Indulge in a vibrant and flavorful Spicy Tuna Poke Bowl, a perfect balance of freshness and spice. This Hawaiian-inspired dish combines sushi-grade tuna, zesty seasonings, and wholesome toppings, making it a healthy and easy-to-prepare meal for lunch or dinner.
- 2 cups cooked sushi rice (warm)
- 1 tsp rice vinegar (optional, for flavoring the rice)
- 200 g sushi-grade tuna (cubed)
- 1 tbsp soy sauce (low sodium preferred)
- 1 tsp sesame oil
- 1 tsp sriracha sauce (adjust to taste)
- 0.5 tsp honey or agave syrup (for balance)
- 0.5 tbsp green onion (finely chopped)
- 1 tsp sesame seeds (optional)
- 0.5 avocado (sliced)
- 0.25 cucumber (thinly sliced or julienned)
- 1 small carrot (shredded)
- 1 sheet nori (cut into thin strips)
- 0.25 cup edamame (cooked and shelled)
- 1 tbsp pickled ginger (optional)
- 1 tsp furikake seasoning (optional, for garnish)
- 2 tbsp mayonnaise
- 1 tsp sriracha sauce (adjust to taste)
- 0.5 tsp lime juice
- 1 Prepare the Rice
Cook the sushi rice according to package instructions. Once cooked, fluff the rice with a fork and mix in the rice vinegar for added flavor. Set aside to cool slightly.
- 2 Marinate the Tuna
In a bowl, combine soy sauce, sesame oil, sriracha, honey, and green onion. Add the cubed tuna and gently toss to coat. Let it marinate for 5 minutes in the refrigerator.
- 3 Prepare the Toppings
Slice the avocado, cucumber, and carrot into desired shapes. Cook and shell the edamame if not pre-cooked. Cut the nori into thin strips.
- 4 Make the Sauce
Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust the spice level to your preference.
- 5 Assemble the Bowl
Divide the rice between two bowls. Arrange the marinated tuna and toppings (avocado, cucumber, carrot, edamame, nori, pickled ginger) over the rice. Drizzle with the spicy mayo and sprinkle furikake seasoning on top.
- Storage: Consume immediately for the best taste and freshness. Leftovers can be stored in an airtight container in the refrigerator for up to one day, but the texture of the tuna may change.
- Variations: Substitute sushi rice with quinoa or mixed greens for a low-carb option. Add your favorite toppings like radish, mango, or jalapeño for extra flavor.
- Tips: Always use sushi-grade tuna for safety. Adjust the spiciness of the dish according to your preference.