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Spicy Tuna Poke Bowl Recipe with Creamy Sriracha Mayo and Avocado

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A quick and flavorful poke bowl featuring sushi-grade tuna marinated in a soy-sesame dressing, creamy sriracha mayo, fresh avocado, and crisp veggies. Perfect for a nourishing and indulgent meal ready in under 20 minutes.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, diced into ½-inch cubes
  • 1 ripe avocado, sliced or cubed
  • 1 cup cooked sushi rice
  • ½ cup cucumber, thinly sliced or diced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 3 tablespoons mayonnaise (regular or Japanese mayo like Kewpie)
  • 1 tablespoon sriracha sauce
  • 1 teaspoon fresh lime juice
  • Optional toppings: pickled ginger, shredded nori, radish slices, jalapeño slices

Instructions

  1. Cook the Rice: Rinse 1 cup sushi rice under cold water until the water runs clear. Combine with 1¼ cups water in a rice cooker or pot. Cook according to package instructions (about 15-20 minutes). Once cooked, fluff with a fork and transfer to a bowl to cool slightly.
  2. Prepare the Tuna Marinade: In a medium bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon rice vinegar. Add the diced tuna and gently toss to coat. Let marinate for 10 minutes in the fridge.
  3. Make the Creamy Sriracha Mayo: In a small bowl, combine 3 tablespoons mayonnaise, 1 tablespoon sriracha sauce, and 1 teaspoon fresh lime juice. Stir well until smooth. Adjust sriracha for heat preference.
  4. Prepare the Veggies: While the tuna marinates, slice the avocado, thinly slice cucumber and green onions. Toast 1 tablespoon sesame seeds in a dry pan over medium heat until fragrant and golden (about 2 minutes).
  5. Assemble the Poke Bowl: Divide the sushi rice between two bowls. Arrange marinated tuna, avocado, cucumber, and green onions on top in colorful sections. Drizzle generously with the creamy sriracha mayo. Sprinkle with toasted sesame seeds and any optional toppings.
  6. Final Touches: Squeeze a little lime over the top if desired. Serve immediately to enjoy fresh textures and flavors.

Notes

Use sushi-grade tuna for best flavor and safety. Keep fish cold until assembly. Adjust sriracha in mayo to preferred spice level. Toast sesame seeds carefully to avoid burning. For gluten-free, substitute soy sauce with tamari or coconut aminos. For dairy-free, use avocado mayo or vegan mayo. Serve immediately for best texture and freshness. Store rice and tuna separately if making ahead.

Nutrition

Keywords: spicy tuna poke bowl, poke bowl recipe, creamy sriracha mayo, avocado poke bowl, sushi-grade tuna, quick poke bowl, healthy poke bowl

Find it online: https://tempotaste.com/spicy-tuna-poke-bowl-recipe-with-creamy-sriracha-mayo-and-avocado-easy-and-flavorful/