Spicy Tuna Poke Bowl with Avocado (Printable Version)
Tender spicy tuna, creamy avocado, and sweet mango over seasoned rice with fresh vegetables and zesty sauce.
# What You Need:
→ Rice
01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Spicy Tuna
06 - 14 ounces sushi-grade tuna, diced into 0.4 inch cubes
07 - 2 tablespoons mayonnaise, preferably Japanese or Kewpie style
08 - 1.5 tablespoons sriracha or chili sauce
09 - 2 teaspoons soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon fresh lime juice
→ Toppings
12 - 1 large ripe avocado, diced
13 - 1 medium ripe mango, diced
14 - 0.5 cup cucumber, thinly sliced
15 - 0.25 cup red onion, thinly sliced
16 - 2 tablespoons scallions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - 1 sheet nori, cut into thin strips
19 - 1 small carrot, julienned, optional
20 - 0.5 cup cooked and shelled edamame, optional
→ For Serving
21 - Soy sauce to taste
22 - Extra sriracha or spicy mayonnaise for drizzling
# How to Make It:
01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and 2.5 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, whisk together rice vinegar, sugar, and salt, then gently fold into cooked rice. Allow to cool to room temperature.
02 - In a large mixing bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until well combined. Add diced tuna and gently toss to coat evenly. Cover and refrigerate while preparing remaining components.
03 - Dice avocado and mango into bite-sized pieces. Slice cucumber, red onion, and scallions thinly. Julienne carrot if using. Cook and shell edamame according to package directions if desired.
04 - Divide seasoned rice evenly among 4 serving bowls. Top each bowl with spicy tuna mixture, avocado, mango, cucumber, red onion, scallions, sesame seeds, nori strips, and any optional toppings.
05 - Drizzle each bowl with additional soy sauce or spicy mayonnaise as desired. Serve immediately while rice is still warm.
# Expert Advice:
01 -
- The contrasting textures between the buttery tuna, creamy avocado, and crunchy vegetables create little flavor explosions with each bite.
- You can customize the spice level and toppings to suit everyone at your table, making dinner both special and stress-free.
02 -
- Never use tuna thats been previously frozen for sushi purposes then thawed at the counter, as I painfully discovered after an unfortunate dinner party incident.
- The rice should be mixed with seasoning while still warm but served at room temperature, a revelation that completely changed the texture profile of my bowls.
03 -
- If youre new to cutting raw fish, placing the tuna in the freezer for 15 minutes firms it up just enough to make clean, precise cuts without freezing the fish.
- Pour a small amount of sesame oil on your knife when cutting sticky ingredients like mango to prevent frustrating clinging.