Spicy Tuna Poke Bowl with Avocado (Printable)
Fresh marinated tuna with creamy avocado and crisp vegetables over seasoned rice
# What You Need:
→ Tuna and Marinade
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→ Sushi Rice Base
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→ Fresh Toppings
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# Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat, keep covered, and let stand for 10 minutes. Whisk rice vinegar, sugar, and salt until dissolved, then gently fold into cooked rice. Allow rice to cool to room temperature before assembling bowls.
02 - In a medium bowl, whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sesame seeds, and spring onion until well combined. Add diced tuna and toss gently to coat evenly. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
03 - Divide seasoned rice among four serving bowls. Arrange marinated tuna, sliced avocado, cucumber, carrot, edamame, and nori strips on top of rice in sections. Garnish with pickled ginger, sesame seeds, chili slices, and microgreens or radish. Serve immediately, mixing ingredients just before eating.
# Expert Advice:
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- The spicy creamy sauce clings to every cube of tuna like it was made for each other
- You get that restaurant quality bowl at home for half the price
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- Never freeze fresh tuna for poke it destroys the texture completely
- The rice needs to be room temperature or the warm rice will cook the tuna slightly
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- Cut your tuna against the grain and keep your knife razor sharp
- The sauce tastes better after 20 minutes of flavors melding