• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Main Dishes

    Spicy Tuna Poke

    Published: Dec 4, 2020 · Modified: Jan 13, 2023 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These spicy tuna poke bowls are made with seasoned sushi rice, marinated ahi or albacore tuna, and a spicy mayo sauce. Serve as a quick lunch or dinner!

    Spicy Tuna Poke Bowls on a serving tray with chopsticks

    We don’t currently have easy access to sushi. I consider this one of the minor tragedies of 2020.

    Happily, thanks to our monthly Sitka Salmon Shares deliveries, we do have easy access to high-quality “sushi-grade” seafood.

    We’ve been enjoying our seafood deliveries with treats like pan-seared rockfish, lingcod with lemon caper sauce, salmon almondine and black cod teriyaki.

    Guys, I probably should take some of that seafood and learn how to make sushi. But I haven’t, and quite honestly, I’d rather have someone else roll it for me.

    That’s where the poke bowl comes in. That’s right, it’s not only a restaurant favorite, but you can also make it at home.

    These easy seafood and rice bowls are the perfect way to soothe your sushi craving. Or at least, it satisfies my sushi cravings!

    I love making poke bowls that have the flavors from my favorite sushi rolls, but are quick and easy to prepare.

    Earlier this fall, I shared the recipe for these deconstructed sushi bowls.

    More recently, I’ve been trying out different sauce and fish combinations, and these spicy tuna poke bowls are my new favorite meal.

    Want more tuna ideas? Try making seared albacore tuna, seared ahi tuna steaks and ahi tuna wraps with wasabi.

    What Kind of Tuna Should I Use?

    This recipe is written for either ahi tuna or albacore tuna. It works perfectly with either tuna steaks or tuna loin.

    The tuna in the photos is an albacore tuna loin.

    Where Can I Buy Ahi or Albacore Tuna?

    Ahi tuna is (in general) the easiest tuna to find. I usually buy ahi tuna steaks from the freezer aisle at Trader Joe’s.

    Albacore tuna is a little trickier to find, but you can order both albacore and ahi tuna online. Check out my tips on where to order seafood online.

    Tips for Choosing High-Quality Tuna

    I avoid buying ahi tuna that’s bright pink, because that’s a good indication that the tuna has been sprayed with carbon monoxide to boost the color.

    Besides the ick factor, I’ve also found that chemically sprayed tuna doesn’t have as much flavor.

    What Does Sushi-Grade Mean?

    The term sushi-grade is unregulated.

    In theory, it means that the fish has been flash frozen right after it was caught and processed. However, because the term isn’t regulated, it’s only as trustworthy as the brand selling the fish.

    If you’re tempted to pay extra just for the sushi-grade label, make sure you understand what the brand means by the term.

    Is the Tuna Raw or Cooked?

    As written, this recipe uses raw tuna.

    However, if you’re more comfortable with cooked fish, check the recipe card notes for directions.

    Can I Use Canned Tuna?

    You can ― just know that your spicy tuna poke bowls will have both a different flavor and texture than if you used uncooked tuna.

    It’ll still be pretty delicious with canned fish!

    Want more canned tuna ideas? Try making wasabi tuna salad!

    What Kind of Rice Should I Use for Spicy Tuna Poke?

    Ideally, use sushi rice for these poke bowls. I use Nishiki sushi rice.

    You can follow the package directions, or follow the stove-top directions in the recipe card.

    If you don’t have any on hand, you could also swap it for another type of white rice.

    Swapping jasmine or basmati rice? Try cooking basmati rice in the microwave, or make Instant Pot basmati rice or Instant Pot jasmine rice.

    Cook Sushi Rice
    Cook Sushi Rice

    How to Make Spicy Tuna Poke

    Start by cutting the tuna into cubes.

    I like to use a fillet knife to cut the tuna.

    Albacore Tuna Loin
    Albacore Tuna Loin

    Next, marinate the tuna in an easy sweet chili sauce.

    You’ll need rice vinegar, soy sauce (or tamari), a little sugar, garlic powder, and (if you want) a little cayenne.

    You’ll also need sambal oelek (red chili paste). I use Huy Fong Sambal Oelek.

    Mix the marinade ingredients together and pour it over the tuna.

    Marinate the tuna for about 15 minutes.

    Dice Tuna + Marinate
    Dice Tuna + Marinate

    Next, drain the marinade into a saucepan.

    Heat the marinade until it simmers, and then remove it from the heat.

    Simmer the Spicy Marinade
    Simmer the Spicy Marinade

    Finally, scoop the rice into bowls.

    I used these rice bowls and these chopstick rests in the photos.

    Add Rice + Tuna to Bowls
    Add Rice + Tuna to Bowls

    Add the tuna to the bowls.

    Sprinkle a little furikake seasoning (a seaweed and sesame seed mixture) onto the rice. You can buy furikake online.

    Add Spicy Tuna Poke Toppings
    Add Spicy Tuna Poke Toppings

    Top your spicy tuna poke with sliced avocado, diced green onion, the marinade and a quick spicy mayo.

    Just mix a little mayo and Sriracha together for the sauce.

    Serve these spicy tuna poke along with some pickled ginger and wasabi on the side. I buy Ginger People’s pickled sushi ginger and this Japanese wasabi paste.

    Spicy Tuna Poke Bowls on a serving tray with chopsticks
    Spicy Tuna Poke Bowls on a serving tray with chopsticks
    Print Recipe Save Recipe Saved!
    5 from 5 votes

    Spicy Tuna Poke

    These spicy tuna poke bowls are made with seasoned sushi rice, marinated ahi or albacore tuna, and a spicy mayo sauce. Serve as a quick lunch or dinner!
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American, Hawaiian, Japanese
    Diet: Gluten Free
    Servings: 2 people
    Calories: 769kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Equipment

    • chopsticks

    Ingredients

    Sushi Rice:

    • 1 cup medium-grain sushi rice
    • 1 ½ cups water
    • ½ teaspoon sea salt
    • 2 tablespoons rice vinegar

    Spicy Tuna:

    • 8 ounces ahi or albacore tuna (steaks or loins) Use commercially frozen fish. Thaw before marinating.
    • ¼ cup soy sauce or tamari sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
    • ¼ cup rice vinegar
    • 1 tablespoon sugar (white or brown)
    • 1 tablespoon sambal oelek (red chili paste) Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes
    • 1 teaspoon garlic powder
    • ½ teaspoon cayenne (optional)

    Spicy Mayo:

    • 2 tablespoons mayonnaise
    • 2 teaspoons Sriracha or more, to taste

    Sushi Bowl Toppings:

    • ½ teaspoons furikake seasoning Or swap a few pieces of thinly sliced nori (roasted seaweed)
    • 1 avocado, thinly sliced
    • 1 green onion, thinly sliced (green top only)
    • 6 slices pickled sushi ginger Use more or less as desired
    • wasabi (optional), to taste
    • extra soy sauce or tamari, to taste Use gluten-free certified sauce if needed

    Instructions

    Make Sushi Rice:

    • Add the rice to a mesh sieve and rinse until the water runs clear.
      Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.
      Note: If using short-grain rice instead of medium-grain, follow the package directions.
      Stovetop Directions:
      Add rice, water and salt to a small saucepan.
      Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.
      After cooking:
      Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
      Cook Sushi Rice

    Prepare the Tuna:

    • Dice the raw tuna into small cubes. Alternatively, thinly slice the fish.
      Place the cubed fish into a shallow dish.
      Albacore Tuna Loin
    • Whisk together the soy sauce, rice vinegar, sugar, sambal oelek, garlic powder and cayenne (if using).
      Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.
      Dice Tuna + Marinate

    Cook the Marinade:

    • After the fish marinates, pour the marinade into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.
      Simmer the Spicy Marinade

    Assemble the Poke Bowls:

    • Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.
      Scoop rice into the bowls. (You may have extra rice.)
      Add Rice + Tuna to Bowls
    • Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)
      Add the fish to the bowls, and drizzle the marinade over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado and green onion. Drizzle the spicy mayo across the toppings (you might have extra).
      Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra marinade or spicy mayo on the side.
      Serve immediately.
      Spicy Tuna Poke Bowls on a serving tray with chopsticks

    Notes

    Cooking Tuna:  Marinate the salmon steaks or loins. Brush a heavy pan with oil and heat over medium-high heat.  Remove tuna from marinade, and sear for 30 seconds to 1 minute per side, or to desired doneness.  Slice or cube the tuna.
    Extra Topping Ideas:
    • Marinate sliced Japanese or English cucumber in rice vinegar overnight.  Strain cucumbers out of vinegar, toss with sesame seeds + serve.
    • Add edamame
    Nutrition information does not include wasabi and extra (optional) soy sauce.

    Nutrition

    Calories: 769kcal (38%) | Carbohydrates: 98g (33%) | Protein: 39g (78%) | Fat: 24g (37%) | Saturated Fat: 4g (25%) | Cholesterol: 45mg (15%) | Sodium: 2486mg (108%) | Potassium: 954mg (27%) | Fiber: 10g (42%) | Sugar: 9g (10%) | Vitamin A: 2869IU (57%) | Vitamin C: 15mg (18%) | Calcium: 42mg (4%) | Iron: 4mg (22%)
    Tried this recipe?Leave a comment and rating below!
    « Best Small Espresso Makers
    How to Dress for Winter Camping (Women’s Clothing) »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.