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.



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


  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.


Cooking Tip: To make these appetizer size, use small ramekins to build 10-12 mini poke bowls.


Keywords: raw, sushi, best, fresh, homemade, quick, easy, simple, healthy