Spicy Tuna Poke Bowl (Printable)

A vibrant bowl with marinated tuna, fresh vegetables, and creamy sriracha mayo for a perfect balance of flavors.

# What You'll Need:

→ Tuna

01 - 14 oz sushi-grade tuna, diced into 0.4 inch cubes

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp sriracha
07 - 1 tbsp finely chopped green onion
08 - 1 tsp toasted sesame seeds

→ Sriracha Mayo

09 - 4 tbsp Japanese Kewpie mayonnaise
10 - 1 to 2 tbsp sriracha, adjust to taste
11 - 1 tsp lime juice

→ Base & Toppings

12 - 4 cups cooked sushi rice, cooled to room temperature
13 - 1 medium avocado, sliced
14 - 1 small cucumber, thinly sliced
15 - 1 medium carrot, julienned
16 - 1 cup cooked and shelled edamame
17 - 2 sheets nori, cut into thin strips
18 - 2 tbsp pickled ginger
19 - 1 tbsp toasted sesame seeds
20 - 2 green onions, thinly sliced

# How-To Steps:

01 - Combine soy sauce, sesame oil, rice vinegar, honey, sriracha, green onion, and sesame seeds in a bowl. Add diced tuna and toss gently to coat. Refrigerate for 10 to 15 minutes.
02 - Whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha quantity to preferred spice level.
03 - Divide cooled sushi rice evenly among four serving bowls.
04 - Top each bowl with marinated tuna, sliced avocado, cucumber, julienned carrot, edamame, and pickled ginger arranged attractively.
05 - Spoon sriracha mayo over each bowl for a creamy, spicy finish.
06 - Sprinkle nori strips, toasted sesame seeds, and sliced green onions on top. Serve immediately to maintain texture and freshness.

# Expert Advice:

01 -
  • Ready in 25 minutes with zero actual cooking, perfect for when you want restaurant-quality food without the stress.
  • The sriracha mayo is addictively creamy and spicy, hitting that sweet spot between heat and richness that keeps you coming back for another bite.
  • It's naturally pescatarian and dairy-free if you stick with the Kewpie mayo, making it inclusive without feeling like a compromise.
02 -
  • Temperature matters more than you'd think: warm rice against cold toppings creates a texture contrast that makes the bowl feel luxurious, but if your rice is still hot, it'll turn everything into mush.
  • Don't over-marinate the tuna in soy or it becomes rubbery; 15 minutes is the sweet spot where it absorbs flavor without degrading.
  • The mayo is what transforms this from a salad into something craveable, so don't skimp on the Kewpie—regular mayo simply doesn't have the same silky quality.
03 -
  • Prepare all your components before you plate; once you start assembling, you want to move quickly so the rice stays warm and the vegetables don't start wilting.
  • If your avocado is rock-hard, slice it anyway and let it sit for 5 minutes before assembling—the slight warmth from the room will soften it just enough without making it mushy.
  • Make extra sriracha mayo if you're serving guests; people always want more, and it's better to have it on hand than to scramble mid-meal.

Go Back