Spicy Tuna Poke Bowl
Experience the vibrant, fresh flavors of a Hawaiian-inspired Spicy Tuna Poke Bowl right in your own kitchen. This nutrient-dense meal combines buttery sushi-grade tuna marinated in savory soy and sesame oil with crispy cucumbers, creamy avocado, and a zesty spicy mayo. It is the perfect, lightning-fast healthy dinner solution that delivers a restaurant-quality experience without the need for complex cooking or long preparation times.
- Prep Time: 15
- Total Time: 15
- Yield: 2 bowls
- Category: Dinner
- Method: Assembly
- Cuisine: Hawaiian
- Diet: Pescatarian
Ingredients
1/2 pound sushi-grade tuna, cut into 1/2-inch cubes
1/4 cup scallions, sliced thinly
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sriracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short-grain brown or sushi rice
1 cup Persian cucumbers, diced into 1/2-inch cubes
1/2 medium Hass avocado, sliced
1 teaspoon black sesame seeds
Instructions
In a medium bowl, combine the cubed tuna with the soy sauce, sesame oil, 1/2 teaspoon sriracha, and sliced scallions. Gently toss until evenly coated and set aside in the refrigerator for 5-10 minutes to marinate.
In a small bowl, whisk together the light mayonnaise and 2 teaspoons of sriracha to create the spicy mayo sauce.
Divide the cooked rice between two serving bowls.
Top the rice with the marinated tuna, diced cucumbers, and sliced avocado.
Drizzle the prepared spicy mayo over the bowls.
Garnish with the remaining scallions and black sesame seeds before serving immediately.
Notes
Ensure you use high-quality, sushi-grade tuna when consuming raw fish. If you prefer, the tuna can be swapped for pre-cooked chilled shrimp or firm tofu. For a gluten-free version, ensure your soy sauce is replaced with tamari. Serve chilled.
Find it online: https://cookingwithramsay.com/spicy-tuna-poke-bowl/