Description
Looking for a fresh and healthy lunch or dinner that isn’t a salad? Or maybe you have a sudden craving for sushi? This homemade spicy tuna sushi poke rice bowl recipe is full of umami flavor and fresh ingredients. You don’t even have to go to to a sushi restaurant to get it! You can make it at home for half the cost and will probably have leftovers! A whole new take on sushi at home.
Ingredients
Units
Scale
- 1 lb Sushi Grade Tuna cubed
- 1 cup Jasmine Rice
- 1 Cucumber cubed
- 2 Jalapenos diced with seeds removed
- 3 Green Onions chopped
- 1 Carrot shredded
- 1 Avocado pitted and sliced
- 2 tbsp Fresh Cilantro chopped
- Fried Onions
- 1 Lime halved and quartered
- Sriracha Mayo drizzle
Spicy Tuna Sauce
- 1 tsp Sesame Oil
- 2 1/2 tsp Ponzu Sauce
- 1 tsp Low Sodium Soy Sauce
- 1 tsp Minced Garlic
- Sriracha to taste
- Cayenne Pepper to taste
Instructions
- In a small pot, add 2 cups of water and bring to a boil.
- While the water is heating, use a sharp knife and slice your sushi grade tuna into small bite sized pieces. About 1/2 inch to 1 inch in size.
- In a medium sized mixing bowl, add sesame oil, ponzu sauce, soy sauce, garlic, sriracha, and cayenne. Wisk together.
- Add cubed tuna to the mixing bowl and coat the tuna in the sauce.
- Once the water is boiling, add 1 cup of jasmine rice and reduce heat to low and cover. Cook for 20 minutes for regular rice or follow box instructions for instant rice.
- Chop cucumber, jalapeno, cilantro, green onion, carrot and avocado while rice is cooking. To speed up the chopping process I use this slicer.
- When the rice is cooked through, fluff with a fork and scoop into bowls.
- Add chopped veggies, fruit, spicy tuna mixture, and crispy onions to the top of the rice.
- Sprinkle bowl with chopped cilantro and green onion and a generous drizzle of sriracha mayo.
- Garnish with a lime wedge.
- Store leftovers in the fridge for no more than 2 days.
Notes
This makes two large poke bowls and we both normally have about a third of our bowl leftover. Because this is raw fish, I do not keep leftovers for more than one day.
- Prep Time: 10
- Cook Time: 20
- Category: Entree
- Method: Stove Top
- Cuisine: American, Japanese, Hawaiian