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Spicy Tuna Poke Bowls

If you have been missing your favorite sushi spot, here’s a no-fuss recipe to get your fix at home. These Spicy Tuna Poke Bowls have all the flavor of your favorite roll without any of the hassle! Loaded with lean protein, veggies, and organic brown rice, this is a bowlful of goodness that you can feel great about feeding your family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 408 kcal
Course: Dinner
Cuisine: Hawaiian

Ingredients

Tuna marinade
  • 1 pound sushi grade tuna cut into ¾-inch cubes
  • 4 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sweet rice wine
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon chili sauce
  • 3 green onions sliced
  • 2 tablespoons toasted sesame seeds
Brown rice
  • 1 cup Lundberg Organic Short Grain Brown Rice
  • 1 3/4 cup water
  • 1 teaspoon salted butter
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice
Toppings
  • chopped mango
  • chopped avocado
  • chopped cucumber
  • carrot ribbons
  • jalapeño slices
  • sliced green onions
  • radish slices
  • shredded purple cabbage
  • Sesame seeds (toasted or black)
  • Lime wedges, for serving
  • Soy sauce, for serving (optional)
  • Sriracha, for serving (optional)

Instructions

Cooking the rice:
    Cup of Yum
  1. Place the rice and the water in a pot, with butter, and bring to a boil.  
  2. Cover with tight fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes.
  3. Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
  4. While the rice is cooking, in a small bowl combine the rice vinegar, salt, and lime juice. 
  5. Once the rice is ready, pour the seasoned vinegar over the rice, and lightly combine.
Tuna bowls:
  1. In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds. 
  2. Using a sharp knife, cut the tuna into 1/4" thick cubes, and drizzle the marinade over the tuna. Stir well.
  3. Place 1 cup of cooked rice into bowls, add tuna, and toppings of your choice. Garnish with sesame seeds and greens.
  4. Serve with soy sauce and Sriracha on the side.

Notes

  • Please note that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Pregnant women, young children and anyone with a weakened immune system should take particular note of this risk.
  • “Sushi grade” or “sashimi grade” are not terms that are regulated by the FDA or USDA. As such, I recommend purchasing any fish that you intend to eat raw from a reputable fishmonger. For more information on raw fish, check out this very informative article.
  • For food safety and quality, I recommend eating the tuna poke within 24 hours of the fish being purchased. That said, you can make life a little easier by prepping your vegetables, tuna marinade and sushi rice vinegar ahead of time.

Nutrition Information

Calories 408kcal (20%) Carbohydrates 40g (13%) Protein 33g (66%) Fat 12g (18%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 46mg (15%) Sodium 1375mg (57%) Potassium 510mg (15%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 2609IU (52%) Vitamin C 4mg (4%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 40g 13%
Protein 33g 66%
Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 46mg 15%
Sodium 1375mg 57%
Potassium 510mg 11%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 2609IU 52%
Vitamin C 4mg 4%
Calcium 79mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.