Spicy Tuna Poke Bowl

Enjoy a vibrant and healthy Spicy Tuna Poke Bowl, featuring fresh tuna, creamy avocado, and a spicy sriracha mayo. Perfect for a quick and nutritious lunch or dinner.

Author: Palmer's Direct To You Market
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Main Course
Method: No-Cook
Cuisine: Hawaiian/Japanese

Ingredients

Scale

1 pound sushi-grade tuna, diced

1 avocado, diced

2 cups cooked sushi rice

1 cup edamame, shelled and cooked

1 cucumber, thinly sliced

1 carrot, julienned

2 green onions, thinly sliced

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon sriracha

2 tablespoons mayonnaise

1 tablespoon sesame seeds

1 sheet nori, cut into thin strips (optional)

Salt and pepper to taste

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Instructions

Prepare the Tuna: In a medium bowl, mix the soy sauce, sesame oil, and rice vinegar. Add the diced tuna and toss to coat. Let marinate in the refrigerator for 15 minutes.
Make the Spicy Mayo: In a small bowl, mix the mayonnaise and sriracha. Adjust the spiciness to your preference.
Assemble the Bowls: Divide the cooked sushi rice among four bowls. Top with marinated tuna, avocado, edamame, cucumber, carrot, and green onions.
Drizzle and Garnish: Drizzle the spicy mayo over the bowls. Sprinkle with sesame seeds and nori strips (if using). Season with salt and pepper to taste.
Serve and Enjoy: Serve immediately and enjoy your fresh and spicy tuna poke bowl.

Notes

Freshness Tip: Make sure to use sushi-grade tuna for the best and safest results.

Substitution: Substitute the tuna with cooked shrimp or tofu for a different twist.

Serving Suggestion: Serve with a side of miso soup or seaweed salad for a complete meal.

Nutrition

Serving Size: 1 bowl
Calories: Approximately 400-500 calories per serving

Find it online: https://palmersdirecttoyou.com/spicy-tuna-poke-bowl/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.