Spicy Tuna Poke Bowls

Enjoy this delicious and colorful recipe for spicy tuna poke bowls!

Fluffy white rice is topped with marinated spicy tuna poke and mixed with fresh, crisp vegetables and sweet mango, drizzled with spicy mayo.

It’s the best poke bowl you’ll ever eat!

How to make spicy tuna poke bowls

Featured Ingredients

• Fresh Ahi tuna, cubed and tossed in a marinade of soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce and fresh ginger and garlic.
• Handfuls of fresh veggies like shelled edamame, shredded carrots, radishes, red or Napa cabbage, green onion for that freshy fresh.
• Handfuls of fresh fruit like mango and avocado, which gives a creaminess and amazing mouth-feel to the party.
• A smattering of toasted sesame seeds for a little more texture, flavor and beauty.
• Spicy mayo because I want to smother it anything and everything.  I can’t help it.

Step-by-Step Instructions

1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined.
2. Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour.
3. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine.
4. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)
5. To assemble bowls:
   1. Spoon rice into four bowls.
   2. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls.
   3. Sprinkle with green onions and sesame seeds.
   4. Serve with spicy mayo, if desired.

Other proteins you can use in poke bowls

Add some variety with your poke bowls, you don’t have to stick with just Ahi tuna.

Mix and match these other (sushi-grade) proteins:

• Yellowtail
• Salmon
• Shrimp
• Scallops
• Octopus

Check out this article to learn more about sourcing safe fish and seafood.

Nutrition Considerations

• To make these gluten free: Use gluten free tamari instead of soy sauce. Be sure all packaged ingredients (such as the fish sauce) are gluten free.
• To make these dairy free: This recipe does not contain dairy.
• To make these nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
• To make these egg free: This recipe does not contain eggs.

Love bowls? Try these recipes:

• Curry Chicken Meatball Bowls
• Sesame Ginger Beef Udon Bowls
• Greek Chicken Bowls
• Mediterranean Grain Bowls with Salmon
• Cuban Pork Rice Bowls

Spicy Tuna Poke Bowls

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Fluffy white rice is topped with marinated spicy tuna poke and mixed with fresh, crisp vegetables and sweet mango, drizzled with spicy mayo.

• Author: Julie Andrews
• Prep Time: 15
• Total Time: 15 minutes
• Yield: 4 Bowls 1x
• Category: Dinner, Lunch
• Method: No-Cook
• Cuisine: Hawaiian

Ingredients

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Tuna & Marinade:

• 2 tablespoons low sodium soy sauce or tamari
• 2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar
• ½ tablespoon toasted sesame oil
• Splash fish sauce
• 1-inch piece fresh ginger, grated
• 3 cloves garlic, grated
• 1-pound fresh ahi tuna (sushi grade), cubed

Poke Bowls:

• 2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
• 3–4 tablespoons rice wine vinegar
• 2 cups cooked sushi or Jasmine rice
• ½–1 cup diced mango
• 1–2 ripe avocados, sliced
• 3 green onions, sliced
• 2–3 tablespoons toasted sesame seeds
• Spicy mayo (¼ cup mayo + 1-2 tablespoons Sriracha), for serving

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Instructions

1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined. Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour.
2. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)
3. To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.

Notes

Cooking Tip: To make these appetizer size, use small ramekins to build 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