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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.
Yield: 2 servings
4.81 from 41 votes

Spicy Tuna Poke Bowls

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Dinner, Lunch
Cuisine: Asian, Hawaiian
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 – 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