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This spicy tuna poke bowl is a healthy and customizable meal made with marinated sashimi-grade tuna, cucumber, avocado, mango, and spicy mayo. Fresh, flavorful, and easy to make at home!
Sushi lover unite! This Spicy Tuna Poke Bowl is my go to recipe when I’m craving sushi at home! It’s such an easy weeknight meal and comes together in no time at all. There is so much to love about these poke bowls!
- Quick and Easy: These bowls come together in under 30 minutes, making them perfect for busy weeknights when you want something fresh and flavorful without spending a lot of time in the kitchen.
- Healthy and Fresh: Packed with lean protein, healthy fats, and colorful fruits and veggies, these bowls are a nourishing option that doesn’t skimp on flavor.
- Easily Customizable: Tailor each bowl to your taste! Adjust the spice level by adding more or less sriracha in the tuna marinade and spicy mayo. Switch up the toppings with whatever you love—edamame, radishes, seaweed salad, or pickled ginger all make great additions.
Spicy Tuna Poke
The spicy tuna poke is incredibly easy to prepare. All you will need is sushi grade tuna and a few marinade ingredients you probably already have on hand!
Sushi Grade Tuna: Sushi-grade tuna refers to tuna that is safe to eat raw and has been handled and frozen in a way that meets food safety standards for raw consumption. You can usually find sushi-grade tuna at specialty grocery stores, fish markets, or Asian markets. Just be sure it’s clearly labeled sushi-grade or sashimi-grade.
No sushi-grade tuna? No problem! These bowls are super flexible and still delicious with:
- Raw or cooked salmon – Another great option for raw fish lovers. Be sure to choose sushi-grade if eating raw.
- Cooked shrimp – A quick, easy protein that pairs perfectly with the spicy mayo and fresh toppings.
- Tofu or tempeh – For a plant-based version, marinated tofu or pan-seared tempeh works beautifully.
Spicy Marinade: Sriracha, coconut aminos and rice vinegar. A simple mixture of spicy and savory.
Poke Toppings
- Cooked white rice: A classic base for poke bowls, but feel free to swap it out with brown rice, quinoa, or even a bed of leafy greens.. Use whatever fits your taste or dietary preferences!
- Mango: Adds a sweet, juicy contrast to the spicy tuna. You can leave it out or substitute with pineapple or pickled radish for a different twist.
- Avocado: Brings creaminess and healthy fats to the bowl.
- Cucumbers: Add a refreshing crunch. Persian or English cucumbers work best for their thin skin and mild flavor. Feel free to quick-pickle them for an extra flavor boost!
- Spicy mayo: A mixture of sriracha, mayo, lime juice and garlic. Perfectly creamy and spicy and a perfect addition to drizzle over your poke bowl!
Assembling the Spicy Tuna Poke Bowl
Build your bowl by starting with a layer of cooked white rice. Top with the spicy marinated tuna, avocado, mango, and cucumbers. Finish with a generous drizzle of spicy mayo. Serve immediately and enjoy this fresh, flavorful, and healthy poke bowl!
Recipe and Storage Tips
- Marinating the Tuna: For the best flavor, marinate the tuna for at least 10–15 minutes.
- Storage Tips: Store each component separately to keep everything fresh. The tuna should be refrigerated and consumed within 24 hours. Keep the rice, toppings, and tuna in separate airtight containers.
- Spicy Mayo: The spicy mayo can be made ahead and stored in the fridge for up to 3–4 days. Just give it a good stir before using again!
Tools Used For This Recipe
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More Weeknight Bowl Recipes
- The Best Gochujang Chicken Rice Bowl
- Vietnamese Inspired Beef Noodle Bowl
- Easy Orange Chicken
- Sticky Sweet Chili Chicken
Spicy Tuna Poke Bowl
Equipment
Ingredients
Spicy Tuna Poke
- ½ lb sushi grade tuna cut into ½ inch cubes
- 2 tbsp coconut aminos or soy sauce
- 2-3 tbsp sriracha
- 1 tsp rice vinegar
Poke Bowl Toppings
- cooked white rice
- avocado sliced
- mango diced
- cucumbers thinly sliced
- sesame seeds optional
Spicy Mayo Sauce
- ½ cup mayo
- ⅓ cup sriracha
- juice of ½ lime
- 1 garlic clove grated
Instructions
Spicy Tuna Poke Bowl
- Cut the tuna into ½ inch cubes. In a mixing bowl, combine the cubed tuna with coconut aminos, sriracha, and rice vinegar. Stir well to ensure the tuna is evenly coated in the marinade. Let it sit for 10–15 minutes while you prep the rest of your bowl ingredients.
- Prepare the poke bowl toppings. In a small bowl, whisk together the mayo, sriracha, lime juice, and garlic until smooth to make the spicy mayo. Slice the avocado and cucumbers, and dice the mango into bite-sized pieces. Set aside for assembly.
- Assemble your poke bowl. Start with a base of cooked white rice, then layer on the marinated spicy tuna, sliced avocado, cucumbers, and diced mango. Drizzle with the spicy mayo and serve immediately. Enjoy!
Notes
- Marinating the Tuna: For the best flavor, marinate the tuna for at least 10–15 minutes.
- Storage Tips: Store each component separately to keep everything fresh. The tuna should be refrigerated and consumed within 24 hours. Keep the rice, toppings, and tuna in separate airtight containers.
- Spicy Mayo: The spicy mayo can be made ahead and stored in the fridge for up to 3–4 days. Just give it a good stir before using again!
