If you have been missing your favorite sushi spot, here’s a no-fuss recipe to get your fix at home. These Spicy Tuna Poke Bowls have all the flavor of your favorite roll without any of the hassle! Loaded with lean protein, veggies, and Lundberg organic brown rice, this is a bowlful of goodness that you can feel great about feeding your family.

overhead shot of two bowls filled with spicy tuna poke and all the fixings

If you absolutely adore sushi like I do but just can’t seem to achieve the tight and tidy rolls at home, this is the recipe for you. Fresh, sushi grade tuna is tossed in a bright and spicy mayo-free dressing then served over a heaping serving of Short Grain Brown Rice prepared sushi-style and topped with all the veggies your heart desires.

What’s Poke?

Poke (pronounced POH-kay, like “okay”) is a traditional Hawaiian dish that is made from cubes of marinated fish, meat, or veggies. In fact, the word poke simply means “chunk.” That said, nowadays poke most often refers to raw cubes of tuna that is marinated in a sesame-soy based mixture.

overhead shot of spicy tuna poke mix in a bowl next to a bowl of cooked brown rice

Poke bowls, then, are like the pescatarian version of Buddha Bowls. Start with a base of grains (in this case, brown rice is used as a healthier substitute for traditional sushi rice), load on the marinated fish and top with all the fresh toppings you can think of.

Why I Love This Recipe

Poke reminds me of all the fresh flavors of ceviche. Ceviche is “cooked” by marinating in tangy citrus. In my poke marinade recipe, I add a touch of fresh lime juice for that familiar ceviche flavor.

Fresh, healthy and super satisfying, this spicy tuna poke bowl is just about everything I could want from a meal. It is hearty enough to satiate even the fiercest kind of hunger, but doesn’t leave you with the dreaded “full” feeling. This poke bowl is clean eating at its finest.

wooden cutting board with avocado, mango, green onion, cucumber, jalapeño and cabbage for poke bowls

Since swimsuit season is fast approaching, I’m leaning more into lighter meals that pack a nutritional punch. While poke is already pretty healthy, I decided to amp up the nourishment by reaching for Lundberg Organic Short Grain Brown Rice.

Lundberg Family Farms rice is easy to prepare, versatile, and a healthy complement to any meal. They have been growing organic, non-GMO, and high-quality grains for nearly a century.

These poke bowls are loaded with some of my favorite toppings – mango, radishes, carrots, cucumbers, green onions, and avocado. Feel free to customize with your favorite toppings.

bag of lundberg brown short grain rice with a measuring cup of dried rice next to a bowl of cooked rice

With a subtly nutty flavor and grains that cling to each other when cooked, this is the perfect rice for making a sushi-style bowl. The fact that brown rice is packed with whole grain goodness makes this poke bowl wholesome enough for just about any diet.

I also love how customizable this meal is. Set out your toppings and let your family make their own poke bowl. Also, feel free to swap the tuna for another sushi grade fish like salmon or halibut. Add or subtract any fruits or veggies that make you happy. Make your marinade more or less spicy. The number of ways to tailor this meal to your needs are almost endless!

Finally, aside from the simple step of making rice on the stovetop, this is an almost no-cook meal. As the weather gets warmer, I’m looking for all the ways to get dinner on the table without turning on the oven. This spicy tuna poke bowl fits the bill!

How to Make Poke Bowls

This recipe is so simple! The rice will take the longest, so let’s get that going first.

Make Sushi Rice

Place the brown rice and the water in a pot, with butter, and bring to a boil. Cover with a 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 before fluffing with a fork.

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.

hand pouring sushi rice seasoning mix over cooked brown rice

Make Spicy Tuna

In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds. 

hand pouring sesame seeds into a jar with other tuna poke marinade ingredients

Using a sharp knife, cut the tuna into 1/4″ thick cubes.

hunk of raw tuna on a piece of parchment next to cubes of tuna on a slate plate

Drizzle the marinade over the tuna. Stir well.

ingredients laid out to make spicy tuna poke

TIP: For best results, fresh fish should be eaten within a day of purchase. If you’d like to get a jump on dinner in the morning, I recommend prepping your fish marinade, sushi rice vinegar and vegetable toppings.

hand pouring jar of sushi marinade over tuna chunks to make spicy poke

Assemble and Serve

Place 1 cup of cooked rice into bowls, add tuna, and toppings of your choice. Garnish with sesame seeds and greens.

hand measuring brown rice into a black bowl

Serve with soy sauce and Sriracha on the side. Enjoy!

black bowl of spicy tuna poke with fresh veggies and brown sushi rice

Frequently Asked Questions

How do I buy sushi grade tuna?

“Sushi grade” or “sashimi grade” are not terms that are regulated by the FDA or USDA. As such, I recommend purchasing any fish that you intend to eat raw from a reputable fishmonger. For more information on raw fish, check out this very informative article.

Are these poke bowls healthy?

While I always suggest that you discuss nutritional goals with your healthcare provider or a registered dietician or nutritionist, the short answer is YES! Brown rice is an excellent source of whole grains and fiber. Tuna is a lean protein that is high in omega-3s, and all the veggies you add into the mix bring their own nutrients to the party!
In addition, I’ve made this tuna poke recipe without any mayonnaise, significantly cutting back on saturated fats. While you should enjoy tuna in moderation due to mercury in sport fish, this spicy tuna poke bowl is definitely on my monthly rotation of healthy meals to serve the family.

How long does a poke bowl stay fresh?

For food safety and quality, I recommend eating the tuna poke within 24 hours of the fish being purchased. That said, you can make life a little easier by prepping your vegetables, tuna marinade and sushi rice vinegar ahead of time.

Need more healthy dishes?

Check out these other fresh and delicious recipes:

If you made this yummy recipe for Spicy Tuna Poke Bowls, please rate and review it below so I know how it turned out for you. You can also tag me in your Instagram posts when you show off your gorgeous creations.

Spicy Tuna Poke Bowls

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If you have been missing your favorite sushi spot, here’s a no-fuss recipe to get your fix at home. These Spicy Tuna Poke Bowls have all the flavor of your favorite roll without any of the hassle! Loaded with lean protein, veggies, and organic brown rice, this is a bowlful of goodness that you can feel great about feeding your family.
Print Pin Rate
Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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 Lundberg Organic 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

  • “Sushi grade” or “sashimi grade” are not terms that are regulated by the FDA or USDA. As such, I recommend purchasing any fish that you intend to eat raw from a reputable fishmonger. For more information on raw fish, check out this very informative article.
  • For food safety and quality, I recommend eating the tuna poke within 24 hours of the fish being purchased. That said, you can make life a little easier by prepping your vegetables, tuna marinade and sushi rice vinegar ahead of time.
Please note that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Pregnant women, young children and anyone with a weakened immune system should take particular note of this risk.
Calories: 408kcal, Carbohydrates: 40g, Protein: 33g, Fat: 12g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 1375mg, Potassium: 510mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2609IU, Vitamin C: 4mg, Calcium: 79mg, Iron: 3mg
Author: Yvette Marquez
Course: Dinner
Cuisine: Hawaiian

Photography by Raemi Vermiglio

This post is in partnership with Lundberg Farms. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.