This tuna poke bowl is a delicious and filling meal-in-a-bowl that combines fresh tuna, sushi rice, veggies and zesty spicy mayo.

I love going out to eat and then coming home inspired by what I ordered and recreating the recipe. I recently had a tuna poke bowl in a restaurant and it was divine. The melt-in-your-mouth tuna together with the crunch of the vegetables topped with the zesty spicy mayo was so good!

In truth, I love salads that have a little bit of everything in them. That’s why, although they’re not really new, I was thrilled when poke bowls became popular. They’ve got protein, they’ve got grains, they’ve got vegetables — they’re a perfect combination for a meal in a bowl.

I like to double and even triple my spicy mayo recipe. I keep it in a squeeze bottle in the fridge — it lasts for a long time, but you probably won’t need it to! My kids love to put it on everything and I’m always making more!

As always, when slicing and dicing, it important to have good knives like this one. A sharp knife reduces the risk of you cutting yourself and else allows you to cut your components smoothly without ruining them.

Although this post features a recipe for a tuna poke bowl, it’s not really something you need an exact recipe for. You can feel free to swap any of the vegetables or components for different ones that you like better and it will be amazing.

Watch a video of me making the tuna poke bowl here.

Tuna Poke Bowl

You don't need to go to a restaurant to get this delicious combo of mouthwatering tuna, crunchy veggies and zesty spicy mayo!

Print Recipe

Ingredients

Sushi Rice:

1 cup short-grain brown rice
2 cups water
1 tsp toasted sesame oil
1 tsp rice vinegar

Tuna:

1 raw sushi-grade tuna steak
2 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp soy sauce
2 tsp lime juice

Veggies:*

Edamame
Persian cucumbers, diced
Avocado, sliced
Radishes, sliced
Toasted sesame seeds, for garnish

Spicy mayo:

½ cup mayonnaise
2 tsp toasted sesame oil
1 tsp sriracha sauce
½ tsp soy sauce
½ tsp rice vinegar

Instructions

For the rice, preheat oven to 350°F. Place rice and water in a pan. Cover and bake for about 1 hour.
Remove from oven and allow to cool for a few minutes. Mix rice with toasted sesame oil and rice vinegar. Set aside until ready to use.
For the tuna, dice the tuna steak into small cubes. Gently toss with toasted sesame oil, rice vinegar, soy sauce, and lime juice. Marinate for a few minutes before assembling poke bowl.
For the spicy mayo, place all ingredients in a bowl or container. Mix to combine.
To assemble, place rice at the bottom of the bowl. Arrange tuna and vegetables on top of the rice. Drizzle with spicy mayo or keep it on the side.

Notes

*Feel free to add or swap any vegetables of your choice.

Recipe by Faigy Murray | https://mykitchenmystudio.com/tuna-poke-bowl/

Tuna Poke Bowl