Craving sushi but tight on time? This spicy tuna poke recipe is my ultimate go-to on days I need sushi in my life… Like at this very moment! This recipe is fresh, creamy, spicy, and a happy burst of aloha all in one bite. Oh yeah, and it takes 10 minutes or less to make!
What is Poke?
Poke is a popular dish in Hawaii made of fresh raw fish, tossed in a sauce or seasoning, and mixed in with toppings. Traditionally toppings, such as sweet onion, sesame seeds, or seaweed, are minimal and scattered throughout the poke. Newer and more modern poke shops offer a wide variety of toppings ranging from various veggies to hot Cheeto’s.
This poke recipe is SO delicious as is, but feel free to take your own spin with all your favorite additions! The beautiful thing about making poke at home is that you can add as much or as little toppings you want. Make it as traditional or unconventional as your taste buds please!
Sushi Grade Tuna
- Type of Fish to Use: Not any regular fish can be used for poke or sashimi. The fish needs to be sushi-grade to be able to eat it raw so you won’t get sick from the bacteria from regularly frozen fish.
- Where to Find the Right Fish: I found that my local Ranch 99 offers sushi-grade fish, however, I’ve seen them available at other Asian or Japanese markets.
- When in Doubt: The fish you buy should be vibrant in color without a fishy odor. Packages usually have a label noting the fish is sushi-grade, however, if you aren’t sure, ask the butcher / staff behind the seafood counter to ensure it’s safe for raw consumption. There’s nothing worse than getting sick from raw fish!
How Long Does Spicy Tuna Poke Keep?
If you’re like me and LOVE poke, it’s typically gone the same day. BUT, if (for whatever reason) you need to store it, it’ll keep in the fridge for up to 2 days.
This spicy tuna poke recipe has easily become one of my regular rotations in the week. I hope you try it out! What toppings are you excited to mix in your poke? Let me know in the comments!
Fresh Spicy Tuna Poke Bowl Recipe
Ingredients
- 2 ½ tablespoons Japanese mayo
- 1 tablespoon sriracha reduce to ½ tablespoon if you like less spicy
- ¾ tablespoon shoyu*
- ½ teaspoon sesame oil
- 8 oz sushi-grade tuna* cut in ½-inch cubes
- 1 ½ tablespoon white or black sesame seeds optional
- 1 green onion thinly sliced, optional
- 1 cup cooked rice*
Instructions
- In a mixing bowl, combine Japanese mayo, sriracha, shoyu, and sesame oil until smooth.
- Toss in tuna and coat evenly with the sauce.
- Sprinkle on sesame seeds and sliced green onion, if desired, and serve with steamed rice or salad. Enjoy!
Notes
- Shoyu: Shoyu is a Japanese type of soy sauce. Alternatively, you can use regular soy sauce, however, do not use light or low-sodium soy sauce because saltiness is needed for this recipe.
- Sushi-Grade Tuna: You can find sushi-grade tuna at local Japanese or Asian markets. They're typically labeled "sushi-grade" on their packaging. You can also swap out the tuna for sushi-grade salmon as well!
- Cooked Rice: I usually use cooked warm brown rice, however, sushi or white rice work well also. If you'd like a low-carb option, you can swap out the rice or fresh greens for a poke salad instead!
- Toppings: Traditionally, fresh Hawaiian tuna poke doesn't have too many toppings, however, newer untraditional poke spots include various veggies to bolster the meal. See "Substitutions & Variations" above for topping suggestions.
Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
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