Description
A fresh and vibrant poke bowl featuring marinated ahi tuna, creamy avocado, crisp cucumbers, and sushi rice, drizzled with a spicy mayo sauce and topped with sesame seeds and scallions for the perfect balance of flavors and textures. This Hawaiian-inspired dish is light, refreshing, and packed with umami!
Ingredients
Scale
For the Poke:
- 1 lb sushi-grade ahi tuna, diced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey or mirin
- 1/2 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon chopped green onions
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
For the Bowl:
- 2 cups cooked sushi rice (seasoned with a splash of rice vinegar)
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 tablespoon black and white sesame seeds
- 2 tablespoons chopped green onions
- 1/2 teaspoon furikake (optional)
Instructions
-
Marinate the Tuna:
- In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, ginger, red pepper flakes, and green onions.
- Toss in diced ahi tuna and refrigerate for 15-20 minutes.
-
Prepare Spicy Mayo:
- In a small bowl, mix mayonnaise, sriracha, and lime juice.
- Set aside.
-
Assemble the Bowl:
- Divide cooked sushi rice into serving bowls.
- Arrange marinated tuna, sliced avocado, and cucumber on top.
-
Drizzle & Garnish:
- Drizzle with spicy mayo.
- Sprinkle with sesame seeds, furikake (if using), and chopped green onions.
-
Serve & Enjoy:
- Mix everything together before eating and enjoy fresh!
Notes
- Use fresh, sushi-grade ahi tuna for the best flavor and safety.
- Swap sushi rice for brown rice, quinoa, or cauliflower rice for a healthier twist.
- Add edamame, radish, or mango for extra texture and sweetness.
- Store leftovers in the fridge for up to 24 hours, but consume fresh for the best taste.
- Prep Time: 15 minutes
- Marinate Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian Asian Fusion
