Spicy Ahi Tuna Poke Bowl Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
4 People
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Calories
492 kcal
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Course
Main Course
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Cuisine
Hawaiian
Spicy Ahi Tuna Poke Bowl Recipe
Description
This Spicy Ahi Tuna Poke Bowl Recipe starts with properly cooked sushi rice, rinsed and optionally soaked to enhance texture, then simmered and finished with a vinegar-sugar-salt seasoning mixture. The raw sushi-grade ahi tuna is cut into uniform cubes and combined with a marinade blending orange juice, lime juice, reduced-sodium soy sauce, fresh minced ginger, sesame oil, sriracha, and thinly sliced green onion, providing a balance of citrus brightness, heat, and umami.
The bowl assembly includes roughly chopped cucumber and diced avocado to add fresh crunch and creaminess. Garnishes of sliced nori and sesame seeds contribute additional texture and flavor dimensions. A mix of mayonnaise and sriracha is drizzled over the bowl, enhancing the spicy notes while adding richness.
This dish delivers a refreshing and mildly spicy flavor profile with various textures from tender tuna to crisp vegetables and creamy toppings. It’s suitable as a light yet satisfying meal, especially for those who appreciate raw seafood preparations influenced by Hawaiian cuisine.
Ingredients
For the rice
- 1 cup sushi rice
- 1 1/4 cups water
- 2 1/2 tablespoons rice vinegar unseasoned
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
For the tuna
- 6 tablespoons orange juice
- 4 tablespoons green onion thinly sliced
- lime juice of 1 large
- 2 teaspoons soy sauce reduced-sodium
- 1/2 teaspoon ginger minced, fresh
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon sriracha
- 1 pound ahi tuna cut into 1/2-inch cubes, raw sushi-grade
For the bowls
- 1 1/3 cups cucumber roughly chopped
- 1 avocado diced, large
- sesame seeds for garnish
- nori sheet sliced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Rinse the rice in a strainer until the water runs clear. You can also soak the rice for 30 minutes to an hour to help improve the texture.
- Drain the rice after soaking. Then, place into a pot with the water. Bring to a gentle boil, stirring frequently.
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 10 to 12 minutes. Check the rice, and if there is no more water and just big grains of rice, it's ready.
- While the rice cooks, combine the vinegar, sugar and salt in a small container and microwave for 30 seconds or until the sugar is dissolved.
- Remove the rice pot from the heat and let it sit, covered, for an additional 10 to 15 minutes, and don't remove the lid. This allows the rice to finish cooking and absorb any remaining moisture. When you think it's ready, you can taste a few grains of rice to make sure it is fully cooked.
- Transfer the rice into a plastic container using a wooden spoon, and pour the vinegar mix over the rice. Stir gently until well combined. Let the rice cool in the refrigerator for 1 hour - leaving it out at room temperature increases the risk of bacteria growth.
- Mix all the ingredients for the tuna, except the tuna, in a medium bowl. Add the tuna and stir until well combined. Cover and refrigerate at least 15 minutes and up to 1 hour.
- Divide the cooled rice between 4 bowls, followed by the tuna. Divide the cucumber and avocado between the bowls and garnish with sesame seeds and nori.
- Mix the mayo and sriracha together until smooth and drizzle over the bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 29.5g | 59% |
| Fat | 17.5g | 27% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 4.9g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 535mg | 22% |
| Potassium | 316mg | 7% |
| Fiber | 3.3g | 13% |
| Sugar | 6.2g | 12% |
| Vitamin A | 4.8IU | 0% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 1.6mg | 0% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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