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Red’s Favorite Spicy Tuna Poke Bowls. Homemade tuna poke with spicy gingery tuna, steamed rice, all the best toppings, and our favorite spicy, sweet, and creamy mayo sauce. I top each bowl off with fried shallot crumbs for crunch, then add fresh avocado, and a generous side of the creamy mayo. Each bowl is colorful and full of so much flavor. A great family dinner, any night of the week.
After months of requests, I am finally sharing the poke bowls I’ve been making for my younger brother, Red. Everyone has been asking for this recipe, but I hesitated for so long.
Not because this isn’t a good recipe, but more because I make the poke a little differently each time and have never written down the recipe. Poke is one of those dinners you can make with just a few ingredients or with a lot of ingredients. None of the measurements have to be exact. And each person can customize their bowls to their liking, which makes it great if you’re feeding a more picky crowd.
Anyway, I’ve never written down the poke bowl recipe I put together for Red, so I’ve never shared it, but the time has finally come. I wrote some things down, figured out our favorite poke combinations, and here we are!
Poke bowls for Monday night dinner…just in time for Red, who’s finally coming home to CO tonight after being in China.
The Poke
Since poke is really all about the tuna, make sure you’re using fresh sushi-grade tuna. I always buy mine at Whole Foods, but I will say, they don’t always have it. It’s a little hit or miss, but when they do, I snatch it up for poke.
Cube the tuna, and for the marinade, I like to keep mine simple: tamari (soy sauce), sesame chili oil, ginger, and then green onions and toasted sesame seeds. I’ve found this to be the combo everyone loves most. If you don’t like spicy food, just use sesame oil.
Most poke bowls have a spicy mayo on top. It’s usually just mayo and sriracha mixed together. This is great and super simple, but I like to add tamari and a small amount of honey to balance the spiciness.
The added salt and sweetness make the sauce just a little more special. It’s creamy and honestly so delicious. And we’re not really a mayo-loving family either.
Everything else
The only other “must-have” is rice. You have to have rice to serve the poke over, then the rest is all extra.
My bowls almost always include a quick cucumber salad and avocado.
I made these bowls extra special with some fried shallots mixed with Panko breadcrumbs and sesame seeds. It’s definitely extra, but so delicious.
Everyone in my family has agreed (well except my mom, she will not eat fish), they could easily eat this once a week. It’s on rotation when Red and Hailey are home.
Looking for other seafood?
Bang Bang Shrimp Tacos with Fried Avocado
Coconut Curry Salmon with Garlic Butter
Honey Garlic Salmon Soba Noodle Bowls
Lastly, if you make Red’s Favorite Spicy Tuna Poke Bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Red’s Favorite Spicy Tuna Poke Bowl
Servings: 4
Calories Per Serving: 843 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Poke
- 2 (4 ounce) sushi grade tuna steaks, cubed
- 1/4 cup soy sauce or tamari
- 1 tablespoon sesame chili oil or regular sesame oil
- 2 teaspoons grated ginger
- 1 to 2 teaspoons crushed red pepper flakes
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds
- 1 cup Persian cucumbers, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 3-4 cups sushi rice, cooked
- avocado, pickled ginger, and nori sheets – for serving
- fried shallot crumbs (recipe in notes)
Spicy Mayo
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Instructions
- 1. To make the poke. In a medium bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.2. To make the cucumber salad. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt. 3. To make the Spicy Mayo. In a small bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari). 4. To assemble, add the rice to bowls, top with avocado, cucumber salad, poke, pickled ginger, green onions, and nori. Spoon over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo.
Notes
Fried Shallot Crumbs: In a skillet combine 2 tablespoons sesame oil and 2 thinly sliced shallots over medium heat. Cook until golden, 4-5 minutes. Remove from the heat and add 1/3 cup Panko and 2 tablespoons sesame seeds. Season with salt.
This post was originally published on February 21, 2022
Will definitely make this again! Loved it! Made it with the spicy noodles too! Yum! Thanks
Hey Robyn,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This Friday night with Martini’s. I’ll send a picture 🙂
I hope you love the recipe!!
Oh my goodness, this is delish! The flavors all come together so well. The entire family loved it- including our 4 children ages 9-18. I left some tuna without the crushed red pepper for our one daughter who does not like spicy even a little. The only change I made was to add fresh chopped mango. It is amazing with or without the mango. The shallot breadcrumbs are such a nice addition. I have made many of your recipes , and shared your website with so many friends, but this is the first time I have felt compelled to post a review… IT IS DELICIOUS! Thanks so much, Tieghan, for inspiring me each and every week to try new recipes and keep things from being boring. We recently moved from CO to Charleston, and I am still learning my way around fish….this was so great; we will be repeating this one! Thanks again.
Hey there,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Thanks so much for your kind message:) xTieghan
How do you feel about rice cookers? To use or not to use? I have a cheap one I don’t like, so I always just end up using a pot with a lid. Any particular recommendations? (Especially with respect to sushi rice for this recipe)
This recipe looks great. You have given me the confidence to try this at home.
BTW you look very LA in your new picture.
So happy to follow your accomplishments!
Thanks so much Robin!!
Hey Katherine,
I never use a rice cooker:) I hope you love the recipe!! xTieghan
Toast the nori sheets or not. Also, do you use single or do you double them up? Lastly, for those who do not routinely eat poke, additional instructions might be helpful explaining their use.
Hey Deana,
The great thing about the nori sheets is it’s really up to you as to how you want to use them, you really can’t go wrong:) Serve them toasted or not, double or single, you could even slice them and serve on top:) xTieghan
I love poke! This recipe looks delicious. I have been scared to buy tuna and do this myself in case the tuna isn’t safe.
Does Whole Foods write on the ID tag that is sushi grade? Thanks!
Hi Meghan,
Just tell them that you are looking for sushi grade tuna. Please let me know if you give the recipe a try! xTieghan
What are nori sheets and how do you prepare them?
Hi Kitty,
Nori sheets are dried seaweed, and you can just use them as is for serving or slice them thinly as a garnish. Your local grocery store should carry them. Please let me know if you have any other questions! xT
Is there a suggestion for what to substitute for the sesame chili oil? I have a sesame allergy and still want to try to make this.
Thank you!
Hey Mary,
You could make your own using peanut oil instead of sesame oil. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
I was hoping to find a recipe for this. Thank you. Instead of fresh tuna can I use frozen tuna steaks and thaw and marinate?
Hi Debbie,
As long as they are sushi grade then yes that is fine to do. I hope you love the recipe! xTieghan
This sounds great.
I can’t get sushi / sashimi grade tuna where I live, and usually sub in cooked prawns. Could I use tuna, seared then cubed, do you think? Or something else? I appreciate it’ll be a bit different in end result to yours, but want to try it! Thanks. Xx
Hey Kelly-Jane,
Totally, that will work well for you! I hope you love the recipe, let me know if you give it a try! xTieghan
Looking forward to trying this! Have you ever done a poke bowl with a mango base? Last time we were in Hawaii we had poke every day for lunch! Thank you for sharing.
Hey Cindy,
I haven’t, but sounds delicious! Let me know if you give the recipe a try! xT
Instead of mayo or olive oil mayo, I use Kewpie Japanese Mayo from the Asian market.
Great idea!!
I think you forgot to add Avocado to the Ingredient List.
Can’t wait to make this!
Check again, it is listed among the ingredients to set with, it is the first one along with the pickled ginger and Nori sheets.
Hey Fran,
Avocado is listed above:) Let me know if you give the recipe a try, I hope you love it! xTieghan
Can you use salmon instead of tuna? There are a few non-tuna eaters in my house.
Your recipes have become my go to for what I know will be a really tasty meal–thank you!
Hi Margaret,
Totally, just be sure it’s sushi grade salmon! I hope you love the recipe, let me know if you give it a try! xTieghan
love love love it
Hi Ursula,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx