Name: Spicy Tuna Poke Bowls
Prep time: 20 min
Total time: 20 min
Cuisine: Hawaiian
Ingredients: 8oz raw sushi- or sashimi-grade tuna, cubed; 1/4 cup soy sauce; 2 teaspoons rice vinegar; 1/2″ ginger, grated; 1 teaspoon honey; 1 pinch chilli flakes (optional); 1/2 cup white rice, raw; 1 cup edamame, frozen, thawed; 1 carrot, julienned; 3 radishes, thinly sliced; 1/4 cucumber, thinly sliced; 1 green onion, thinly sliced; Sesame seeds, to serve; 2 tablespoons mayonnaise; 1/2 teaspoon sriracha or hot sauce; Water, to thin

Spicy Tuna Poke Bowls

Author: Stephanie Kay

These are the BEST tuna poke bowls! Made with fresh ahi tuna, rice, edamame, cucumber, carrots, radish and a spicy mayo sauce, these spicy tuna poke bowls are a quick, easy and delicious meal.

Author: Stephanie Kay
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Mains
Cuisine: Hawaiian
Diet: Gluten Free

Ingredients

tuna poke:

8oz raw sushi- or sashimi-grade tuna, cubed
1/4 cup soy sauce
2 teaspoons rice vinegar
1/2″ ginger, grated
1 teaspoon honey
1 pinch chilli flakes (optional)

bowls:

1/2 cup white rice, raw
1 cup edamame, frozen, thawed
1 carrot, julienned
3 radishes, thinly sliced
1/4 cucumber, thinly sliced
1 green onion, thinly sliced
Sesame seeds, to serve

spicy sauce:

2 tablespoons mayonnaise
1/2 teaspoon sriracha or hot sauce
Water, to thin

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Instructions

In a small saucepan on medium-high heat, combine rice with 1 cup of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook until all of the water has been absorbed and the rice can be fluffed with a fork, about 15 minutes. Once cooked, remove the saucepan from the heat and allow to cool completely. (You can run the rice under cold water in a strainer to help speed up this process.)
In a medium bowl, add the soy sauce, rice vinegar, ginger, honey and chilli flakes and whisk until well combined.
Add the cubed tuna to the soy sauce mixture, gently stir it with a spoon or spatula until all of the tuna is coated in the marinade, and transfer to the fridge for at least 15 minutes or up to 1 hour.
In a small bowl or jar, combine the mayonnaise and sriracha and whisk to combine. Taste and adjust the spice level as needed. If you find the sauce too thick add a small splash of water and whisk again until you’ve reached your desired consistency.
Once the tuna has marinated and the rice has cooled completely, begin to assemble the bowls.
Divide the rice, edamame, carrots, radish, and cucumber evenly across two bowls.
Top each bowl with half of the tuna mixture (discard any extra marinade), a sprinkle of green onion and sesame seeds and a drizzle of the spicy mayo.
Serve immediately and enjoy!

Notes

GLUTEN-FREE OPTION: Use tamari or coconut aminos instead of soy sauce.

Find it online: https://kaynutrition.com/spicy-tuna-poke-bowls/