Spicy Tuna Poke Bowl
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!
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!
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