If you’re craving something fresh, flavourful, and packed with protein, this spicy tuna poke bowl recipe is the perfect meal. Made with sushi-grade tuna, creamy sriracha sauce, and your choice of sushi rice, brown rice, or cauliflower rice for a low-carb option.
This tasty and nutritious poke bowl recipe contains simple ingredients that are fresh and easy to find.
What is a Poke Bowl?
Originating from Hawaii, poke (pronounced “poh-kay”) means “to slice” or “cut crosswise.” A traditional poke bowl features fresh, marinated raw fish served over a bed of rice and topped with a variety of mix-ins, such as avocado, cucumber, and sesame seeds. This spicy tuna poke bowl adds a bold kick with a creamy, spicy sauce that complements the fresh tuna perfectly!
Traditionally, poke bowls contain raw fish, but modern versions may contain cooked fish, chicken, tofu, or tempeh. Poke bowls are versatile and perfect for using up any veggies you have on hand.
What you’ll love about this recipe:
Key Ingredients
Step-by-Step Instructions
- In a medium bowl combine sesame oil, lime juice, and sriracha. Stir and add diced tuna, chopped spring onions, and sesame seeds. Leave the tuna to marinade.
- Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice, and return the rice to the pot. Cover and let the rice rest until you’re ready to serve.
- Prepare your vegetables while the rice is cooking and the tuna is marinating.
- In a small bowl, mix the mayonnaise and sriracha sauce. Next, assemble your bowls with a portion of rice, tuna, vegetables, and drizzzle over the spicy mayo.
Tips & Tricks
- Choosing Tuna: Always buy sushi-grade tuna from a trusted seafood market for safety and quality.
- Adjusting Spice: Add more or less sriracha to suit your heat preference.
- Storage: Poke bowls are best eaten fresh, but you can store components separately in the fridge for up to 24 hours.
Swaps and Variations
- Replace tuna with salmon, cooked chicken or tofu or tempeh.
- Add fresh herbs such as parsley or corinader.
- Use sushi rice or cauloflower rice for a low carb option.
- Don’t like spice? Just use mayonnaise on its own or a drizzle of lime and sesame oil.
How to find sushi-grade tuna:
- Buy from a reputable seafood market – Look for stores that specialize in fresh seafood or Japanese ingredients. Ask for “sashimi-grade” or “sushi-grade, you can also double check by asking at the seafood counter in your local supermarket.
- Check the texture and color – Sushi-grade tuna should be firm, bright red or deep pink, and free from any strong fishy odour.
Be sure to check out the full recipe and ingredient list below
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This spicy tuna poke bowl is an easy, refreshing, and delicious way to enjoy sushi flavours at home. Try it and let me know your favorite toppings! Tag me in your creations—I’d love to see how you make it your own.
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Spicy Tuna Poke Bowl
Ingredients
Tuna
- 300 gm Tuna, fresh, sushi grade
- 1 tsp sesame oil or olive oil
- 1 tsp lime juice
- ½ tsp sriracha sauce
- 2 Tbs spring onion chopped
- 2 Tbs sesame seeds black and white
Poke Bowl
- 1 cup brown rice
- 4 radish sliced into rounds
- 1/2 cucumber sliced into rounds and quarters
- 1 avocado pitted, peeled and diced
- 3 Spring onion finely chopped
- 1.5 cups Edamame shelled
Spicy Mayonnaise
- 2 Tbs whole egg mayonnaise
- 2 tsp siracha sauce
Instructions
Tuna
- In a medium bowl combine sesame oil, lime juice, and sriracha. Stir and add diced tuna, chopped spring onions, and sesame seeds. Leave to marinade while you prepare the rest.
Rice
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice, and return the rice to pot. Cover and let the rice rest until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- Prepare your vegetables while the tuna is marinating and the rice is cooking.
Spicy Mayonnaise
- In a small bowl, mix the mayonnaise and sriracha sauce.
Poke Bowls
- Assemble your bowls with a portion of rice, tuna, vegetables, and a drizzle of the spicy mayo over the top. Top with extra sesame seeds and a wedge of lime if desired.
Notes
- Choosing Tuna: Always buy sushi-grade tuna from a trusted seafood market for safety and quality.
- Adjusting Spice: Add more or less sriracha to suit your heat preference.
- Storage: Poke bowls are best eaten fresh, but you can store components separately in the fridge for up to 24 hours.
- Replace tuna with salmon, cooked chicken, tofu or tempeh.
-
- Don’t like spice? Just use mayonnaise on its own or a drizzle of lime and sesame oil.
- Use sushi rice or cauloflower rice for a low carb option.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
