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.
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.
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?
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
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.
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- 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)
- 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.
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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.