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Spicy Tuna Poke Bowls on a serving tray with chopsticks
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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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Hawaiian, Japanese
Diet: Gluten Free
Servings: 2 people
Calories: 769kcal



Sushi Rice:

Spicy Tuna:

Spicy Mayo:

Sushi Bowl Toppings:


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


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.


Calories: 769kcal | Carbohydrates: 98g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 2486mg | Potassium: 954mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2869IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 4mg