Spicy Tuna Poke Bowl (Print Version)
Hawaiian poke bowl with marinated spicy tuna, mango, avocado, and crisp vegetables over sushi rice.
# What You'll Need:
→ Tuna & Marinade
01 - 14 oz sushi-grade ahi tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha
05 - 1 tbsp mayonnaise (Japanese Kewpie preferred)
06 - 1 tsp rice vinegar
07 - 1 tsp honey
08 - 1 spring onion, finely sliced
09 - 1 tsp toasted sesame seeds
→ Rice
10 - 1.25 cups sushi rice
11 - 1.4 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 0.5 tsp salt
→ Toppings
15 - 1 ripe mango, diced
16 - 1 avocado, sliced
17 - 1 small cucumber, thinly sliced
18 - 1 medium carrot, julienned
19 - 1 sheet nori, cut into thin strips
20 - 2 tbsp pickled ginger (optional)
21 - 1 tbsp black sesame seeds
22 - 2 tbsp chopped fresh coriander (optional)
→ Garnish
23 - Extra sriracha
24 - Lime wedges
# Directions:
01 - Rinse the sushi rice in cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt. Gently fold this seasoning into the cooked rice and let it cool to room temperature.
03 - In a medium bowl, whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sliced spring onion, and toasted sesame seeds to create the marinade.
04 - Add diced tuna to the marinade, toss to coat, and refrigerate for 10–15 minutes.
05 - Dice mango, slice avocado and cucumber, julienne carrot, and cut nori into strips.
06 - Divide seasoned sushi rice among 4 bowls. Arrange spicy tuna, mango, avocado, cucumber, carrot, and nori strips on top.
07 - Sprinkle with black sesame seeds, add pickled ginger and coriander if desired, and drizzle with extra sriracha. Serve with lime wedges.
# Expert Tips:
01 -
- The way cool rice tames the spicy tuna while mango bursts through with brightness
- Assembly is flexible so everyone can build their perfect bite
- Restaurant quality results without any special techniques beyond good knife work
02 -
- Sushi-grade fish must stay cold. Work quickly and keep the tuna refrigerated until the last possible moment.
- Warm rice makes poke taste sad. Let your seasoned rice cool completely before assembling.
03 -
- Buy fish the same day you plan to serve it for the best quality and safety
- Use a sharp knife to cut tuna against the grain for the most tender pieces