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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.
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.
Yes!! It’s been our Sunday dinner for around 2 months now. Absolutely love it!
Hey Larissa,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
My first poke bowl. You did not disappoint. I have made it several times since for my friends. Delicious!
Hi Trudy,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
This was SO DELISH and super easy to make! Love love love it!! My daughter said “mommy that was insane!” ?
Hey there,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
Recipe was great. Had leftover shallot crumbs and topped baked salmon with the crumbs before baking. ( actually, topped salmon with everything bagel seasoning and then the shallot crumbs)It was also delicious!
Hi Renee,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This is SO, SO delicious! My husband freaked out when he ate it and was all “let’s have this every night!” Thank you!
Hey Emily,
Lol love to hear this, it’s a family fave over here as well! Thanks for trying the recipe! xT
When you say sushi rice is that only sushi rice cooked like the type of rice or is it actually cooked and prepped like sushi rice (with the vinegar and sugar etc)?
Hey Ana,
I just used sushi rice cooked like it, I did not add vinegar or sugar:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Son’s rating: “10 out of 10.” We made it with hamachi, added carrots and edamame, and used fried shallots from the Vietnamese market instead of making our own. Easy and delicious. This is going into our regular rotation. Thanks!
Hey Jen,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Nice recipe! The fried shallots were a nice touch. If I were to make again I’d use less soy sauce and only one teaspoon of hot pepper flakes. I like spicy, but feel like it overpowered the tuna a bit. Oh and the onions could use a little less oil to get crispy. Just personal preference, but wanted to include if someone finds it helpful. Thank you for sharing :))
Hi Rita,
I love to hear that this recipe was enjoyed, thanks so much for making it!! Thanks for sharing your feedback!☀️ xTieghan
Today I’m making it for the 3rd time. We LOVE it! Better than a restaurant poke.
Hey there,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Love this recipe! Have made it twice now and it is on our favourites list now. Better than restaurant poke.
Hey Hazel,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Awesome recipe- restaurant quality and easy ingredients. Loved the flavour on the Tuna & the salad- I subbed coloured peppers & tomato b/c that’s what I had and it was delicious. Made it again a few weeks later with the soya- oil- ginger as a marinade on salmon which we cooked (easier sell for some family members) and it was amazing as well- definitely in the rotation now of healthy week night meals.
Hey Tenley,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Delicious! Two questions:
1. If I am making for one and have tuna for multiple days, can I marinate it all at once? How long with the fish keep in the marinade?
2. How do you make your homemade chili sauce? Is that for the spicy mayo or for the marinade?
Thanks!!
Hi Hannah,
The tuna will only be good for up to 24 hours in the fridge. So sorry, I am not sure what chili sauce you are referring to? You can use all of the ingredients and follow all of the instructions as written. Please let me know if I can help in anyway! xx
This was so delicious. My husband is already talking about making it again soon!
Hi Natalie,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
This was amazing. My husband loved it. It tasted like Hawaii. The only change I made was the rice for riced califlower to lower the carbs.
Hi there,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
If I could give this more than 5 stars, I definitely would! The flavors were spot on and the fried shallot crumbs is a must! We will be enjoying this recipe often.
Hi Denise,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan