if using. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it when you really just threw it together in thirty-five minutes.
  • The contrast between creamy avocado, crispy seaweed, and spicy tuna keeps every bite interesting.
  • You can prep everything in advance and assemble it right when hunger strikes.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into sticky rice pudding instead of fluffy individual grains.
  • Sushi-grade tuna is not just marketing; it's been frozen to kill parasites and is safe to eat raw, so never substitute regular grocery store tuna unless you plan to cook it.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes before using them—the difference in flavor between raw and toasted is dramatic and worth the tiny extra effort.
  • If you can't find sushi-grade tuna or feel uncomfortable with raw fish, cook small cubes of tuna in a hot pan for thirty seconds per side, then proceed with the marinade while still warm so it absorbs all the flavor.
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