Spicy Tuna Poke Style Rice Bowls

• 1 ½ cups sushi rice
• 2 cups water
• 1 12-oz can tuna (drained)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sriracha
• ½ tsp toasted sesame seeds
• 1 ripe avocado (sliced)
• 2 green onions (chopped)
• 1 cucumber (julienned)
• 1 sheet nori (toasted and cut into strips)
• 1 tsp honey

Steps

1. 1 Rinse the sushi rice until the water runs clear. Cook rice in a rice cooker with water according to manufacturer's instructions or in a pot on the stove.
2. 2 While the rice cooks, in a bowl, mix the drained tuna, soy sauce, rice vinegar, sesame oil, sriracha, and honey until well combined.
3. 3 Once rice is cooked, divide it evenly into four bowls.
4. 4 Top each bowl of rice with an equal portion of the spicy tuna mixture.
5. 5 Garnish with avocado slices, green onions, cucumber, and nori strips.
6. 6 Sprinkle with sesame seeds before serving.

Equipment

• Rice cooker or medium saucepan
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add edamame for extra protein.
• Swap cucumber for shredded carrots for a different crunch.

Substitutions

• Use canned salmon if tuna is not available.
• Substitute rice vinegar with lime juice for a citrusy kick.

Pairings

• Serve with a crisp white wine or a refreshing sake.

Nutrition

Tips

• For extra spice, add more sriracha to taste.
• Make sure your tuna is sushi-grade if you're sourcing fresh.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Best served fresh.

Freezing: Does not freeze well due to the rice texture.

Serving Suggestions

• Pair with a side of miso soup for a complete meal.
• Serve with pickled ginger on the side for a palate cleanser.

FAQ