Spicy Tuna Poke Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim away any sinew and cut into 1/2-inch cubes. Place the cubed tuna into a medium mixing bowl.

Make marinade

In a small bowl combine 3 tbsp tamari (or soy sauce), 1 tsp sesame oil, 1 tbsp sriracha, 2 tbsp mayonnaise, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Whisk until smooth and emulsified.

Season and toss

Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp toasted sesame seeds, and 2 tbsp thinly sliced green onions to the marinade. Pour the marinade over the cubed tuna and gently fold with a spatula until evenly coated. Taste and adjust heat or salt (add more sriracha or tamari if desired).

Cover the bowl and refrigerate for 10–20 minutes to let flavors meld. Do not marinate more than 30 minutes for best texture and food safety with raw fish.

While tuna rests, prepare the vegetables and fruit: seed and dice cucumber to small (about 1/2-inch) pieces, dice avocado, thinly slice or matchstick the radish, and very thinly slice the red onion. Toss cucumber and radish lightly with a pinch of salt to draw out excess moisture, then pat dry so they don't water down the poke.

If you prefer, toss the avocado with a squeeze of lime to prevent browning just before assembling.

If using sushi rice as a base, make sure it is cooked, still slightly warm, and optionally seasoned with 1 tsp rice vinegar folded in. Divide 2 cups cooked rice among 2–3 bowls (serving suggestion below).

Fluff the rice in each bowl, then place a layer or small mound of the marinated tuna onto the rice. Arrange cucumber, avocado, radish, and a few red onion slices around the tuna for color and texture contrast.

Garnish with torn nori sheets or nori strips, a sprinkle of furikake or additional toasted sesame seeds, and microgreens or cilantro if using. Add pickled ginger on the side and serve with lime wedges for squeezing over the top.

Serve immediately. Leftovers: store tuna and other components separately in airtight containers in the refrigerator and consume within 24 hours for safety and best texture.