Spicy Tuna and Avocado Poke Bowls

• 1 1/2 cups sushi rice
• 2 cups water
• 1 pound sushi-grade tuna, diced
• 1 ripe avocado, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup green onions, sliced
• 1 sheet nori, cut into strips

Steps

1. 1 Rinse sushi rice until water runs clear, then cook with water according to package instructions.
2. 2 In a bowl, gently toss tuna with soy sauce, sesame oil, sriracha, rice vinegar, and sugar.
3. 3 In separate bowls, divide cooked sushi rice.
4. 4 Top each bowl with tuna mixture, avocado, cucumber, tomatoes, and nori strips.
5. 5 Garnish with green onions and sesame seeds.
6. 6 Serve immediately with chopsticks or a fork.

Equipment

• Medium saucepan
• Mixing bowl
• Measuring cups and spoons

Variations

• For a vegan option, swap tuna for marinated tofu or crispy chickpeas.

Substitutions

• If sushi rice isn’t available, use cooked jasmine or basmati rice.

Pairings

• Serve with edamame and wasabi peas for a complete meal.

Nutrition

Tips

• Ensure your tuna is sushi-grade and meant to be eaten raw.
• Adjust the sriracha to your spice preference.

Storage

Best served fresh, but leftovers can be stored in the fridge for up to 2 hours.

Freezing: Does not freeze well due to the avocado.

Serving Suggestions

• Pair with a side of miso soup or a refreshing cucumber salad.

FAQ