If there’s a perfect meal for warm weather, it’s undoubtedly a poke bowl. And these lovely spicy tuna poke bowls are super fresh, light and fab for summery evenings. Just toss your tuna with a sweet, spicy dressing, pile onto sticky sushi rice with crunchy veggies and finish with a drizzle of spicy gochujang aioli and sweet chili jam.
Whenever I make these my boyfriend gets SO excited – they’re definitely one of his favorite meals I make and the best part is they’re super easy AND super speedy to pull together (even he can make them!)
Poke is a traditional Hawaiian dish, usually consisting of diced raw fish, tossed in a punchy sauce and served over rice. Poke bowls have become SUPER popular as a healthier take-out option, but they’re so easy to make at home and tend to be a lot more affordable.
They’re also GREAT for prepping in advance – each element will be fine in the fridge for at least 3 days. And if you end up with any leftover spicy tuna, you’ve got the perfect excuse to make spicy tuna crispy rice paper cups.
If you like the look of these tuna poke bowls, you’ll probably love these grilled chicken poke bowls, baked salmon poke bowls and salmon sushi bowls too.
Ingredients
- Tuna. You’ll want to use fresh, sashimi-grade salmon here (salmon that’s safe to eat raw). You should be able to find this in larger grocery stores, or if you have a fishmonger close by. You could also use sashimi-grade salmon.
- Rice. While you can use long-grain rice here (like basmati), short-grain sushi rice is best for that lovely, sticky texture that works so well with the toppings.
- Spicy mayo. This adds a luxuriousness to the tuna and a hint of spice so I really recommend using it if you can (you can use regular aioli if you prefer). I’m using my favorite speedy gochujang aioli, but you can use any you like.
- Sweet chili jam. Or use sweet chili sauce, or you could use honey or hot honey sauce.
- Cucumber. While you can play around with your toppings, I always think cucumber is a non-negotiable. It’s fresh, light and brings a crunchy texture which pairs perfectly with the soft tuna. I like to dice the cucumber so that it’s roughly the same size as the tuna.
How to make them
Start by getting your sushi rice cooking. When it’s on the stove, prep your tuna and your toppings. Dice your tuna into small pieces, then mix with the soy sauce, sesame oil, spicy mayo, sweet chili jam and sesame seeds.
Once your rice is cooked, stir through the rice vinegar and divide it between your plates. Top with the spicy tuna, crunchy toppings, another dollop of spicy mayo and a good sprinkling of sesame seeds.
Got a question?
Yes! These are perfect for making ahead of time. The tuna mixture will keep for 3 days, stored in the fridge, as will the rice. All the veggie toppings can be prepared ahead of time too.
Sure! I know raw fish isn’t for everyone and you can absolutely use cooked fish here. You could even use canned tuna. If you do use cooked fish, you can either dice the raw fish and mix it with the dressing before baking it, or mix the dressing through the cooked fish. Either works!
You can get as creative as you like with the toppings! I’ve kept things simple with crunchy cucumber, scallions and cilantro, but you could add chunks of avocado, pickled radish, red cabbage or red onions, diced mango or pineapple, edamame beans, garden peas, julienned carrots…you can really play around.
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If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Spicy Tuna Poke Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
If there’s a perfect meal for warm weather, it’s undoubtedly a poke bowl. And these lovely spicy tuna poke bowls are super fresh, light and fab for summery evenings. Just toss your tuna with a sweet, spicy dressing, pile onto sticky sushi rice with crunchy veggies and finish with a drizzle of spicy gochujang aioli and sweet chili jam.
Ingredients
- 1.5 cups sushi rice
- 250g/8.5oz sashimi grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons gochujang aioli (or regular aioli), plus more to serve
- 1 tablespoon sweet chilli jam, plus more to serve
- 1 cucumber
- 3 scallions (spring onions), finely sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice wine vinegar (or white wine vinegar)
Instructions
- Cook the rice. Rinse your rice thoroughly in water, then add to a saucepan you have a lid for. Add 1 3/4 cups of water and set over medium-high heat. When you see bubbles forming on top of the water, pop the lid on, and reduce the heat to low. Cook for 20 minutes, then remove the pot from the heat (still with the lid on) and let sit for another 10 minutes.
- Prep the toppings. While the rice cooks, dice your cucumber, finely slice your scallions and slice your tuna into small chunks.
- Marinate the tuna. Add your tuna to a bowl, then add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of spicy aioli, 1 tablespoon of sweet chili jam and 1 tablespoon of sesame seeds. Mix through the tuna, then set aside.
- Season the rice. Once the cooked rice has been sitting for 10 minutes, take the lid off, then mix through 2 tablespoons of rice vinegar.
- Assemble the bowls. Divide the seasoned rice between bowls, then top with the spicy tuna. Finish with the diced cucumber, sliced scallions and another dollop of spicy aioli. Finish with the sesame seeds sprinkled on top.
Notes
STORAGE INSTRUCTIONS: Any leftovers will keep well, for 3 days in the fridge. You can also prep the bowls and then assemble them later – mix the tuna, cook the rice, chop your toppings and store them separately in the fridge.
INGREDIENT NOTES: Make sure you use sashimi grade tuna (tuna that’s safe to eat raw). You could also use sashimi grade salmon, or use cooked fish if you prefer (or even canned tuna).
OPTIONAL ADDITIONS: You can play around with your toppings – I’ve kept things pretty simple so you can add to it if you like. Try chunks of avocado, edamame beans, garden peas, shaved carrots, pickled red cabbage, red onions or radishes, or throw in chunks of mango or pineapple.
- Prep Time: 10
- Cook Time: 20
- Category: fakeaways
- Method: stove top
- Cuisine: asian
Nutrition
- Serving Size: 300g
- Calories: 436
- Sugar: 7.3g
- Sodium: 392.4mg
- Fat: 6.6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70.6g
- Fiber: 1.3g
- Protein: 22.3g
- Cholesterol: 24.4mg
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