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Spicy Ahi Tuna Poke Bowl Recipe

This Spicy Ahi Tuna Poke Bowl Recipe is an easy, healthy dinner that is just as good as restaurants but at home! Naturally gluten free and protein packed!
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Rice chilling time 2 hours
Total Time 2 hours 30 minutes
Servings 4 People
Calories 492kcal
Author Taylor


For the rice

  • 1 Cup Uncooked sushi rice (or white rice)
  • 1 Cup + 1 Tbsp Water
  • 2.5 Tbsp Unseasoned rice vinegar
  • 1 1/2 tsp Sugar
  • 1/2 tsp Salt

For the tuna

  • 6 Tbsp Orange juice
  • 4 Tbsp Green onion, thinly sliced
  • Juice of 1 Large lime
  • 2 tsp Reduced-sodium soy sauce
  • 1/2 tsp Fresh ginger, minced
  • 1 1/2 tsp Sesame oil
  • 1/2 tsp Sriracha
  • 1 lb Raw, sushi-grade Ahi tuna, cut into 1/2 inch cubes

For the bowls:

  • 1 1/3 Cups Cucumber, roughly chopped
  • 1 Large Avocado, diced
  • Sesame seeds, for garnish
  • Sliced nori sheet (optional)
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Sriracha


  • Rinse the rice in a strainer until the water runs clear. Then, place into a pot with the water. Bring to a boil, stirring frequently.
  • Once boiling, cover and reduce the heat to low and simmer for 6 minutes. Check the rice. If there is no more water and just big grains of rice, it's ready. If not, cook another 2-3 minutes.
  • While the rice cooks, combine the vinegar, sugar and salt in a small container and microwave 30 seconds until the sugar is dissolved.
  • Transfer the rice into a PLASTIC container, using a WOODEN spoon (VERY important) and then pour the vinegar mix over top. Stir until well combined. Let the rice cool at room temp (not in the fridge) for 1-2 hours.
  • Mix all the ingredients for the tuna, except the tuna, in a medium bowl. Add the tuna and stir until well combined. Cover and refrigerate at least 15 mins but up to one hour.
  • Divide the cooled rice between 4 bowls, followed by the tuna. Finally, divide the cucumber and avocado and garnish with sesame seeds and nori, if using.
  • Mix the mayo and sriracha together until smooth and drizzle over the bowls.


Calories: 492kcal | Carbohydrates: 59g | Protein: 29.5g | Fat: 17.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.9g | Cholesterol: 63mg | Sodium: 535mg | Potassium: 316mg | Fiber: 3.3g | Sugar: 6.2g | Vitamin A: 4.8IU | Vitamin C: 23.5mg | Calcium: 1.6mg | Iron: 6.5mg