5 from 15 votes
Spicy Ahi Tuna Poke Bowl Recipe
The Spicy Ahi Tuna Poke Bowl Recipe includes sushi rice seasoned with rice vinegar, sugar, and salt, layered with marinated raw ahi tuna cubes tossed in a spicy, tangy sauce featuring orange juice, lime, soy sauce, ginger, sesame oil, and sriracha. Accompanied by diced cucumber, avocado, sliced nori, sesame seeds, and a creamy spicy mayo drizzle, this bowl offers contrasting textures and fresh, bold flavors typical of Hawaiian poke.
Prep Time
40 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings:
4
People
Calories:
492 kcal
Course:
Main Course
Cuisine:
Hawaiian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 492
% 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.