Spicy Tuna Poke Bowl

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This Spicy Tuna Poke Bowl is 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 Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice.
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 restaurants. The great news is that it’s just as easy to make them from scratch! The beauty of this Poke Bowl Recipe is that you can  customize it to your taste. Love salmon? Use that instead. Don’t like raw fish, sear it a few minutes on each side? Don’t like spicy food, leave the spicy mayo out. Easy! More recipes like this Spicy Tuna Poke Bowl that you may like, Ahi Poke Bowls with Mango, California Shrimp Stacks and Tuna Poke Salad.

Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice.

Poke Bowl Recipe

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 – my version of a poke bowl recipe is made with marinated ahi tuna, sticky brown rice, crunchy cucumber, creamy avocado, and of course, plenty of spicy mayo. It’s the perfect combination of spicy, salty, crunchy, sticky, warm and cold.  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 poke bowls healthy?

Yes! Tuna poke bowls can be very healthy, and a great way to get more fish into your diet. 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. If you are on a weight watchers diet, these poke bowls are also weight watcher friendly.

How to make a poke bowl:

What I love most about poke bowls is how customizable they are! Below are some more ideas:

  • 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

  • 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.

Spicy Mayo for making poke bowls.Sushi grade tuna to make poke.Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice.Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice.

More Tuna Salad Recipes:

Your comments are helpful!! If you’ve tried this healthy, Poke Bowl Soup recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below!

Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice.
Print WW Personal Points
4.83 from 45 votes
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Spicy Tuna Poke Bowl

397 Cals 32.5 Protein 33.5 Carbs 14.5 Fats
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 2 servings
COURSE: Dinner, Lunch
CUISINE: Asian, Hawaiian
This Spicy Tuna Poke Bowl is 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!!

Ingredients

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)

Instructions

  • 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.

Video

Nutrition

Serving: 1bowl, Calories: 397kcal, Carbohydrates: 33.5g, Protein: 32.5g, Fat: 14.5g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 864.5mg, Fiber: 6g, Sugar: 3g
WW Points Plus: 10
Keywords: Hawaiian tuna poke, poke, poke bowl recipe, spicy tuna poke bowl, weight watchers poke bowl

Photo credit: Jess Larson

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70 comments

  1. Could I use smoked salmon in place of tuna for this recipe?

  2. I made this with cooked shrimp instead of tuna since I don’t have easy access to sushi grade tuna and it was amazing!!! Taste just as good as going out for poke. Thank you for this recipe!

  3. Delish and so easy to make.

  4. I only wish that I could attach the picture of your brainchild recipe. You are gold for sharing this, and “obsessed” immediately became an understatement at first bite.

    The following will sound odd, but I live around the corner from a fish monger who “dry ages” his fish. He is a genius, and the fish is like nothing I’ve ever had. He even sells his fish to sushi bars….anyway, I purchased half a pound of his dry aged Bluefin Tuna, and as the first bite went into my mouth, I was stunned. This was better than any Poke bowl I have ever had….including Hawaii. I used my rice cooker to make sushi rice by the way…the one that has some rice vinegar and sugar added to water. Anyway, Gina, you have done great with this one. I am so grateful to what you’ve introduced me to.

  5. Has anyone made this using quinoa as a base?

  6. Both my husband and I loved this. He doesn’t like spicy so for his bowl I used Sweet Thai chili sauce instead of sriracha. 

    • haha, I have the opposite problem- my hubby loves super hot and spicy foods, so I make his with more spice and I use the Sweet Thai Chili sauce for myself and my kids. My youngest can’t eat shrimp, so I make hers with imitation crab meat. Huge hit in our house, and definitely on our summer menu every week! Thanks, Gina!

  7. This makes a great Poke bowl, I use this every time I catch fresh yellowfin or bluefin tuna.

    To level up – sub out sesame seeds for Trader Joe’s “Everything But The Bagel” seasoning. Adds some new flavors to this! 

  8. Recipie is perfect for 2 as is. Easy and excellent.

  9. This recipe was awesome! We added a few pickled onions and shredded carrots. Every bite was different and oh so good!

  10. So good! Had to go to the Japanese grocery store for the tuna, but so worth it!

  11. This was seriously delicious! I added radishes, cilantro, and wonton strips – it was amazing. I also chose to sear the tuna steaks, but I think it would be really good either way. This recipe is definitely going in the books!

  12. I am getting ready to make this dish.  The Weight Watchers points for blue says 6. But, at the end it say 10+.  What does this mean?   I want to make sure I am entering my points correctly for your recipes.  Thank you.  

  13. This was a huge hit. Obviously the recipe can be used as a starting point for your own variations based on personal taste and what’s available in your refrigerator / garden at the time, but it’s just great as is.

  14. I love all of these ideas !! However – as crazy as it may seem- I don’t like Avocado.  So many recipes call for it — and I would love some ideas for a substitute. Thank you for sharing all of these !!!