Spicy Tuna Poke Bowl
Dive into the vibrant flavors of a Spicy Tuna Poke Bowl, a fresh and satisfying dish that brings the taste of Hawaii straight to your table. Featuring tender, sushi-grade tuna marinated in a bold blend of soy sauce, sesame oil, sriracha, rice vinegar, and a touch of honey, this recipe strikes the perfect balance between savory, sweet, and spicy. Served atop fluffy jasmine rice and adorned with creamy avocado, crunchy cucumber, tangy pickled ginger, and seaweed salad, every bite is a celebration of texture and flavor. Finished with a sprinkle of sesame seeds for added crunch, this easy-to-make, nutrient-packed bowl is ideal for lunch or dinner. Perfect for seafood lovers and fans of poke, this bowl is a crowd-pleaser that’s ready in just 30 minutes!
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Ingredients
- 400 grams sushi-grade tuna
- 60 ml soy sauce
- 15 ml sesame oil
- 30 ml sriracha
- 15 ml rice vinegar
- 15 ml honey
- 2 stalks green onions
- 1 whole avocado
- 1 whole cucumber
- 200 grams jasmine rice
- 360 ml water
- 100 grams seaweed salad
- 10 grams sesame seeds
- 50 grams pickled ginger
- 1 teaspoon salt
Directions
Step 1
Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
Step 2
In a medium-sized pot, combine the rice and 360 ml of water. Bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes or until the rice is fully cooked and water is absorbed.
Step 4
Remove from heat and let the rice sit, covered, for an additional 10 minutes. Fluff with a fork and set aside.
Step 5
While the rice is cooking, dice the sushi-grade tuna into 1 cm cubes. Place the diced tuna in a mixing bowl.
Step 6
Chop the green onions finely and add them to the mixing bowl with the tuna.
Step 7
In another small bowl, whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey until well combined.
Step 8
Pour the sauce over the tuna and green onions, gently mixing until the tuna is well coated. Let it marinate in the refrigerator for at least 10 minutes.
Step 9
Slice the cucumber into thin rounds and the avocado into wedges, setting them aside for assembly.
Step 10
To assemble the poke bowl, divide the cooked rice equally into 4 bowls.
Step 11
Top each bowl with marinated tuna, then add slices of avocado, cucumber, a portion of seaweed salad, and pickled ginger.
Step 12
Sprinkle sesame seeds on top for garnish.
Step 13
Serve immediately and enjoy your refreshing spicy tuna poke bowl!
Nutrition Facts
| Serving size | (1750.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1396.8 |
| Total Fat 49.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 12.0g | |
| Cholesterol 156mg | 0% |
| Sodium 6824.7mg | 0% |
| Total Carbohydrate 124.7g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 28.5g | |
| Protein 118.9g | 0% |
| Vitamin D 272IU | 0% |
| Calcium 289.7mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 3618.0mg | 0% |
Source of Calories