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Flavorful Tuna Poke Bowls Recipe with Easy Spicy Sriracha Mayo

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A quick and easy poke bowl featuring fresh sushi-grade tuna marinated in a flavorful sauce, topped with crunchy veggies and a creamy, spicy sriracha mayo. Perfect for a vibrant, satisfying meal in under 30 minutes.

Ingredients

Scale
  • 12 oz fresh sushi-grade tuna, diced into bite-size pieces
  • 3 tablespoons soy sauce (use gluten-free tamari or coconut aminos for gluten-free option)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh ginger, finely grated
  • 2 green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon fresh lime juice
  • Pinch of garlic powder
  • 2 cups cooked sushi rice or jasmine rice
  • 1/2 cucumber, thinly sliced or julienned
  • 1 ripe avocado, sliced
  • 1/2 cup shelled and cooked edamame
  • 1 medium carrot, shredded
  • Toasted sesame seeds for garnish
  • Nori strips or furikake seasoning (optional)

Instructions

  1. Rinse 1 cup (180 g) sushi or jasmine rice under cold water until water runs clear. Cook according to package instructions or in a rice cooker with 1 1/4 cups (300 ml) water. Fluff with a fork and let cool slightly for about 10 minutes.
  2. In a medium bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon grated fresh ginger. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes.
  3. In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons sriracha sauce, 1 teaspoon fresh lime juice, and a pinch of garlic powder. Whisk until smooth and creamy. Adjust sriracha to taste.
  4. Prepare veggies: thinly slice 1/2 cucumber, shred 1 medium carrot, shell and cook 1/2 cup edamame, and slice 1 ripe avocado.
  5. Divide cooked rice evenly into 2 to 3 bowls. Top each with marinated tuna, cucumber, carrot, edamame, and avocado slices.
  6. Drizzle spicy sriracha mayo over the bowls. Garnish with toasted sesame seeds and optional nori strips or furikake seasoning.
  7. Serve immediately. Optionally, squeeze fresh lime over the bowl before eating.

Notes

Use sushi-grade or sashimi-grade tuna for best freshness and safety. Marinate tuna for no longer than 10-15 minutes to avoid mushy texture. Let rice cool slightly before assembling to prevent wilting veggies and overcooking tuna. Adjust sriracha in mayo to control heat level. Assemble bowls just before serving to keep textures fresh. For gluten-free, substitute soy sauce with tamari or coconut aminos. For a fruity twist, swap cucumber with mango cubes in warmer months.

Nutrition

Keywords: tuna poke bowl, spicy sriracha mayo, sushi-grade tuna, quick poke bowl, healthy poke recipe, gluten-free poke, easy dinner, fresh seafood bowl

Find it online: https://flurpchef.com/flavorful-tuna-poke-bowls-recipe-with-easy-spicy-sriracha-mayo-guide/