This tuna poke bowl is a satisfying meal-in-a-bowl that pairs fresh tuna, seasoned sushi rice, crunchy vegetables and a bright, zesty spicy mayo.
I often come home from a meal out eager to recreate what I enjoyed. Recently I tried a tuna poke bowl at a restaurant and it inspired this version. The silky tuna, crisp vegetables and tangy spicy mayo combine into a simple but impressive bowl.
Poke bowls are a favorite because they offer a balanced mix of protein, grains and vegetables in one bowl. They’re flexible, easy to customize, and work well for a quick weeknight dinner or a relaxed weekend lunch.
I usually make extra spicy mayo and keep it in a squeeze bottle in the fridge. It stores well and is great on everything—my family asks for more every time.
Sharp knives make prep faster and safer, and they help keep ingredient textures intact when you slice delicate items like tuna and avocado.
This recipe is forgiving—feel free to swap vegetables or toppings to suit your taste. The guideline below will help you build a classic tuna poke bowl, but adapt freely.
Tuna Poke Bowl
Ingredients
Sushi Rice:
- 1 cup short-grain brown rice
- 2 cups water
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
Tuna:
- 1 raw sushi-grade tuna steak
- 2 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 2 tsp lime juice
Veggies:*
- Edamame
- Persian cucumbers, diced
- Avocado, sliced
- Radishes, sliced
- Toasted sesame seeds, for garnish
Spicy mayo:
- ½ cup mayonnaise
- 2 tsp toasted sesame oil
- 1 tsp sriracha sauce
- ½ tsp soy sauce
- ½ tsp rice vinegar
Instructions
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Preheat oven to 350°F. Combine the rice and water in an oven-safe pan, cover and bake until the rice is tender, about 1 hour. Alternatively, cook rice according to your rice cooker or stovetop method.
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Remove the rice from the oven and let it sit for a few minutes. Stir in toasted sesame oil and rice vinegar, then set aside to cool slightly.
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Dice the sushi-grade tuna into small cubes. Toss gently with toasted sesame oil, rice vinegar, soy sauce and lime juice. Let it marinate briefly while you prepare the other components.
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Whisk together the mayonnaise, toasted sesame oil, sriracha, soy sauce and rice vinegar to make the spicy mayo. Adjust the heat by adding more or less sriracha to taste.
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To assemble, spoon the seasoned rice into bowls. Arrange the marinated tuna and your chosen vegetables—edamame, cucumber, avocado, radishes—on top. Garnish with toasted sesame seeds and drizzle with spicy mayo or serve it on the side.
Notes
Recipe by Faigy Murray