Description
A Spicy Tuna Poke Bowl is a fresh, vibrant dish originating from Hawaii. It features raw tuna marinated in a spicy, flavorful sauce made with ingredients like soy sauce, sesame oil, sriracha, and rice vinegar. The marinated tuna is served over a bed of rice, typically sushi rice or brown rice, and topped with a variety of colorful garnishes such as avocado, cucumber, seaweed, edamame, and pickled ginger. The spicy tuna adds a bold, umami-packed flavor, while the rice and toppings offer refreshing contrast. It’s a healthy, customizable meal that balances spicy, savory, and fresh elements in every bite.
Ingredients
Scale
For the Spicy Tuna:
- 1/2 pound sushi-grade tuna: Fresh, high-quality tuna is key for making a great poke bowl. Be sure to ask for sushi-grade tuna from your fishmonger or market.
- 2 tablespoons soy sauce: A salty, umami-rich base for the tuna marinade.
- 1 tablespoon sesame oil: Adds a nutty richness to the tuna mixture.
- 1 tablespoon sriracha: For that spicy kick that brings heat and flavor to the tuna.
- 1 teaspoon honey or agave: A touch of sweetness balances the spiciness and enhances the flavor of the tuna.
- 1 teaspoon rice vinegar: Adds tang and acidity to balance the richness of the fish.
- 1/2 teaspoon freshly grated ginger: For a hint of zing and warmth that pairs perfectly with the tuna.
For the Bowl:
- 2 cups cooked sushi rice or jasmine rice: The base of the poke bowl, offering a mild, slightly sticky texture. You can also use brown rice for a more hearty option.
- 1 small cucumber, thinly sliced: Adds a refreshing crunch and a cool contrast to the spicy tuna.
- 1/2 avocado, sliced: Creamy, rich, and a perfect complement to the bold flavors of the tuna.
- 1/4 cup shredded carrots: For color, sweetness, and an extra layer of crunch.
- 1/4 cup edamame (optional): Adds additional protein and a nutty flavor.
- 1 small radish, thinly sliced (optional): Adds a peppery bite and a pop of color.
- 1 tablespoon sesame seeds: A crunchy, nutty topping that adds texture and flavor to the bowl.
- 1 tablespoon chopped scallions: Adds a mild, onion-like flavor and freshness.
- 1 teaspoon nori flakes or furikake (optional): For an added umami flavor and a touch of Japanese seasoning.
For the Drizzle:
- 2 tablespoons soy sauce: For a savory, salty finish.
- 1 tablespoon mayonnaise (optional): For a creamy texture, often used in spicy tuna bowls.
- 1 teaspoon sriracha: Adds extra heat and flavor.
- 1 teaspoon rice vinegar: For balance and tanginess.
Instructions
Step 1: Prepare the Sushi Rice
- Cook the Rice: Start by cooking your sushi rice or jasmine rice according to the package instructions. If using sushi rice, rinse it thoroughly in cold water until the water runs clear, then cook it in a rice cooker or stovetop.
- Season the Rice: Once the rice is cooked, let it cool slightly. If you’re using sushi rice, you can mix in a small amount of rice vinegar (about 1-2 tablespoons) and a pinch of sugar to season the rice, giving it a slightly tangy and sweet flavor.
- Set Aside: Set the rice aside to cool to room temperature while you prepare the tuna and other ingredients.
Step 2: Marinate the Tuna
- Prepare the Tuna: Using a sharp knife, cut the sushi-grade tuna into small cubes (about 1/2-inch). Ensure that your knife is sharp to make clean cuts without tearing the fish.
- Make the Marinade: In a small bowl, whisk together soy sauce, sesame oil, sriracha, honey, rice vinegar, and grated ginger. Taste the marinade and adjust seasoning if necessary—add more sriracha for extra heat or more honey for sweetness.
- Marinate the Tuna: Add the cubed tuna to the marinade and toss gently to coat. Let the tuna marinate in the fridge for 10-15 minutes to absorb all the flavors. Be careful not to marinate the tuna for too long, as it can begin to lose its freshness and delicate texture.
Step 3: Prepare the Toppings
- Prepare the Vegetables: While the tuna marinates, prepare the vegetables and toppings. Slice the cucumber into thin rounds, shred the carrots, and slice the avocado. If you’re using radishes, slice them thinly as well.
- Cook the Edamame (Optional): If using frozen edamame, cook it according to the package instructions (usually by boiling or steaming for a few minutes). Drain and set aside to cool.
- Chop the Garnishes: Chop the scallions and prepare any additional garnishes you’d like to add, such as sesame seeds, nori flakes, or furikake.
Step 4: Make the Drizzle
- Whisk Together the Drizzle: In a small bowl, whisk together soy sauce, mayonnaise, sriracha, and rice vinegar until smooth. This drizzle will add a creamy, spicy finish to your poke bowl.
Step 5: Assemble the Poke Bowl
- Place the Rice in the Bowl: Begin by placing a scoop of cooled rice at the bottom of each bowl, spreading it out into an even layer. The rice acts as the base and will hold the rest of the ingredients.
- Add the Spicy Tuna: Spoon the marinated tuna on top of the rice. You can either arrange the tuna in a neat pile or scatter it over the rice, depending on your preference.
- Add the Toppings: Layer the cucumber, avocado, shredded carrots, edamame, and any other toppings you’re using around the tuna. Be creative with the arrangement to make your poke bowl visually appealing.
- Drizzle with Sauce: Drizzle the spicy mayo or soy-sriracha sauce over the tuna and toppings. This adds creaminess and extra flavor to the bowl.
- Garnish and Serve: Finish by sprinkling sesame seeds, chopped scallions, and nori flakes over the bowl. Garnish with additional toppings like pickled ginger or wasabi, if desired.
- Serve: Serve immediately and enjoy your fresh, spicy tuna poke bowl!
- Prep Time: 10 minutes
- Assemble Time: 15 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 35g