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Serves
US | Metric
Ingredients
For the Tuna
  • 300 g Sushi Grade Tuna Steaks, cut into 1/2 inch cubes
  • 2 Spring Onions, thinly sliced
  • 2 tbsps Light Soy Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Sriracha
For the Veggies
  • 150 g Cooked Sushi Rice
  • 3 tbsps Rice Wine Vinegar
  • 2 tbsps Sugar
  • 1 tsp Salt
  • Cucumber, peeled and diced into 1/2 inch cubes
  • 1 Avocado, thinly sliced lengthways
  • 50 g Radish, thinly sliced
  • 2 Spring Onions, thinly sliced
  • 1 tsp Sesame Seeds, for garnish
  • 2 Sushi Nori Sheets, sliced into thin strips
  • Soy Sauce, for serving
  • Wasabi paste, for serving
  • Handful of Fresh Coriander Leaves
For the Spicy Mayo
  • 2 tbsps Mayonaise
  • 2 tsps Sriracha
  • Drop of water
Spicy Tuna Poke Bowl Spicy Tuna Poke Bowl

Spicy Tuna Poke Bowl

A super healthy tasty lunch or brunch! Full of fresh flavours with a lovely spicy Sriracha mayo drizzled on top, one of the best lunches I've had in a while!

Prep 15 minutes
Total 20 minutes
  1. Begin by making the spicy mayo; combine all ingredients together in a bowl and mix well - the water helps to thin the sauce making it easier to drizzle. Set aside for later.
  2. Add the rice wine vinegar, sugar and salt to the cooked sushi rice and mix well - this acts a s a seasoning for the rice. Set aside.
  3. In a separate bowl add the tuna chunks, soy sauce, spring onions, sesame oil and sriracha. Gently toss to combine and set aside whilst you prepare the poke bowls.
  4. Evenly distribute the rice into two bowls, working in a clockwise manner, begin layering the rice with the cubes of cucumber, radishes, avocado and finish with the tuna chunks - these look best when sitting opposite the radishes to even out the colours in the bowl. Add a squeeze of wasabi paste next to the tuna, as little or as much as you want depending on how hot you want to go! Drizzle the spicy mayo over everything then top with the nori sheets, spring onions and sesame seeds. Drape a handful of the coriander leaves around the outer of the bowl, this will frame everything nicely. Serve with a little extra soy sauce and wasabi on the side and dig in!
Spicy Tuna Poke Bowl Spicy Tuna Poke Bowl

Spicy Tuna Poke Bowl

A super healthy tasty lunch or brunch! Full of fresh flavours with a lovely spicy Sriracha mayo drizzled on top, one of the best lunches I've had in a while!

favorite
print
like
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
For the Tuna
  • 300 g Sushi Grade Tuna Steaks, cut into 1/2 inch cubes
  • 2 Spring Onions, thinly sliced
  • 2 tbsps Light Soy Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Sriracha
For the Veggies
  • 150 g Cooked Sushi Rice
  • 3 tbsps Rice Wine Vinegar
  • 2 tbsps Sugar
  • 1 tsp Salt
  • Cucumber, peeled and diced into 1/2 inch cubes
  • 1 Avocado, thinly sliced lengthways
  • 50 g Radish, thinly sliced
  • 2 Spring Onions, thinly sliced
  • 1 tsp Sesame Seeds, for garnish
  • 2 Sushi Nori Sheets, sliced into thin strips
  • Soy Sauce, for serving
  • Wasabi paste, for serving
  • Handful of Fresh Coriander Leaves
For the Spicy Mayo
  • 2 tbsps Mayonaise
  • 2 tsps Sriracha
  • Drop of water

  1. Begin by making the spicy mayo; combine all ingredients together in a bowl and mix well - the water helps to thin the sauce making it easier to drizzle. Set aside for later.
  2. Add the rice wine vinegar, sugar and salt to the cooked sushi rice and mix well - this acts a s a seasoning for the rice. Set aside.
  3. In a separate bowl add the tuna chunks, soy sauce, spring onions, sesame oil and sriracha. Gently toss to combine and set aside whilst you prepare the poke bowls.
  4. Evenly distribute the rice into two bowls, working in a clockwise manner, begin layering the rice with the cubes of cucumber, radishes, avocado and finish with the tuna chunks - these look best when sitting opposite the radishes to even out the colours in the bowl. Add a squeeze of wasabi paste next to the tuna, as little or as much as you want depending on how hot you want to go! Drizzle the spicy mayo over everything then top with the nori sheets, spring onions and sesame seeds. Drape a handful of the coriander leaves around the outer of the bowl, this will frame everything nicely. Serve with a little extra soy sauce and wasabi on the side and dig in!