Ahi Tuna Poke Bowls with Spicy Mayo
User Reviews
4.7
Ahi Tuna Poke Bowls with Spicy Mayo
Description
This recipe features sushi-grade ahi tuna cut into bite-sized cubes and marinated briefly in a mix of low sodium soy sauce, rice vinegar, and toasted sesame oil to impart savory and umami notes. The marinade softens the tuna slightly while preserving its raw texture. Spicy mayo made from mayonnaise, sriracha, toasted sesame oil, and lemon juice adds a creamy and piquant element with control over heat level.
The poke bowls use plain cooked and chilled long grain or sushi rice as the base, providing a neutral background to the intensely flavored tuna and accompaniments. Optional toppings include fresh vegetables, fruits, and seaweed components for variety in texture and brightness.
Sushi-grade tuna should be consumed promptly for food safety, so this recipe makes about 2-3 servings. Mayonnaise types can be varied, but Japanese Kewpie mayonnaise is a common choice. The spicy mayo should be kept chilled until served.
Ingredients
- 10 oz ahi tuna diced into bite sized cubes, sushi-grade
Marinade
- 1/4 cup soy sauce low sodium, 59 mL
- 1 tsp rice vinegar 5 mL
- 1/2 tsp sesame oil toasted, 3 mL
- 2-3 cups long grain white rice cooked and chilled, or sushi rice, 636 g
Spicy Mayo
- 1/4 cup mayonnaise 58 g
- 2 tsp-2 tbsp 12 g-37 g sriracha sauce
- 1/2 tsp sesame oil toasted, 3 mL
- lemon juice squeeze
Topping suggestions
- avocado
- red pepper flakes
- tobiko fish roe
- sesame seeds
- nori jullienned
- strawberries
- Mango chunks
- scallions
- sprouts
- cucumber
- Anything you want
Instructions
- In a large bowl, whisk together soy sauce, rice vinegar, and toasted sesame oil. Add in tuna and gently stir to cover the tuna in the marinade. Set the bowl of marinating tuna aside for 10-15 minutes and prepare toppings.
- To make spicy mayo, whisk together mayonnaise, sriracha sauce, toasted sesame oil, and lemon juice in a small bowl. Pour into a squeeze bottle or keep in the small bowl, wrapped in plastic wrap. Keep in fridge until ready to serve.
- To serve, scoop a healthy serving of sushi rice into your serving bowls, about one cup of rice per person. Add the marinated tuna and your prepared toppings to your poke bowl, then drizzle with the spicy mayo.
- Eat immediately.
Notes
- Use sushi-grade tuna only and consume on the day prepared for safety.
- Adjust sriracha in the spicy mayo to control heat levels.
- Kewpie Japanese mayonnaise is preferred but regular mayonnaise works well.
- Does not reheat well; best eaten immediately after assembly.
- Substitute sushi-grade salmon for tuna if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3 poke bowls
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 421kcal | 21% |
| Carbohydrates | 120g | 40% |
| Protein | 32g | 64% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 64mg | 21% |
| Sodium | 240mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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