Ever crave that fresh, restaurant-style poke bowl but don’t want to splurge on takeout? This homemade spicy tuna poke bowl is one of those dishes I make when I’m in the mood for something both comforting and exciting. Warm rice, cool marinated ahi tuna, crunchy toppings, and a spicy mayo drizzle come together in a bowl that feels both fancy and laid-back—just like Hawaii itself.
I still remember my first bite of real poke on a tiny Hawaiian island. It wasn’t at some high-end restaurant—it was from a little grocery counter by the beach. The fish was so fresh it practically melted, and I was hooked. Back home, I missed that taste so much I started experimenting until I found a version I loved. This is the recipe I keep coming back to.
What Makes This Poke Bowl Special
Fresh, bright flavors
Nothing beats sushi-grade tuna marinated in a simple but flavorful sauce. It’s the kind of meal that wakes up your taste buds without feeling heavy.
Balanced and good for you
You get lean protein, healthy fats, and all those crunchy, colorful veggies. It’s the kind of meal I don’t have to think twice about making on a weeknight.
Your bowl, your rules
One of my favorite things is setting up all the toppings and letting everyone at the table build their own. It’s interactive and fun—my family loves it.
Beautiful to serve
Honestly, it’s a dish that looks like you spent hours on it. Every time I serve this to friends, they’re impressed, even though it’s incredibly simple to pull off.
Works for any meal
Lunch, dinner, or even a casual gathering—it’s the sort of dish that fits right in.
Ingredients – What I Use and Why
Tuna
This is the star. Always buy sushi-grade ahi tuna from a trusted fishmonger. I look for deep pink to red pieces without dull gray spots. It’s more expensive than regular tuna but so worth it.
Rice
I usually go for sushi rice cooked in my old rice cooker—it’s the workhorse of my kitchen. Sometimes I’ll swap in brown rice or even cauliflower rice if I want to lighten things up.
Mayonnaise
If I can find it, I use Kewpie mayo for the spicy sauce—it’s richer and creamier. But plain mayo with sriracha works perfectly too.
Sriracha
This adds that signature heat. Adjust it to your spice tolerance.
Toppings
Here’s where it gets fun. I almost treat my fridge like a toppings bar:
- Avocado for creaminess
- Cucumber for crunch
- Edamame for extra protein
- Mango for a pop of sweetness
- Pickled ginger, green onions, sesame seeds, and whatever else I have on hand
I love how adaptable this is. One day it’s classic, another day it’s tropical.
Step-by-Step – How I Make It at Home
1. Dice the tuna
I cut it into small, half-inch cubes. Sharp knife is key here for clean cuts.
2. Marinate the fish
Soy sauce, sesame oil, a dash of sriracha, chopped green onions. I let it sit while I prep everything else—10–15 minutes is enough. Longer makes the flavors stronger.
3. Cook the rice
My rice cooker does most of the work, but if I’m in a rush I’ll use leftover rice from the fridge and warm it gently with a splash of rice vinegar for that sushi-style finish.
4. Make the spicy mayo
Just mayo and sriracha stirred together, sometimes thinned with a splash of water if I want it drizzly.
5. Assemble
Rice in the bowl first. Then the marinated tuna. Then I go wild with toppings and that generous spicy mayo drizzle. I finish with a sprinkle of sesame seeds and green onions for color and crunch.
Honestly, it’s one of the easiest impressive meals I know.
My Go-To Kitchen Gear
I’ve used the same rice cooker for years. It’s not fancy, but it gets the rice just right every single time. If you don’t have one, stovetop works just fine—just keep an eye on it so it doesn’t turn mushy or dry.
My Best Poke Tips
- Always buy sushi-grade fish. I talk to my fishmonger about sourcing, and I’ll pay more for quality. It’s worth it for peace of mind and taste.
- If raw fish feels intimidating, try lightly searing the tuna or using cooked shrimp or crab. Tofu works beautifully if you’re keeping it vegetarian.
- The rice matters more than you think. I love the classic sushi rice with a bit of vinegar and sugar stirred in while it’s hot. That subtle sweetness really balances the spicy mayo.
- Contrast is everything. I like my rice warm and my tuna cold. That temperature difference really brings the dish alive.
- Don’t be shy with toppings. They make the bowl interesting and keep every bite a little different.
My Favorite Topping Ideas
Over the years I’ve tried just about everything in my poke bowls. Here are my usual suspects:
- Avocado: Soft, creamy, adds richness
- Cucumber: Fresh, crisp, keeps things light
- Edamame: A protein boost and fun texture
- Mango: My personal favorite for a sweet, tropical touch
- Seaweed salad or nori strips: For that ocean-y umami kick
- Sesame seeds: Nutty crunch that finishes the bowl nicely
- Green onions: Bright color and gentle onion flavor
- Pickled ginger: Cuts through richness, cleanses your palate
- Nuts: Macadamia or cashews for crunch
- Furikake: A sprinkle of that Japanese seasoning for next-level flavor
- Crispy onions or garlic: Adds salty, crunchy goodness
- Radishes: Beautiful color and a peppery bite
- Masago: Tiny salty pops that feel fancy
- Sauces: I’m partial to spicy mayo, but soy, ponzu, eel sauce or sweet chili all work
I usually lay everything out on the counter so everyone can build their own masterpiece.
Quick Q&A
Is poke the same as sushi?
Not quite. While both feature raw fish and draw from Japanese traditions, poke is distinctly Hawaiian. It’s simpler, often marinated, and served over rice or greens with all kinds of toppings. Sushi is more structured and includes vinegared rice formed into rolls or nigiri.
Spicy Tuna Poke Bowl
Fresh, flavorful, and loaded with color, this spicy tuna poke bowl brings together tender cubes of ahi tuna, fluffy rice, crisp veggies, and a drizzle of spicy mayo for the perfect balance of texture and heat.
Ingredients
For the Tuna Poke
- 1 lb sushi-grade ahi tuna, cut into ½-inch cubes
- ¼ cup sliced scallions
- 1½ tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
For the Spicy Mayo
- 2 tablespoons mayonnaise (Kewpie if available)
- 1½ teaspoons Sriracha, or more to taste
For Assembly
- 2 cups cooked sushi rice or short-grain brown rice
Optional Toppings
- Sliced avocado
- Edamame
- Julienned carrots
- Sliced cucumber
- Diced mango
- Pickled ginger
- Sesame seeds
- Extra scallions
Instructions
- In a medium bowl, gently combine the diced tuna with soy sauce, sesame oil, Sriracha, and scallions. Set aside to marinate while you prepare the rest of the components.
- For the spicy mayo, stir together the mayonnaise and Sriracha in a small bowl. Add a splash of water if needed to thin it into a drizzle-friendly consistency.
- To assemble, divide the warm rice evenly among four bowls. Spoon the marinated tuna over the rice, then layer on your favorite toppings—things like avocado, mango, cucumber, or edamame add great texture and contrast.
- Finish each bowl with a drizzle of spicy mayo, a sprinkle of sesame seeds, and an extra hit of scallions. Add a side of pickled ginger if you’d like a little zing.
Notes
- Always use sushi-grade raw fish for poke to ensure it's safe to eat. You can usually find it at seafood markets, high-end grocery stores, or online specialty retailers.
- Prefer to skip raw fish? Lightly sear the tuna before dicing, or substitute with cooked seafood like crab or shrimp. Tofu also makes a great vegetarian option.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 668Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 22mgSodium 837mgCarbohydrates 83gFiber 10gSugar 22gProtein 20g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
