This post may contain affiliate links, please see our privacy policy for details.

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.

Red’s Favorite Spicy Tuna Poke Bowls | halfbakedharvest.com

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. 

Red’s Favorite Spicy Tuna Poke Bowls | halfbakedharvest.com

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. 

Red’s Favorite Spicy Tuna Poke Bowls | halfbakedharvest.com

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. 

Red’s Favorite Spicy Tuna Poke Bowls | halfbakedharvest.com

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

Prep Time 30 minutes
Total Time 30 minutes
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.

Fulfilled by target bullseyes logo

Shop ingredients at your local Target store. Learn more

Ingredients

Poke

Spicy Mayo

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. 
View Recipe Comments
Red’s Favorite Spicy Tuna Poke Bowls | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Mary,
      The estimated calorie count is listed above the ingredient list:) Please let me know if you have any other questions! xT

  1. Can the shallot panko be made ahead of time or will it loose it’s crunch? This sounds amazing and I can’t wait to serve it tonight as the perfect foil to days of more traditional Thanksgiving fare this week.

    1. Hey Sara,
      Sure, that would be okay for you to do, I would just be sure to keep in an airtight container. Please let me know if you have any other questions! xx

  2. Loved all the elements in this dish! But my tuna was soooooo salty. Almost inedible! And i followed the directions to a T!

  3. 5 stars
    So so good! Very easy to make. Tasted better than any restaurant and we live on the coast in California! I can’t wait to make it again! Thanks Red for inspiring Tieghan to put out this recipe!

    1. Hey Danielle,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx