Spicy Tuna Poke Bowls with Avocado
Spicy Tuna Poke Bowls with Avocado are a vibrant, refreshing, and deeply satisfying dish inspired by classic Hawaiian poke.
Ingredients
- For the Spicy Tuna
- 8 ounces sushi-grade tuna, diced into small cubes
- 2 tablespoons mayonnaise (Japanese mayo preferred)
- 1 to 2 teaspoons sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 green onion, finely sliced
- 1 teaspoon sesame seeds
- For the Bowl Base
- 2 cups cooked sushi rice, jasmine rice, or brown rice
- 1 ripe avocado, sliced or cubed
- ½ cup cucumber, diced
- ½ cup shredded carrots
- ¼ cup edamame (optional)
- ¼ cup seaweed salad (optional)
- 1 sheet nori, cut into thin strips (optional garnish)
- Extra sesame seeds for topping
- Extra sliced green onions
Instructions
- Step 1: Prepare the Rice : Cook sushi rice or jasmine rice according to package instructions. Fluff with a fork and allow it to cool slightly to warm room temperature. If you prefer, season lightly with rice vinegar and a pinch of salt for sushi-style rice.
- Step 2: Prepare the Spicy Tuna : Dice the sushi-grade tuna into small, uniform cubes. In a bowl, combine mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar. Mix until smooth. Add the diced tuna, sliced green onion, and sesame seeds. Gently fold until well coated. Refrigerate while prepping other ingredients.
- Step 3: Prepare the Toppings : Dice the cucumber. Slice or cube the avocado. Prepare carrots, edamame, or seaweed if using. Cut nori into thin strips with scissors.
- Step 4: Assemble the Poke Bowls : Add a base of warm or room-temperature rice to each bowl. Arrange the vegetables around the rice. Spoon the spicy tuna mixture onto the center of each bowl. Add avocado last to preserve its texture and color. Sprinkle sesame seeds and green onions on top.
- Step 5: Serve : Serve immediately to maintain freshness and texture. Offer extra soy sauce, sriracha, or spicy mayo on the side.