This colorful and delicious recipe for spicy tuna poke bowls is a great choice!
White fluffy rice is served with marinated spicy tuna poke and fresh vegetables. Then, it’s drizzled with spicy mayo.
This is the best poke bowl you will ever eat!
How to make spicy tuna poke bowls
featured ingredients
- Fresh Ahi Tuna is sliced and tossed with a marinade made of soy sauce brown sugar, rice vinegar, sesame seed oil, fish sauce, and fresh ginger and garlic (51% yes to all those ingredients – they’re absolutely amazing and should be used every time you cook with them).
- A wide variety of fresh vegetables such as radishes and shredded carrots, red or Napa-style cabbages, green onions, and radishes for that fresh.
- A variety of fresh fruits such as mango and avocado are used to give the party a creamy and incredible mouthfeel.
- For a little more texture, flavor, and beauty, add a few toasted sesame seeds.
- Spicy mayo because it’s my desire to cover everything and anything. It’s a must.
Learn More: Poke Mixed Bowls
Step-by-Step Instructions
- Mix together the soy sauce and brown sugar in a medium bowl. Add the sesame oil, rice wine vinegar, sesame oils, fish sauce, ginger, garlic, and sesame oil until well combined. Stir in cubes of fresh ahi tuna. Cover the bowl and let cool in the refrigerator for at least an hour.
- Combine chopped vegetables with rice wine vinegar in a medium-sized bowl. Toss to combine. Cover the bowl and let it rest for at least an hour. This is an optional step, but it adds tons of flavor.
- To assemble the bowls, spoon rice into four bowls. Divide pickled vegetables, mangos, avocados, and marinated tuna between the bowls. Add green onions and sesame seed. If desired, serve with spicy mayo
Other proteins that you can use in poke bowls
You don’t need to stick to Ahi tuna when making poke bowls. You can mix and match these other sushi-grade proteins.
- Yellowtail
- Salmon
- Shrimp
- Scallops
- Octopus
To learn more about safe seafood and fish sourcing, check out.
nutrition considerations
- Use gluten-free tamari in place of soy sauce to make these gluten-free. Make sure that all packaged ingredients, such as fish sauce, are gluten-free.
- These recipes can be made dairy-free by using
- These recipes are nut-free. All ingredients must be nut-free
- These recipes are egg-free.
spicy tuna poke bowls
Fluffy white rice is served with spicy tuna poke marinated and mixed with sweet mango and fresh vegetables.
- Author: Julie Andrews
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 Bowls 1x
- Category: Dinner, Lunch
- Method: No-Cook
- Cuisine: Hawaiian
ingredients
Tuna & Marinade:
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons Brown Sugar
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon toasted sesame oil
- Splash fish sauce
- 1-inch fresh ginger, grated
- 3 cloves garlic, grated
- 1-pound fresh ahi tuna (sushi-grade), cubed
Poke Bowls
- 2 cups chopped vegetables (shredded carrots and shelled Edamame), red or Napa cabbage, and sliced radishes
- 3–4 tablespoons rice wine vinegar
- 2 cups prepared sushi or Jasmine Rice
- 1/2 –1 cup diced mango
- 1–2 ripe avocados, sliced
- 3 green onions, sliced
- 2–3 tablespoons toasted sesame seeds
- For serving, make spicy mayo with 1/4 cup mayo and 1-2 tablespoons Sriracha
Notes
Tip for Cooking: To make these appetizers, you can use small ramekins to create 10-12 mini poke bowls.
nutrition
- Serving Size: 1 bowl
- Calories: 455
- Sugar: 12 g
- Sodium: 696 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 57 mg
