Spicy Tuna Poke Bowl
Sushi-grade ahi tuna is cubed and tossed in a spicy sesame-soy dressing, then piled over seasoned rice with crisp vegetables and creamy avocado. A refreshing, no-cook seafood dinner ready in minutes.
Ingredients
- 12 ounces sushi-grade ahi tuna, cut into 1/2-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha, plus more to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 2 cups cooked and cooled sushi rice
- 1 avocado, sliced
- 1/2 english cucumber, thinly sliced
- 1/2 cup shredded carrot
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into thin strips
- 1 tablespoon pickled ginger, for serving
Instructions
- Use very fresh, sushi-grade tuna purchased from a reputable fishmonger, and keep it well chilled until you are ready to prepare the dish.
- Cut the tuna into even 1/2-inch cubes using a sharp knife, wiping the blade clean between cuts for the cleanest edges.
- In a medium bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon mayonnaise, 1 teaspoon sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon grated ginger until smooth.
- Add the cubed tuna to the bowl and gently fold to coat every piece in the dressing; refrigerate for 10 to 15 minutes to let the flavors meld, but no longer, so the tuna stays fresh and firm.
- Divide the cooled sushi rice between two bowls, spreading it in an even layer.
- Arrange the marinated tuna over the rice on one side of each bowl.
- Fan the sliced avocado alongside the tuna, then add the sliced cucumber and shredded carrot in their own sections around the bowl.
- Sprinkle each bowl with sliced scallions, toasted sesame seeds, and nori strips.
- Serve immediately with pickled ginger and extra sriracha on the side for anyone who wants more heat.
Why You'll Love This
- A cool, fresh, no-cook dinner ready in about 25 minutes
- Bold spicy-savory dressing coats every cube of tuna
- Fully customizable with whatever crisp vegetables you have on hand
Only use tuna labeled sushi-grade or sashimi-grade from a trusted fishmonger, since this dish is served raw and quality and freshness matter enormously.
Do not marinate the tuna longer than about 15 minutes; the acid and salt in the dressing will start to firm up and 'cook' the surface of the fish the longer it sits, dulling its fresh texture.
Nutrition
| Calories | 520 |
| Protein | 36 g |
| Fat | 22 g |
| Carbs | 44 g |
| Fiber | 6 g |
| Sodium | 900 mg |
Estimated per serving
