Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!
My poke bowl obsession runs as deep as my sushi obsession and I am not alone! In the past year or two, New York has exploded with poke bowl restaurants from the NYC to the end of Long Island. But the great news, it’s just as easy to make from scratch! More recipes like this spicy tuna poke
My friend went tuna fishing and gave me fresh tuna (lucky me!), which inspired these spicy poke bowls! They are so easy to make, all you need is some fresh sushi grade tuna or salmon, rice and add your favorite toppings. I had them for dinner which I shared on my instagram story and had so many questions I figure I would share the recipe.
Is the rice in a poke bowl hot or cold?
Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice or black rice. The contrast of warm and cold make it a delight.
How To Buy Sushi Grade Fish
Find a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.
Ask questions. Always talk to the vendors before buying the fish to make sure it’s safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.
Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.
How long does a poke bowl stay fresh?
It’s best to eat raw fresh poke the day you make it, but it will keep in the fridge up to two days.
I was surprised how many questions I had about the spicy mayo. It’s so simple, just mayo and sriracha. Make it as spicy or mild as you wish. You can use full fat mayo or light mayo, I use what I have on hand. I usually make a larger amount which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.
Spicy Mayo for making poke bowls.
For the tuna
1/2 pound sushi grade tuna, cut into 1/2-inch cubes
1/4 cup sliced scallions
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon sriracha
For the spicy mayo
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
For The Bowl
1 cup cooked short grain brown rice or sushi white rice
1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
1/2 medium Hass avocado, (3 ounces) sliced
2 scallions, sliced for garnish
1 teaspoon black sesame seeds
Reduced sodium soy or gluten-free tamari, for serving (optional)
sriracha, for serving (optional)
In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.