Spicy Tuna Poke Bowl Recipe with Avocado & Sushi Rice
Spicy Tuna Poke Bowl with Avocado, Rice & Vegetables
I have to admit, that it took me some time to learn how to cook this rice properly for a poke bowl. The rice really makes a difference! The key is choosing the right rice. I recommend using Japanese sushi rice or sticky rice, because you want those grains to hold together without becoming mushy.
Also while the rice is cooking add a little rice vinegar and sugar This gives it that slightly sweet, tangy flavor that works so well with the tuna and gives the rice the right texture.
The other important part is the tuna. Buy sushi-grade tuna prepared for eating raw. I like to use tuna that has been properly frozen and then thawed in the refrigerator before preparing it. Cut it into small cubes and season it simply with tamari, fresh lemon juice, red onion, and red bell pepper. Add a little chili or jalapeño if you like your tuna spicy.
Recipe Highlights
- 🍚 The right rice: Use Japanese sushi rice or sticky rice for the best texture.
- 🍣 Sushi-grade tuna: Choose tuna intended for raw consumption and keep it properly refrigerated.
- 🍋 Fresh and flavorful: Lemon and tamari give the tuna a bright, savory flavor.
- 🌶️ Make it spicy: Add fresh red pepper or jalapeño for extra heat.
- 🥑 Fresh toppings: Avocado, arugula, peas, and carrots make the bowl colorful and satisfying.
- ⏱️ Easy homemade meal: Once the rice is prepared, the bowl comes together quickly.
For an extra boost of flavor, mix a little tamari or soy sauce with fresh lemon juice and wasabi and serve it alongside the bowl for dipping or drizzling.
Note
This is a Japanese-inspired poke bowl rather than a traditional Hawaiian poke recipe, with Mediterranean-style touches such as lemon and arugula.
Have you ever made a poke bowl at home?
The rice was definitely the part I had to practice, but once I learned the right rice-to-seasoning combination, it became so much easier.
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Spicy Tuna Poke Bowl with Avocado, Rice & Vegetables
Difficulty: Easy2
servings30
minutes20
minutes730
kcalFresh and flavorful Spicy Tuna Poke Bowl with sushi-grade tuna, seasoned rice, avocado, peas, carrots, and arugula, finished with tamari, lemon, red onion, and spicy peppers. A protein meal packed with fresh Mediterranean-Asian flavors.
Ingredients
For the rice
1 cup white or sushi rice
2 tablespoons rice vinegar
1 teaspoon sugar
Pinch of saltFor the tuna
8 oz sushi-grade tuna, cut into small cubes
1 tablespoon tamari
1 tablespoon fresh lemon juice
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 small chili or jalapeño, finely chopped, optional for extra spiceFor the bowl
1 cup peas
1 cup carrots, diced or sliced
2 cups fresh arugula
1 avocado, sliced
Fresh herbs or green onion, optional
Sesame seeds, optional
Directions
- Cook the rice: Rinse the rice and cook according to the package directions. Add rice vinegar, sugar, and a pinch of salt. Let it cool slightly, and cook for about 20 minutes.
- Cook the vegetables: Boil the peas and carrots until tender but still slightly crisp. Drain and set aside.
- Prepare the spicy tuna: Cut the sushi-grade tuna into small, even cubes. Place in a bowl and gently combine with tamari, fresh lemon juice, red onion, and red bell pepper. Add chopped chili or jalapeño if you want more heat.
- Build the bowl: Add the seasoned rice to a bowl. Arrange the arugula, peas, carrots, and sliced avocado around the rice.
Add the tuna: Spoon the spicy marinated tuna over the center of the bowl.
Finish: Garnish with sesame seeds, fresh herbs, or green onion if desired. Serve immediately.
Notes
- Because the tuna is served raw, use only sushi-grade tuna intended for raw consumption and keep it properly refrigerated until serving.
