Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!

WHAT IS POKE?

Poke is a dish traditionally made with fresh raw fish and toppings like onions and seaweed, has been popular in Hawaii for decades.

To start my poke bowl, I used sushi rice and basically followed the directions on the package, but for this post I used short grain brown rice which I buy frozen and takes 3 minutes to heat up. You can use either, or keep it low-carb by using cauliflower rice or zucchini noodles instead.

IS THE RICE IN A POKE BOWL HOT OR COLD?

Poke bowl is made with super cold tuna or fish served over warm sushi rice, brown rice or black rice. The contrast of warm and cold make it a delight.

HOW TO BUY SUSHI GRADE FISH
  • Find a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.
  • Ask questions. Always talk to the vendors before buying the fish to make sure it’s safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.
  • Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.
HOW LONG DOES A POKE BOWL STAY FRESH?

It’s best to eat raw fresh poke the day you make it, but it will keep in the fridge up to two days.

SPICY MAYO:

It’s so simple, just mayo and sriracha. Make it as spicy or mild as you wish. You can use full fat mayo or light mayo, I use what I have on hand. I usually make a larger amount which I keep refrigerated in a squirt bottle to make it easy to drizzle over my poke bowl.

INGREDIENTS

For the tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

For the spicy mayo

  • 2 tablespoons light mayonnaise
  • 2 teaspoons sriracha sauce

For The Bowl

  • 1 cup cooked short grain brown rice or sushi white rice
  • 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
  • 1/2 medium Hass avocado, (3 ounces) sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
INSTRUCTIONS
  • In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
  • Drizzle with spicy mayo and sesame seeds and serve