Spicy Tuna Poke Bowl (Print Version)

A vibrant Hawaiian-style bowl with tender spicy tuna, creamy avocado, and crisp cucumber on seasoned rice.

# What You Need:

→ Spicy Tuna

01 - 9 oz sushi-grade tuna, diced into 1 cm cubes
02 - 2 tbsp mayonnaise, preferably Japanese Kewpie
03 - 2 tsp Sriracha sauce
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - 1 tsp lime juice
07 - 1 tsp finely chopped green onion

→ Bowl Assembly

08 - 1 cup sushi rice, uncooked
09 - 2 tbsp rice vinegar
10 - 1 tsp sugar
11 - 1/2 tsp salt
12 - 1 small avocado, sliced
13 - 1/2 cucumber, thinly sliced
14 - 1 small carrot, julienned
15 - 2 tbsp edamame, shelled
16 - 1 tbsp sesame seeds
17 - 1 sheet nori, cut into thin strips

# How to Prepare:

01 - Cook the sushi rice according to package instructions. While still warm, gently fold in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - In a medium bowl, combine mayonnaise, Sriracha, soy sauce, sesame oil, lime juice, and green onion. Add diced tuna and toss gently to coat. Chill in refrigerator while preparing other ingredients.
03 - Slice the avocado, cucumber, and carrot as directed. Prepare the edamame and nori strips for assembling the bowl.
04 - Divide the seasoned rice between two bowls. Arrange spicy tuna, avocado slices, cucumber, carrot, and edamame on top of the rice.
05 - Sprinkle with sesame seeds and nori strips. Garnish with extra green onion and a drizzle of Sriracha or mayonnaise if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no cooking required once the rice is done.
  • The spicy-cool-creamy combination hits every craving at once, and it genuinely tastes like a restaurant dish.
  • You can prep everything ahead and assemble moments before eating, making it perfect for busy weeknights or impressing guests without stress.
02 -
  • The rice temperature matters more than you'd think—serving it warm against cool avocado and fresh toppings is what makes this sing, not a bowl of cold rice.
  • Don't dice your tuna until you're ready to make the sauce; exposed tuna oxidizes and loses its bright color and delicate taste.
  • The spicy mayo will separate if left sitting too long, so assemble right before eating or keep the tuna and sauce separate until the last moment.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about two minutes; they'll smell nutty and toasted, which transforms the bowl.
  • If avocado is hard to find or expensive, a drizzle of good olive oil and a squeeze of lemon gives you richness without the avocado.
  • Make the rice the morning of serving and store it covered at room temperature; cold rice from the fridge tastes stale, while room-temperature rice stays fresh and slightly tacky.

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