Spicy Tuna Poke Bowl Recipe

Rinse and Cook Rice

Rinse 1 cup short-grain sushi rice under cold running water until the water runs almost clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season Sushi Rice

While rice rests, warm 2 tablespoons rice wine vinegar, 1 teaspoon sugar, and 1 teaspoon salt in a small bowl or microwave just until the sugar dissolves. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to coat evenly without smashing the grains. Spread rice to cool slightly to room temperature (fan or stir gently to speed cooling). Keep covered to prevent drying.

Prepare Tuna

Pat 14 oz sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut into uniform 1/2-inch dice. Place diced tuna in a medium bowl.

Make Spicy Marinade

In a small bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon sriracha, 2 tablespoons mayonnaise, 1 teaspoon rice vinegar, and 1 teaspoon honey until smooth and emulsified. Taste and add up to 1 teaspoon gochugaru or crushed red pepper for extra heat if desired.

Combine Tuna and Marinade

Pour the spicy marinade over the diced tuna. Add 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds. Gently toss to coat evenly. Cover and refrigerate for at least 10 minutes (up to 30 minutes) to let flavors meld. Do not marinate longer than 30 minutes to preserve texture.

Prepare the vegetables and toppings while rice cooks and tuna marinates. Thinly slice 1 cucumber into half-moons (about 1 cup). Shred 1 cup carrot. Slice 1 avocado just before assembly to prevent browning; toss slices with a squeeze of lime if using. Cook and cool 1 cup shelled edamame if not already cooked. Portion 2 tablespoons pickled ginger, 2 teaspoons nori strips or furikake, and set aside garnishes (1 tablespoon scallions, 1 teaspoon toasted sesame seeds). If using masago/tobiko or crispy shallots, have them ready.

Divide seasoned sushi rice evenly between 2 bowls (about 1/2 cup cooked rice per bowl if making light bowls; this recipe yields roughly 2 full bowls depending on portion).

Top each rice portion with half the marinated tuna, arranging it in the center or slightly off-center. Neatly arrange cucumber half-moons, shredded carrot, edamame, and avocado slices around the tuna.

Finish each bowl with 1 tablespoon pickled ginger, a sprinkle of nori or furikake, remaining sliced scallions, and extra toasted sesame seeds. Add 1 tablespoon masago/tobiko or a pinch of crispy shallots if using. Serve immediately with lime wedges on the side for squeezing over the bowl.

Notes: Keep raw tuna chilled until just before serving. Consume promptly. Adjust sriracha/mayo levels to taste for spice and creaminess.