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Homemade Spicy Tuna Poke Bowl Recipe with spicy mayo.

Spicy Tuna Poke Bowl ( Ahi Poké Bowl ) with Sriracha Mayo


  • Author: Carlos
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 55 minutes
  • Yield: 4 1x

Description

Make Spicy Tuna Poke Bowl at home for a healthy and refreshing salad with ahi yellowfin tuna in a quick marinade of ponzu sauce with rehydrated dry seaweed, cucumber, jalapeño, scallions, micro arugula, and avocado with a spoonful of spicy mayo, and topped with sesame seed. Poké bowl is the tasty trend coming to you from the Hawaiian Islands.


Scale

Ingredients

Main Ingredients:

  • 3/4 lbs sushi grade tuna, cut into 1/2 inch square pieces. At the time, I was not able to find fresh tuna and I got sashimi quality – yellowfin tuna (frozen) by Sushi at Home at Whole Foods.
  • 2 scallions, thinly sliced
  • 1 cup pickled red cabbage
  • 1 avocado, chopped
  • 2 cups Arugula Micro Greens or regular arugula
  • 3 TableSpoons Sriracha Mayo

Rice:

  • 2 cups short-grain sushi rice
  • 2 cups water, for rice

Re-hydrated Seaweed:

  • 2 TableSpoons dried Eisenia Bicyclis (seaweed). Or you can use any from your local supermarket.
  • 1 TableSpoon mirin
  • 1 TableSpoons soy sauce
  • 1/2 teaSpoon sesame seeds, plus more for serving

Pickled Vegetables:

  • 1/4 cucumber, in ribbons made with a Spiralizer (I like English hothouse cucumbers)
  • 1 jalapeño, thinly sliced
  • 1/4 cup unseasoned rice vinegar
  • 1 TableSpoon sugar
  • 2 TableSpoons water
  • 11/2 teaSpoons salt

Ponzu Sauce:

  • 1/4 cup fresh citrus juice (can be lime, lemon, or grapefruit, or any mixture of any citrus juices)
  • 2 TableSpoons white soy sauce or regular soy sauce
  • 1 teaSpoon toasted sesame oil

Instructions

Cooking the rice

  1. Rinse and drain rice in a fine-mesh colander several times until water runs clear. Let sit for 30 minutes.
  2. In a medium pot, add 2 cups water and the rice, season lightly with salt.
  3. Bring to a boil, reduce the heat, cover pot and simmer until tender, about 20 minutes.
  4. Remove from the heat and let sit for 10 minutes. Fluff with a fork; keep warm.

Rehydrated seaweed – Eisenia Bicyclis

  1. Soak the seaweed Eisenia Bicyclis in a small bowl with 1/2 cup cold water for about 30 minutes until rehydrated and softened, and then drain.
  2. In a small clean bowl, add the rehydrated seaweed to 1 TableSpoon mirin, 1 TableSpoon soy sauce, and 1/2 teaSpoon sesame seed.
  3. Let it sit for 5 minutes and drain.

Brine – pickle vegetables

  1. In another bowl add rice vinegar, sugar, salt, and water. Whisk to combine.
  2. Toss the cucumber cut in ribbons with a pinch of salt and squeeze to release excess water.
  3. Add the jalapeño and cucumber into the brine. Let it sit for at least 10 minutes and up to one hour to pickle.
  4. Drain and squeeze to dry.

Make the ponzu sauce

  1. In a small bowl add the citrus juice, soy sauce, and toasted sesame oil. Set aside.

Assemble the poke bowl

  1. Cut the tuna into 1/2 inch square pieces.
  2. In a large bowl, toss in the tuna, rehydrated seaweed, pickled cucumber and jalapeño, scallions and ponzu sauce. Taste and add more salt as need it.
  3. Cut the avocado and toss with the tuna mixture.
  4. Add rice into the presentation bowls, top with the marinated tuna mixture, red cabbage, a spoonful of spicy mayo (Sriracha Mayo), a handful of micro arugula, and sprinkle sesame seed on top.

Notes

Vitamin A 4%, Vitamin C 52%, Calcium 6%, Iron 14%, Vitamin B12 29%, Vitamin E 7%, Vitamin K 54%

  • Category: Lunch
  • Cuisine: Hawaiian, Japanese, American

Nutrition

  • Serving Size: 1 Cup
  • Calories: 668
  • Sugar: 2.3 g
  • Sodium: 799.5 mg
  • Fat: 19.3 g
  • Carbohydrates: 84.3 g
  • Fiber: 4.8 g
  • Protein: 31.3 g
  • Cholesterol: 38.8 mg
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