Description
These Spicy Tuna Poke Bowls are fresh, vibrant, and full of bold flavor. Featuring sashimi-grade tuna tossed with soy, sesame, gochujang aioli, and sweet chili jam, served over fluffy sushi rice with crisp cucumber, scallions, and a sprinkle of sesame seeds, it’s a quick and satisfying meal that feels like restaurant-quality at home.
Ingredients
Units
Scale
- 1.5 cups sushi rice
- 250g / 8.5oz sashimi-grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons gochujang aioli (or regular aioli), plus more to serve
- 1 tablespoon sweet chili jam, plus more to serve
- 1 cucumber, thinly sliced
- 3 scallions (spring onions), finely sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice wine vinegar (or white wine vinegar)
Instructions
- Cook the sushi rice according to package instructions. Once cooked, stir in the rice wine vinegar and let cool slightly.
- Cut the sashimi-grade tuna into small cubes and place in a mixing bowl.
- Add soy sauce, sesame oil, gochujang aioli, and sweet chili jam to the tuna. Toss gently to coat evenly.
- Prepare the toppings: thinly slice cucumber and scallions, and set aside.
- Assemble the bowls: Divide the rice between serving bowls. Top with spicy tuna mixture, cucumber slices, and scallions.
- Sprinkle toasted sesame seeds over the top. Drizzle with extra gochujang aioli and sweet chili jam if desired.
- Serve immediately and enjoy your fresh, spicy poke bowl!
Notes
- Always use the freshest sashimi-grade tuna from a trusted source for food safety.
- You can swap tuna for salmon or even cooked shrimp for variety.
- Add avocado, radish, or seaweed salad for extra texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 55mg