Spicy Tuna Poke Bowl

This tuna poke bowl is the dinner I make when I want something that feels like a treat but takes almost no effort. Fresh tuna, creamy avocado, crunchy cucumber and a spicy mayo drizzle come together over rice in about 15 minutes, start to finish.

I started making poke bowls at home after a trip to the fish counter turned into an accidental obsession. My local market started carrying sushi grade tuna on Fridays, and I got into the habit of grabbing a piece for dinner without any real plan for it. The first time I cubed it up, tossed it with soy sauce and sriracha, and layered it over rice with avocado, my daughter asked if we were “eating at a restaurant.” That was enough to make it a regular thing in my house, right alongside my other ahi tuna poke bowls.

Now it’s what I make on nights when I want dinner on the table fast but still want it to feel a little special. Grab your tuna and let’s get into it.

Ingredients for Spicy Tuna Poke Bowl

Here’s what I use, plus a few swaps that work if your grocery store doesn’t carry everything. The ingredient list is short, so the quality of your tuna really matters here.

For the tuna

• 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
• 1/4 cup sliced scallions
• 2 tablespoons reduced sodium soy sauce or gluten-free tamari
• 1 teaspoon sesame oil
• 1/2 teaspoon sriracha

For the spicy mayo

• 2 tablespoons light mayonnaise
• 2 teaspoons sriracha sauce

For the bowl

• 1 cup cooked short grain brown rice or sushi white rice
• 1 cup cucumbers (from 2 Persian cucumbers), peeled and diced into 1/2-inch cubes
• 1/2 medium Hass avocado (3 ounces), sliced
• 2 scallions, sliced for garnish
• 1 teaspoon black sesame seeds
• Reduced sodium soy sauce or gluten-free tamari, for serving (optional)
• Sriracha, for serving (optional)

I always ask for sushi grade tuna specifically at the counter, since regular tuna steak isn’t meant to be eaten raw. My go-to brand for sriracha is Huy Fong, the one with the rooster on the bottle, since I know exactly how much heat I’m getting. In my experience, Persian cucumbers have fewer seeds and a crunchier bite than English cucumbers, which makes a real difference in this bowl.

Step-by-Step Instructions

I usually get my rice going first so it has time to cool slightly while I prep everything else. Here’s how I put the bowls together.

1. In a small bowl, combine the mayonnaise and sriracha. Thin with a little water until it’s loose enough to drizzle off a spoon.
2. In a medium bowl, combine the tuna with scallions, soy sauce, sesame oil, and sriracha. Gently toss until every piece is coated.
   Pro tip: don’t let the tuna sit in the marinade for more than 10 to 15 minutes. The salt and acid start to firm up the texture the same way a ceviche works, and you’ll lose that soft, sushi-like bite.
3. In 2 bowls, layer half the rice, half the tuna, avocado, cucumber, and scallions in each one.
4. Drizzle with spicy mayo and sesame seeds. Serve with extra soy sauce on the side if you like it saltier.

Rachel Collins

Spicy Tuna Poke Bowl

A fresh, protein-packed poke bowl with cubed sushi-grade tuna, avocado, cucumber, and a quick spicy mayo drizzle, served over rice.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 portions

Course: Dinner, Lunch

Cuisine: Asian, Hawaiian

Calories: 397

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1/2 lb sushi grade tuna cut into 1/2-inch cubes
• 1/4 cup scallions sliced
• 2 tbsp reduced sodium soy sauce or gluten-free tamari
• 1 tsp sesame oil
• 1/2 tsp sriracha
• 2 tbsp light mayonnaise
• 2 tsp sriracha sauce
• 1 cup cooked short grain brown rice or sushi white rice
• 1 cup cucumbers from 2 Persian cucumbers, peeled and diced into 1/2-inch cubes
• 1/2 medium Hass avocado 3 ounces, sliced
• 2 scallions sliced, for garnish
• 1 tsp black sesame seeds
• soy sauce or gluten-free tamari for serving, optional
• sriracha for serving, optional

Equipment

• Mixing bowls
• Rice cooker or saucepan

Method

 

1. In a small bowl, combine the mayonnaise and sriracha. Thin with a little water until it’s loose enough to drizzle off a spoon.
2. In a medium bowl, combine the tuna with scallions, soy sauce, sesame oil, and sriracha. Gently toss until every piece is coated.

   Pro tip: don’t let the tuna sit in the marinade for more than 10 to 15 minutes. The salt and acid start to firm up the texture the same way a ceviche works, and you’ll lose that soft, sushi-like bite.
3. In 2 bowls, layer half the rice, half the tuna, avocado, cucumber, and scallions in each one.
4. Drizzle with spicy mayo and sesame seeds. Serve with extra soy sauce on the side if you like it saltier.

Nutrition

Calories: 397kcalCarbohydrates: 33.5gProtein: 32.5gFat: 14.5gSaturated Fat: 2gCholesterol: 48mgSodium: 864.5mgFiber: 6gSugar: 3g

Notes

Use only same-day fresh sushi grade tuna. Rice, cucumber, and scallions can be prepped a day ahead, but mix the tuna and spicy mayo right before serving. Swap tuna for cooked shrimp or tofu, or wrap in nori for a handheld version.

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What to Serve With Spicy Tuna Poke Bowl

This bowl is already balanced, but a side or two rounds it out into a full meal.

• Miso soup: A warm, savory cup on the side plays well against the cold, fresh tuna and gives the meal a little more substance.
• Edamame with sea salt: Steamed edamame adds extra protein and a fun, snackable side that my kids will actually eat without complaint.
• Seaweed salad: The tangy, sesame-forward flavor mirrors what’s already in the bowl, so it never feels out of place.
• Cucumber salad with rice vinegar: A light, vinegary cucumber salad adds crunch and acidity without competing with the tuna.

Storage & Serving Tips

Because this bowl includes raw fish, I only make what I plan to eat that day. Leftover tuna doesn’t hold up well in the fridge past a few hours, so I treat this as a same-day recipe rather than a meal-prep-ahead one.

If you want to prep components in advance, cook the rice and chop the cucumber and scallions up to a day ahead and store them separately in the fridge. Mix the tuna and spicy mayo right before serving so everything stays fresh.

This recipe is easy to change up depending on what’s in your fridge. Swap the tuna for cooked shrimp or cubed tofu if raw fish isn’t your thing, swap the rice for mixed greens for a lower carb version, or wrap the whole thing in a sheet of nori for a handheld version my kids love.

My Favorite Sauces for Spicy Tuna Poke Bowl

The spicy mayo in this recipe is my everyday go-to, but poke bowls are a great excuse to keep a few sauces in rotation. I looked at what other poke-focused cooks reach for most often, and these are the ones that fit this bowl best.

• Gochujang aioli: A Korean chili paste blended into mayo adds a deeper, slightly funky heat than plain sriracha mayo, and it pairs especially well with the sweetness of avocado.
• Sweet chili and soy drizzle: A mix of soy sauce, sweet chili sauce, and a little sriracha gives you sweet, salty, and spicy in one drizzle, and it comes together in about two minutes.
• Shoyu sesame sauce: A simple combination of Japanese soy sauce, sesame oil, and a touch of sriracha keeps things classic and lets the tuna stay the star of the bowl.
• Ponzu with green onion: Ponzu’s citrusy tang cuts through the richness of the avocado and mayo, which is nice if you want something brighter than a creamy sauce.

Conclusion