Spicy Tuna Poke Bowl

Spicy Tuna Poke Bowl
Enjoy a burst of Asian-inspired flavors with fresh tuna marinated in soy, sesame, and sriracha. Served over a bed of sushi rice with avocado, cucumber, and edamame, each bite is a delightful fusion of textures and tastes. Topped with pickled ginger and nori seaweed for authenticity, this dish showcases the vibrant colors and flavors of Hawaiian cuisine.

Approx times: Prep: 20 min - Marinating: 15 min - Cook: Varied (rice)
Ingredients
Serves 4
For the tuna
  • 1 lb sushi-grade tuna, cubed
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sriracha sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds
For the poke bowl
  • 4 cups sushi rice or brown rice
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 cup edamame beans, cooked, shelled
  • 2 tbsp pickled ginger
  • 2 tbsp sliced nori seaweed
  • Optional toppings: sliced radishes, shredded cabbage, microgreens
Directions
  • In a medium-sized mixing bowl, whisk together the soy sauce, sesame oil, sriracha sauce, rice vinegar, ginger, green onions, and sesame seeds until well combined.
  • Add the cubed tuna to the marinade, ensuring all pieces are coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
  • While the tuna is marinating, cook the sushi rice or brown rice according to package instructions. Once cooked, allow the rice to cool slightly before assembling the poke bowls.
  • Slice the avocado, julienne the cucumber and carrot, and shell the edamame beans.
  • Arrange the prepared ingredients, along with the pickled ginger and sliced nori seaweed, on a clean work surface for easy assembly.
  • Divide the cooked rice evenly among four serving bowls, creating a base layer for each.
  • Remove the tuna from the refrigerator and spoon it onto the center of each bowl, arranging it attractively over the rice.
  • Surround the tuna with the avocado slices, cucumber, carrot, and edamame beans, distributing them evenly around the bowl.
  • Top each bowl with pickled ginger and sliced nori seaweed, adding a touch of authenticity.
  • If desired, garnish the poke bowls with additional toppings such as sliced radishes, shredded cabbage, or microgreens for extra flavor and texture.