Spicy Tuna Poke Bowls
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on Apr 06, 2021, Updated Apr 23, 2025
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If you’ve been missing your favorite sushi spot, this no-fuss Spicy Tuna Poke Bowl recipe is the perfect way to get your fix at home. Packed with lean protein, crunchy veggies, and nutty brown rice, this healthy spicy tuna poke is as satisfying as it is simple. No sushi-rolling skills required!
Table of Contents
What is a Spicy Tuna Poke Bowl?
Poke (pronounced “POH-kay”) is a traditional Hawaiian dish featuring cubes of raw, marinated fish. The word “poke” means “to slice or cut.” Today, the most popular version is ahi tuna poke, usually marinated in soy sauce, sesame oil, and sometimes a hint of citrus. Think of poke bowls as the fresh, pescatarian cousin to a Buddha Bowl.
In this version, we skip the mayo-based dressings and go for a bright, lime-kissed marinade to bring out the best in sushi-grade tuna.
Why You’ll Love This Recipe
Fresh & Flavorful: Like a deconstructed spicy tuna roll, but more customizable.
Healthy & Wholesome: Brown rice, avocado, veggies—this bowl is clean eating at its best.
Quick & Easy: A mostly no-cook meal, perfect for hot days or busy nights.
Customizable: Swap the fish, play with toppings, or tweak the spice level.
Ingredients & Substitutions
Here’s what you’ll need to make these tuna poke bowls:
- Sushi-grade tuna: Ahi is most common, but salmon or halibut works too.
- Cooked brown rice: Short grain brown rice has the perfect sticky texture. White rice or cauliflower rice also work.
- Seasoned vinegar: Rice vinegar, salt, and lime juice make a quick sushi-style seasoning.
- Toppings: Mango, radish, cucumber, shredded carrots, green onion, avocado.
- Marinade: Soy sauce (or tamari for gluten-free), lime juice, sesame oil, green onions, sesame seeds, chili flakes or sriracha.
For the full list of ingredients and measurements, see the printable recipe card below.
Optional Variations
- Swap brown rice for sushi rice, cauliflower rice, or even quinoa
- Use cooked shrimp or tofu instead of raw tuna
- Add fun toppings like edamame, seaweed salad, or pickled ginger
- Craving a little indulgence? Drizzle with spicy mayo
Note: These swaps haven’t all been tested—if you try something new, share how it turned out in the comments!
How to Make Spicy Tuna Poke Bowls
Step 1: Cook the rice. Combine brown rice and water in a pot with a bit of butter. Bring to a boil, cover, then reduce to a low simmer for 45 minutes. Let steam off-heat for 10 minutes, then fluff.
Step 2: Season the rice. Stir rice vinegar, salt, and lime juice together. Pour over the cooked rice and gently mix.
Step 3: Make the marinade. In a bowl, whisk soy sauce, sesame oil, lime juice, sesame seeds, and green onions.
Step 4: Cube the tuna. Slice sushi-grade tuna into 1/4-inch cubes. Add to the marinade and stir gently to coat.
Step 5: Assemble bowls. Scoop seasoned rice into bowls. Top with spicy tuna and your favorite toppings. Garnish with sesame seeds or microgreens.
Serving & Topping Suggestions
- Serve with a side of soy sauce, ponzu, or extra sriracha
- Add sliced jalapeños or spicy pickles for more heat
- Crumble crispy nori or sprinkle furikake on top
Spicy Tuna Poke Bowl Tips & Tricks
Buy sushi-grade tuna from a reputable fish market or sushi counter.
Keep everything chilled until ready to serve.
Prep toppings, marinade, and rice in advance to save time.
Eat fresh fish within 24 hours of purchase for best quality.
Assemble just before serving to keep everything fresh and flavorful.
Storage Instructions
- Store components separately in the fridge
- Best enjoyed the day it’s made (especially the fish)
- Leftover rice can be used in stir-fries or salads
Frequently Asked Questions
Sushi-grade tuna, brown rice, a soy-lime marinade, and your favorite toppings like mango, avocado, and cucumber.
Poke bowls are deconstructed and served in a bowl, while sushi is typically rolled. Poke bowls are easier and more customizable at home.
Yes! It’s high in protein, full of fresh produce, and can be made gluten-free or low-carb with a few swaps.
You can prep the toppings, rice, and marinade ahead. But assemble with tuna just before serving for best freshness.
More recipes
If you tried this Spicy Tuna Poke Bowl recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Spicy Tuna Poke Bowls
Ingredients
Tuna marinade
- 1 pound sushi grade tuna, cut into ¾-inch cubes
- 4 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sweet rice wine
- 2 teaspoons toasted sesame oil
- 1 teaspoon chili sauce
- 3 green onions, sliced
- 2 tablespoons toasted sesame seeds
Brown rice
- 1 cup short grain brown rice
- 1 3/4 cup water
- 1 teaspoon salted butter
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Toppings
- Chopped mango
- Chopped avocado
- Chopped cucumber
- Carrot ribbons
- Jalapeño slices
- Sliced green onions
- Radish slices
- Shredded purple cabbage
- Sesame seeds (toasted or black)
- Lime wedges, for serving
- Soy sauce, for serving (optional)
- Sriracha, for serving (optional)
Instructions
Cooking the rice:
- Place the rice and the water in a pot, with butter, and bring to a boil.
- Cover with tight fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes.
- Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
- While the rice is cooking, in a small bowl combine the rice vinegar, salt, and lime juice.
- Once the rice is ready, pour the seasoned vinegar over the rice, and lightly combine.
Tuna bowls:
- In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds.
- Using a sharp knife, cut the tuna into 1/4" thick cubes, and drizzle the marinade over the tuna. Stir well.
- Place 1 cup of cooked rice into bowls, add tuna, and toppings of your choice. Garnish with sesame seeds and greens.
- Serve with soy sauce and Sriracha on the side.
Notes
- For the best results, enjoy this spicy tuna poke within 24 hours of purchasing the fish. You can make things easier by prepping the marinade, sushi vinegar, and toppings in advance—just assemble right before serving.
- Always use sushi-grade tuna from a trusted source, and keep it chilled until ready to eat.
- Reminder: Consuming raw or undercooked seafood may increase the risk of foodborne illness, especially for pregnant women, young children, and those with weakened immune systems.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Raemi Vermiglio
I love poke bowls and making them at home is so affordable and fun!