Nelli

If you’re looking for a healthy, colorful, and incredibly satisfying meal, a Poke Bowl is the perfect choice. I got introduced to Poke Bowl from my sister in law and loved it since. It is originated in Hawaii, poke (pronounced “poh-kay”) traditionally consists of diced raw tuna seasoned with soy sauce, sesame oil, ginger, green onions, and toasted sesame seeds served over rice and topped with fresh vegetables and spicy mayo. I love to add a special crunch of some fried shallots mixed with Panko breadcrumbs and sesame seeds to my poke bowls, this brings it to the next level.

Whether your hosting dinner, preparing lunch or meal-prepping for the week, this Poke Bowl recipe is easy to make and is bursting with fresh flavors. I was a little bit skeptical of eating raw tuna but once you marinate it and use fresh raw tuna it’s absolutely delicious.

What is a Poke Bowl?

A poke bowl combines raw tuna, sticky rice, fresh vegetables, and flavorful toppings in one bowl. The beauty of a poke bowl is its versatility, you can customize it with your favorite ingredients while maintaining a balance of protein, healthy fats, and fresh produce.

Why You’ll Love This Recipe:

Quick and easy to prepare
Packed with protein and nutrients
Fully customizable
Perfect for meal prep
Restaurant-quality results at home
Very healthy

Ingredient Notes You’ll Need for the Poke Bowl:

Use only sushi-grade fish for raw preparations.
Substitute cooked shrimp, crab, or tofu if preferred.
Brown rice or cauliflower rice works well as alternatives.
Add mango for sweet contrast to the spice sauce.

For the Poke:

sushi-grade tuna steaks, cubed
soy sauce or tamari
sesame oil
ginger, grated
red pepper flakes
green onions, chopped
toasted sesame seeds
cucumbers, diced
rice vinegar
sugar
sushi rice, cooked
avocado
nori sheets (optional)

For the Fried Shallot Crumbs:

sesame oil
shallots
panko breadcrumbs
sesame seeds

For the Spicy Mayo:

olive oil mayo
sriracha hot sauce
soy sauce or tamari
honey

Instructions:

Make the Poke: Use fresh raw tuna cut into cubes. In a medium bowl, combine the tuna, soy sauce or tamari, sesame oil, ginger, red pepper flakes, green onions chopped, and sesame seeds. Toss to mix. Cover and refrigerate while doing the rest.
Make the Sticky Rice: Cook the sushi rice according to package directions. Add rice vinegar and sugar to the rice and allow it to cool.
Make the Cucumber Salad: Dice cucumbers add a pinch of salt and chili flakes.
Make the Spicy Mayo: In a small bowl, stir together the mayo, sriracha hot sauce, honey, and soy sauce or tamari.
Make the Fried Shallot Crumbs: In a skillet combine sesame oil, thinly sliced shallots over medium heat. Cook until golden, 4-5 minutes. Remove from heat and add Panko breadcrumbs and sesame seeds. Season with salt to taste.
Assemble the Poke Bowls: Divide the sticky rice among serving bowls. Arrange the prepared tuna poke and top with cucumber salad, avocado, chopped green onions, and nori sheets. Drizzle over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo. Enjoy!

Frequently Asked Questions:

Can I make poke bowls ahead of time? Yes. Prepare the ingredients separately and assemble just before serving.
What fish is best for poke bowls? Sushi-grade salmon and tuna are the most popular choices.
How spicy are these bowls? You can easily adjust the heat by adding more or less sriracha and chili flakes.

These Spicy Poke Bowls combine sushi-grade fish, fresh vegetables, and a creamy spicy sauce for a healthy, colorful meal that’s easy to customize and perfect for busy weeknights. If you have tried out this recipe please leave a comment below, I would love to hear your feedback. Also tag me on instagram.

Recipe inspired from halfbakedharvest.com

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Spicy Poke Bowls

These Spicy Poke Bowls combine sushi-grade fish, fresh vegetables, and a creamy spicy sauce topped with crunchy fried shallots for a healthy, colorful meal that's easy to customize and perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 Servings

Course: Main Course

Cuisine: Hawaiian

Calories: 500

Ingredients Equipment Method

Ingredients

For the Poke:

2 4 oz Sushi-grade tuna steaks, cubed
1/4 Cup Soy sauce or tamari
1 Tbsp Sesame oil
1-2 tsp Red pepper flakes
1/4 Cup Green onions, chopped
1 Tbsp Toasted sesame seeds

For the Sticky Rice:

3-4 Cups Sushi rice, cooked
1-2 Tbsp Sugar
1-2 Tbsp Rice vinegar

For the Toppings:

1 Cup Cucumbers, diced
Avocado, sliced
Nori sheets

For the Spicy Mayo:

1/3 Cup Olive oil mayo
1-2 Tbsp Sriracha hot sauce
2 tsp Soy sauce or tamari
1 tsp Honey

For the Fried Shallot Crumbs:

2 Tbsp Sesame oil
2 Shallots, thinly sliced
1/3 Cup Panko breadcrumbs
2 Tbsp Sesame seeds
Salt to taste

Equipment

1 Skillet
1 Cooking pot or rice cooker

Method

Make the Poke: Use fresh raw tuna cut into cubes. In a medium bowl, combine the tuna, soy sauce or tamari, sesame oil, ginger, red pepper flakes, green onions chopped, and sesame seeds. Toss to mix. Cover and refrigerate while doing the rest.
Make the Sticky Rice: Cook the sushi rice according to package directions. Add rice vinegar and sugar to the rice and allow it to cool.
Make the Cucumber Salad: Dice cucumbers add a pinch of salt and chili flakes.
Make the Spicy Mayo: In a small bowl, stir together the mayo, sriracha hot sauce, honey, and soy sauce or tamari.
Make the Fried Shallot Crumbs: In a skillet combine sesame oil, thinly sliced shallots over medium heat. Cook until golden, 4-5 minutes. Remove from heat and add Panko breadcrumbs and sesame seeds. Season with salt to taste.
Assemble the Poke Bowls: Divide the sticky rice among serving bowls. Arrange the prepared tuna poke and top with cucumber salad, avocado, chopped green onions, and nori sheets. Drizzle over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo. Enjoy!

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Spicy Tuna Poke Bowls

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