If you’re craving something fresh, flavorful, and a little bit spicy, this Spicy Tuna Poke Bowl Recipe is going to become your new go-to! I absolutely love how bright, tangy, and creamy it is, plus it comes together in a flash. When I first tried this dish, I was hooked — it’s a perfect balance of textures and tastes that satisfy like no other. Keep reading, because I’m sharing all my best tips to help you nail this fan-freaking-tastic bowl every single time.
Why You’ll Love This Recipe
- Super Quick to Make: It takes about 15 minutes from start to finish, perfect for busy weeknights.
- Customizable Heat Level: You can adjust the sriracha amounts so it’s just right for your spice tolerance.
- Healthy and Nourishing: Packed with fresh tuna, veggies, and good fats from avocado, it’s a balanced meal.
- Fun Presentation: The vibrant colors and textures make it as beautiful as it is delicious.
Ingredients You’ll Need
The ingredients for this spicy tuna poke bowl come together effortlessly, and it’s the freshness of each element that really shines. If you can find sushi-grade tuna and ripe avocados, you’re halfway there. I also like using short grain brown rice to add some nuttiness and extra fiber, but sushi-style white rice works wonderfully too.
- Sushi grade tuna: Look for the freshest, best-quality tuna you can find — it makes a huge difference.
- Sliced scallions: Adds a mild oniony crunch that’s essential here.
- Reduced sodium soy sauce or gluten-free tamari: Keeps things flavorful without overwhelming saltiness.
- Sesame oil: Just a little goes a long way to give that nutty depth.
- Sriracha: The star of spice here — adjust the amount to your liking.
- Light mayonnaise: Creates the creamy, spicy drizzle that ties it all together.
- Cooked short grain brown rice or sushi white rice: The perfect pillowy base for your bowl.
- Cucumbers (Persian cucumbers are best): Peeled and cubed for crisp freshness.
- Hass avocado: Creamy slices to mellow out the heat and add richness.
- Black sesame seeds: For that subtle crunch and a pretty sprinkle on top.
Variations
I love how versatile the spicy tuna poke bowl is — you can tweak it to fit your mood or dietary preferences without losing any of the magic. Feel free to get creative!
- Vegetarian Variation: Swap out tuna for marinated tofu or cooked chickpeas, and add more veggies like edamame and shredded carrots — I’ve made this twist and it’s surprisingly satisfying.
- Extra Heat: If you like it fiery, add wasabi mayo or sprinkle on some togarashi spice for an extra punch.
- Low Carb Version: Replace the rice with cauliflower rice to lighten things up, and it still tastes amazing.
- Seasonal Veggies: In spring or summer, try adding radishes or snap peas for a crisp bite.
How to Make Spicy Tuna Poke Bowl Recipe
Step 1: Mix the Spicy Mayo Drizzle
Start by whisking together light mayonnaise and sriracha in a small bowl. Add a splash of water, just a teaspoon or two, to thin it out so it’s easy to drizzle over your bowl later. It’s that creamy, spicy drizzle that really turns this recipe up a notch—you’ll want it just right, so taste and adjust the heat to your liking!
Step 2: Prepare the Tuna Mix
In a medium bowl, gently toss your cubed sushi-grade tuna with sliced scallions, soy sauce, sesame oil, and sriracha. I like to be gentle here because you want the tuna cubes to hold their shape, not turn mushy. Let this sit for about 5 minutes while you prep the rest — it allows the flavors to meld beautifully.
Step 3: Build Your Bowls
Divide the cooked rice between two bowls, then layer on half the spicy tuna mixture, followed by slices of creamy avocado, diced cucumbers, and a sprinkle of scallions. Each element adds its own texture — soft tuna, creamy avocado, crunchy cucumber — you’ll find your taste buds happy from every bite.
Step 4: Finish with That Signature Drizzle
Drizzle the spicy mayo on top and sprinkle black sesame seeds for a little nutty crunch. If you like, serve with extra soy sauce and a dash more sriracha on the side so everyone can season their bowl just how they want it.
Pro Tips for Making Spicy Tuna Poke Bowl Recipe
- Choosing Tuna: I always buy sushi-grade tuna from a trusted fishmonger to ensure it’s fresh and safe to eat raw.
- Rice Texture Matters: Don’t skip rinsing your rice before cooking to avoid a gummy texture; it keeps your poke bowl light and fluffy.
- Balancing the Heat: Add sriracha gradually—spicy mayo can sneak up on you if you’re not careful!
- Avocado Ripeness: Use ripe but firm avocados; they slice beautifully without turning mushy, keeping that perfect creaminess.
How to Serve Spicy Tuna Poke Bowl Recipe
Garnishes
I’m a sucker for extra scallions and black sesame seeds on top—they add color and a little crunchy texture that I adore. Sometimes I add thin slices of jalapeño for an extra kick or a wedge of lime to squeeze over for brightness. These little extras make your poke bowl feel special and restaurant-quality.
Side Dishes
My family goes crazy for serving this poke bowl alongside simple miso soup or a light seaweed salad. Edamame pods with a sprinkle of sea salt also pair beautifully. These sides keep the meal balanced and refreshing.
Creative Ways to Present
For special occasions, I’ve served this bowl in pretty glass jars layered like a parfait—so fun for parties. You can also arrange the ingredients artfully on a large platter for a shared poke bar experience where everyone can build their own bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare in my house!), store the tuna separately in an airtight container and keep refrigerated. The rice and veggies also keep well in another container. Mixing right before serving keeps the textures fresh and prevents sogginess.
Freezing
I don’t recommend freezing this poke bowl because fresh tuna’s texture and flavor don’t freeze well, and frozen avocado gets mushy. It’s definitely best enjoyed fresh.
Reheating
If you have leftover rice, you can gently reheat it in the microwave or on the stove with a splash of water to restore moisture. Avoid reheating the tuna—serve it cold for the freshest, best-tasting bowl.
FAQs
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Can I use canned tuna for this Spicy Tuna Poke Bowl Recipe?
While canned tuna is convenient, I recommend sushi-grade fresh tuna for this recipe to capture the authentic flavors and texture. Canned tuna is cooked and won’t provide the same melt-in-your-mouth experience that fresh tuna offers in a poke bowl.
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How do I know if the tuna is safe to eat raw?
It’s important to buy sushi-grade or sashimi-grade tuna from a reputable source. This label means the fish has been frozen to temperatures that kill parasites and is safe to consume raw. Always check freshness and don’t hesitate to ask your fishmonger for guidance.
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Can I make this recipe vegan or vegetarian?
Absolutely! You can substitute the tuna with tofu cubes, tempeh, or even chickpeas. Marinate them in the same sauce mixture for flavor and use the same garnishes — it’s a delicious plant-based alternative I’ve enjoyed many times.
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Is this recipe gluten-free?
To keep it gluten-free, use tamari instead of regular soy sauce, and ensure your mayonnaise and other ingredients are gluten-free labeled. This way, you can enjoy the bowl worry-free!
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What kind of rice is best for poke bowls?
Short grain sushi rice is traditional and gives that sticky, slightly chewy texture. I like short grain brown rice for more fiber and a nuttier flavor, but white sushi rice is perfect if you want a classic poke experience.
Final Thoughts
This Spicy Tuna Poke Bowl Recipe has become a favorite in my kitchen because it’s quick, satisfying, and endlessly customizable. I love how it brings together simple ingredients in such a fresh and vibrant way — it’s like a burst of sunshine in a bowl! If you’ve been hesitant about making poke at home, I encourage you to give this recipe a try. You’ll impress yourself with how easy and delicious it is, and I promise your taste buds will thank you!
Print
Spicy Tuna Poke Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This Spicy Tuna Poke Bowl combines fresh sushi-grade tuna cubes tossed in a flavorful sriracha and soy sauce marinade, served over a bed of steamed short grain rice with creamy avocado, crunchy cucumbers, and scallions. Topped with a spicy mayo drizzle and black sesame seeds, this vibrant and easy-to-make dish offers a perfect balance of spicy, savory, and fresh flavors for a healthy and satisfying meal.
Ingredients
Tuna Mixture
- 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
- 1/4 cup sliced scallions
- 2 tablespoons reduced sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
Spicy Mayo Sauce
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha sauce
Bowls
- 1 cup cooked short grain brown rice or sushi white rice
- 1 cup cucumbers (from 2 Persian cucumbers), peeled and diced into 1/2-inch cubes
- 1/2 medium Hass avocado (3 ounces), sliced
- 2 scallions, sliced for garnish
- 1 teaspoon black sesame seeds
- Reduced sodium soy sauce or gluten-free tamari (optional, for serving)
- Sriracha (optional, for serving)
Instructions
- Prepare the Spicy Mayo: In a small bowl, combine the light mayonnaise and sriracha sauce. Add a little water gradually to thin the mixture until it reaches a drizzle consistency. Set aside.
- Marinate the Tuna: In a medium bowl, combine the tuna cubes with sliced scallions, reduced sodium soy sauce or gluten-free tamari, sesame oil, and sriracha. Gently toss to evenly coat the tuna with the marinade. Set aside to allow flavors to meld while preparing the rest of the ingredients.
- Assemble the Bowls: Divide the cooked rice evenly between two serving bowls. Layer each bowl with half the marinated tuna, then add sliced avocado, diced cucumber, and garnish with sliced scallions.
- Finish and Serve: Drizzle each poke bowl with the prepared spicy mayo sauce and sprinkle black sesame seeds over the top. Serve immediately with additional soy sauce or sriracha on the side if desired for extra flavor.
Notes
- This Spicy Tuna Poke Bowl features fresh tuna chunks mixed with a zesty marinade and creamy avocado, served on steamed rice for a balanced and nourishing meal.
- Using sushi-grade tuna is essential for the best texture and safety in this dish served raw.
- Adjust sriracha quantities to suit your heat preference.
- Short grain brown rice adds nutrition and texture but sushi white rice is an excellent traditional option.
Nutrition
- Serving Size: 1 bowl
- Calories: 397 kcal
- Sugar: 3 g
- Sodium: 865 mg
- Fat: 14.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 33.5 g
- Fiber: 6 g
- Protein: 32.5 g
- Cholesterol: 48 mg
