Spicy Tuna Poke Bowl

Ingredients

• 340–454 g (12–16 oz)sushi-grade ahi tuna steak
• 2.5 ml (½ teaspoon)sea salt
• 60 ml (¼ cup)coconut aminos
• 60 ml (¼ cup)rice vinegar
• 20 ml (4 teaspoons)sesame oil
• 120 ml (½ cup)avocado oil mayonnaise
• 30 ml (2 tablespoons)Asian chilli paste or sriracha
• 5 ml (1 teaspoon)rice vinegar
• 5 ml (1 teaspoon)coconut aminos
• As neededcooked white rice or chopped salad greens, or both
• 1English cucumber, diced
• 1–2avocados, pitted, peeled and diced
• 1 packetpea sprouts
• 1 packetseaweed snacks
• To tastetoasted sesame seeds
• To tastepickled ginger

Instructions

1. 1

   Cut the tuna

   Cut the tuna into small 1.3 cm (½-inch) cubes and put them in a medium-sized bowl.

2. 2

   Season the tuna

   Sprinkle the 2.5 ml (½ teaspoon) of salt over the tuna.

3. 3

   Marinate the tuna

   In a small bowl, mix the 60 ml (¼ cup) coconut aminos, 60 ml (¼ cup) rice vinegar and 20 ml (4 teaspoons) sesame oil. Pour about two-thirds of this mixture over the tuna and toss to coat. Leave it to marinate at room temperature for 10–15 minutes while you prepare the remaining ingredients; keep the rest of the marinade for drizzling.

4. 4

   Mix the spicy mayo

   Stir together the avocado oil mayonnaise, chilli paste or sriracha, 5 ml (1 teaspoon) rice vinegar and 5 ml (1 teaspoon) coconut aminos in a small bowl.

5. 5

   Build the bowls

   Use rice, salad greens or both as the base. Spoon the marinated tuna on top, add the cucumber, avocado, pea sprouts, seaweed snacks and garnishes, then drizzle with spicy mayo and some reserved marinade before serving.

What is a spicy tuna poke bowl?

Poke is a Hawaiian dish of seasoned, bite-sized raw fish, often served with rice and toppings. This bowl takes that idea in a spicy direction with a chilli-mayo drizzle and a simple coconut-aminos marinade.

The combination works because rich tuna and avocado meet crisp cucumber, delicate sprouts and savoury seaweed. Rice makes it a more filling meal, while greens keep the bowl fresh and light in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 36g protein, 48g carbs, 31g fat.

Tuna provides most of the protein, while rice supplies much of the carbohydrate if you use it as a base. The mayonnaise, sesame oil and avocado contribute most of the fat. For a balanced plate, include plenty of cucumber and greens and choose a rice portion that suits your appetite.

Choosing the tuna

Sushi-grade tuna: Buy tuna intended to be eaten raw from a trusted fishmonger and keep it chilled until you are ready to prepare it. If you are unsure whether it is suitable for raw use, ask the seller.

A short marinade

Marinating time: The tuna only needs 10–15 minutes in the coconut aminos, rice vinegar and sesame oil. Reserve about one-third of the mixture before adding it to the fish, so you have a clean portion for serving.

Room temperature: The method calls for marinating at room temperature while you prepare the toppings. Keep this brief, and return the tuna to the fridge if preparation takes longer.

Getting the spicy mayo right

Chilli level: Stir the mayonnaise, chilli paste or sriracha, vinegar and coconut aminos together until smooth. The amount of chilli paste controls the heat, so adjust it to suit your preference.

Cutting and assembling

Even cubes: Cut the tuna into roughly 1.3 cm cubes so each spoonful is easy to eat. A sharp knife helps make clean cuts without crushing the fish.

Layered toppings: Set out the base and toppings before adding the tuna. This makes it easier to divide everything evenly among the four bowls and serve while the fish is fresh.

Choosing a base

Rice: Use cooked white rice for a classic, hearty base that catches the marinade and spicy mayo.

Greens: Chopped salad greens bring a crisp contrast and make the bowl less rice-centred. You can also use both for a mix of textures.

What to serve alongside

The cucumber, sprouts, avocado, seaweed and pickled ginger already provide a range of fresh, savoury and tangy flavours. If you want an extra side, serve a simple green salad or additional vegetables, keeping the bowl toppings as the focus.

Recipe notes & tips

• Keep the tuna refrigerated until you are ready to cube and marinate it.
• Use a sharp knife to cut the tuna into neat, similar-sized pieces.
• Reserve the drizzle portion before it touches the raw tuna.
• Prepare the toppings during the short marinating time.
• Add the spicy mayo gradually so you can control how much goes on each bowl.

Variations

• Extra heat: Add more chilli paste or sriracha to the mayonnaise.
• Milder sauce: Use less chilli paste and taste before adding more.
• Greens base: Replace the rice with chopped salad greens.
• Mixed base: Combine rice and salad greens in each bowl.
• More crunch: Add extra cucumber or pea sprouts.
• Citrus lift: Add a squeeze of lime at the table.

Common mistakes to avoid

• Long marinating: The tuna is intended to marinate for only 10–15 minutes; keep to that window while preparing the toppings.
• Using all the marinade: Set aside one-third before it touches the tuna so there is some for serving.
• Uneven cubes: Cut the tuna into pieces of roughly the same size for consistent bites.
• Overdoing the chilli: Start with a modest amount in the mayo and adjust to taste.
• Assembling too early: Add the toppings and dressing close to serving so the greens and cucumber stay crisp.

How to store

These bowls are best assembled and eaten straight away because they contain raw tuna. Keep any unassembled ingredients covered and refrigerated, and follow the fishmonger's guidance for storing raw tuna; do not keep leftover dressed tuna at room temperature.

Frequently asked questions