Spicy Tuna Poke Bowls

5 (1 rating)

Spicy Tuna Poke Bowls

Missing your favorite sushi spot? This easy Spicy Tuna Poke Bowl has all the flavor of a spicy tuna roll—no rolling required! It’s fresh, protein-packed, and perfect for customizing with your favorite toppings. A simple, feel-good meal you can make at home in no time.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Hawaiian

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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