Spicy Tuna Poke
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
2 people
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Calories
769 kcal
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Course
Main Course
Spicy Tuna Poke
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Spicy Tuna Poke features diced ahi tuna marinated in a mixture of soy sauce, rice vinegar, sugar, and spicy sambal oelek, combined with sushi rice seasoned with rice vinegar and salt. Topped with spicy mayo, avocado, green onion, and furikake seasoning, it offers a balance of tender raw fish, tangy rice, and a creamy, spicy finish suitable for sushi bowls.
Description
The recipe starts with sushi rice cooked until tender and infused with rice vinegar and salt for a subtle tangy flavor. The ahi tuna is diced or sliced and marinated in a savory blend of soy sauce, rice vinegar, sugar, sambal oelek, garlic powder, and optional cayenne pepper, which imparts a spicy, slightly sweet profile.
The dish is assembled by layering the marinated tuna atop the seasoned rice, then garnishing with a spicy mayo made by mixing mayonnaise and sriracha. Additional toppings like sliced avocado, green onions, pickled ginger, and furikake provide textural and flavor contrasts, adding freshness, umami, and complexity.
Serve as a bowl for a refreshing meal with a balance of creamy, spicy, tangy, and savory elements. The fish should be raw, high-quality, and commercially frozen for safety. Optional garnishes like wasabi and extra soy sauce can enhance heat and saltiness.
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Ingredients
Sushi Rice:
- 1 cup sushi rice medium-grain
- 1 ½ cups water
- ½ teaspoon salt sea salt
- 2 tablespoons rice vinegar
Spicy Tuna:
- 8 ounces ahi tuna Use commercially frozen fish. Thaw before marinating, or albacore tuna, steaks or loins
- ¼ cup soy sauce use gluten-free certified if needed), use low-sodium soy sauce if desired, or tamari sauce
- ¼ cup rice vinegar
- 1 tablespoon white sugar or brown sugar
- 1 tablespoon sambal oelek Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes, red chili paste
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
Spicy Mayo:
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha or more, to taste
Sushi Bowl Toppings:
- ½ teaspoons Furikake Seasoning Or swap a few pieces of thinly sliced nori (roasted seaweed)
- 1 avocado thinly sliced
- 1 green onion thinly sliced, green top only
- 6 pickled sushi ginger Use more or less as desired, slices
- wasabi optional, to taste
- soy sauce Use gluten-free certified sauce if needed, or tamari, extra, to taste
Instructions
Make Sushi Rice:
- Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice, water and salt to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
Prepare the Tuna:
- Dice the raw tuna into small cubes. Alternatively, thinly slice the fish.Place the cubed fish into a shallow dish.
- Whisk together the soy sauce, rice vinegar, sugar, sambal oelek, garlic powder and cayenne (if using).Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.
Cook the Marinade:
- After the fish marinates, pour the marinade into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.
Assemble the Poke Bowls:
- Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.Scoop rice into the bowls. (You may have extra rice.)
- Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)Add the fish to the bowls, and drizzle the marinade over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado and green onion. Drizzle the spicy mayo across the toppings (you might have extra).Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra marinade or spicy mayo on the side.Serve immediately.
Equipments used:
Notes
- Use commercially frozen ahi tuna to ensure safety when consuming raw fish.
- Marinate the tuna thoroughly; searing is optional but can be done briefly if preferred.
- Additional toppings such as marinated cucumber, edamame, or sliced nori can complement the bowl.
- Adjust the level of spiciness in the marinade and spicy mayo according to taste.
Nutrition Information
Show Details
Calories
769kcal
(38%)
Carbohydrates
98g
(33%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
45mg
(15%)
Sodium
2486mg
(104%)
Potassium
954mg
(20%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
2869IU
(57%)
Vitamin C
15mg
(17%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 98g | 33% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 2486mg | 104% |
| Potassium | 954mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2869IU | 57% |
| Vitamin C | 15mg | 17% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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