Spicy Tuna Poke Bowl
Dive into the vibrant world of flavors with this Spicy Tuna Poke Bowl, a fresh and healthy dish inspired by Hawaiian cuisine. Featuring sushi-grade tuna marinated in a bold blend of soy sauce, sesame oil, sriracha, and honey, this recipe hits the perfect balance between umami and heat. Served over fluffy jasmine rice and topped with creamy avocado, crisp cucumber, seaweed salad, and pickled ginger, this poke bowl is as visually stunning as it is delicious. Garnished with toasted sesame seeds, it delivers a delightful blend of textures and tastes that make every bite unforgettable. Ready in just 30 minutes, this recipe is perfect for when you crave a quick yet satisfying lunch or dinner bursting with Asian-inspired flavors.
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Recipe Information
Ingredients
- 400 grams sushi-grade tuna
- 60 ml soy sauce
- 15 ml sesame oil
- 30 ml sriracha
- 15 ml rice vinegar
- 15 ml honey
- 2 stalks green onions
- 1 whole avocado
- 1 whole cucumber
- 200 grams jasmine rice
- 360 ml water
- 100 grams seaweed salad
- 10 grams sesame seeds
- 50 grams pickled ginger
- 1 teaspoon salt
Instructions
Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the rice and 360 ml of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes or until the rice is fully cooked and water is absorbed.
Remove from heat and let the rice sit, covered, for an additional 10 minutes. Fluff with a fork and set aside.
While the rice is cooking, dice the sushi-grade tuna into 1 cm cubes. Place the diced tuna in a mixing bowl.
Chop the green onions finely and add them to the mixing bowl with the tuna.
In another small bowl, whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey until well combined.
Pour the sauce over the tuna and green onions, gently mixing until the tuna is well coated. Let it marinate in the refrigerator for at least 10 minutes.
Slice the cucumber into thin rounds and the avocado into wedges, setting them aside for assembly.
To assemble the poke bowl, divide the cooked rice equally into 4 bowls.
Top each bowl with marinated tuna, then add slices of avocado, cucumber, a portion of seaweed salad, and pickled ginger.
Sprinkle sesame seeds on top for garnish.
Serve immediately and enjoy your refreshing spicy tuna poke bowl!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 28.5 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
