Spicy Tuna Poke Bowls
Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo and scallions cut on the bias served on a bed of steamed rice – YES please!!
Spicy Tuna Poke Bowl
My poke bowl obsession runs as deep as my sushi obsession, and I am not alone! In the past few years, New York has exploded with poke bowl restaurants. The great news is that it’s just as easy to make them from scratch! More recipes like this Spicy Tuna Poke Bowl that you may like are these Ahi Poke Bowls with Mango, California Shrimp Stacks and California Spicy Crab Stuffed Avocados.
A couple of years ago, my friend went tuna fishing and gave me some fresh tuna (lucky me!), which inspired these spicy poke bowls. They are so easy to make – all you need is some fresh sushi-grade tuna or salmon, rice, and your favorite toppings. When I first made them, I shared them on my Instagram stories and got so many questions that I knew I had to share the poke bowl recipe on my blog.
What is Poke?
Poke, which has been popular in Hawaii for decades, is a dish traditionally made with fresh raw fish served over rice with toppings like onions and seaweed.
Are tuna poke bowls healthy?
Yes! Tuna poke bowls can be very healthy – it all depends on the toppings and sauce. For this poke recipe, I use tuna and avocado, which have healthy fats served over brown rice for extra fiber. For the poke sauce, I use a small amount of light mayo and soy sauce, which is low in calories. I mix in cucumber and green onions, but you can always add more veggies for a nutritional boost.
What is in a poke bowl?
What I love most about poke bowls is how customizable they are! Below are some more ideas for poke bowl ingredients:
- Fish: Sushi-grade salmon or tuna, cooked shrimp
- Base: Brown rice (I use Trader Joe’s frozen rice, which heats up in just three minutes), sushi rice, black rice, or mixed greens, cauliflower rice, or zucchini noodles for a low-carb alternative
- Vegetables: Cucumber, avocado, green onion, pickled onions, shredded or pickled carrots, shredded cabbage, edamame
- Toppings: Sesame seeds, furikake (Japanese seasoning), cilantro, nori, wasabi
- Sauce: Spicy mayo, sesame vinaigrette, soy sauce, sriracha, fresh lime juice
How To Buy Sushi Grade Fish
- Crowd Cow sells sustainable sushi grade pre-cut tuna poke. If you’re not familiar with them, they ship raised right meat with no hormones and sustainable seafood, right to your door. I started using them when we were on lock down and continue to get crab legs, steaks, fish, lobster, scallops, etc. You can get $25 off your first order here.
- Find a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.
- Ask questions. Always talk to the vendors before buying the fish to make sure it’s safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.
- Use your senses.The fish should smell fresh like the ocean – never fishy – and the color should be vibrant.
How long does a poke bowl stay fresh?
It’s best to eat fresh raw poke the day you make it, but it will keep in the fridge up to two days.
Is the rice in a poke bowl hot or cold?
Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice, or black rice. The contrast between the warm and cold is delightful.
What is poke bowl sauce made of?
I used spicy mayo for the poke sauce. You can also top your poke bowl with soy sauce and extra sriracha if you like it really spicy.
Spicy mayo is so simple to make with just two ingredients – mayo and sriracha. You can make it as spicy or mild as you wish and use full-fat or light mayo. I use whatever I have on hand and make extra, which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.
More Tuna Salad Recipes:
- Sesame Crusted Tuna
- Seared Tuna Salad with Wasabi Butter Sauce
- Shoyu Ahi Tuna Poke
- Grilled Tuna over Arugula with Lemon Vinaigrette
- Ahi Poke Bowl
Spicy Tuna Poke Bowls
For the tuna
- 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
For the spicy mayo
- 2 tablespoons light mayonnaise
- 2 teaspoons sriracha sauce
For The Bowl
- 1 cup cooked short grain brown rice or sushi white rice
- 1 cup cucumbers, (from 2 Persian) peeled and diced 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 or gluten-free tamari, for serving (optional)
- sriracha, for serving (optional)
- In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
- In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
- In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
- Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
Photo credit: Jess Larson