Ahi Tuna Poke Bowls with Spicy Mayo

This ahi tuna poke bowl with spicy mayo is fresh, vibrant, and full of flavor. I love the way the cool, tender cubes of ahi tuna pair with the creamy spicy mayo and fresh toppings. It’s a satisfying dish that feels light yet indulgent, making it one of my favorite go-to meals when I’m craving something healthy and delicious.

Why You’ll Love This Recipe

I like this recipe because it’s easy to customize with whatever toppings I have on hand. The ahi tuna is marinated in a simple mix that enhances its natural flavor without overpowering it. The spicy mayo adds just the right amount of heat and creaminess. What makes this dish even better is that I can assemble it in minutes, making it perfect for a quick weeknight dinner or a refreshing lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

10 oz sushi-grade ahi tuna diced into bite sized cubes

Marinade
¼ cup 59 mL low sodium soy sauce
1 teaspoon 5 mL rice vinegar
½ teaspoon 3 mL toasted sesame oil

2-3 cups 636 g cooked and chilled long grain white rice or sushi rice

Spicy Mayo
¼ cup 58 g mayonnaise*
2 tsp-2 tbsp 12 g-37 g sriracha sauce
½ teaspoon 3 mL toasted sesame oil
Squeeze of lemon juice

Topping suggestions
Avocado
Red pepper flakes
Tobiko fish roe
Sesame Seeds
Nori jullienned
Strawberries
Mango chunks
Scallions
Sprouts
Cucumber
Anything you want

Directions

1. I begin by whisking together the soy sauce, rice vinegar, and sesame oil in a bowl to make the marinade.
2. I add the diced ahi tuna to the marinade and let it sit for 10–15 minutes in the refrigerator.
3. While the tuna marinates, I prepare the spicy mayo by mixing mayonnaise, sriracha, sesame oil, and a squeeze of lemon juice until smooth.
4. I arrange the chilled rice in bowls as the base.
5. I top the rice with the marinated tuna, then drizzle with spicy mayo.
6. I finish by adding any toppings I like, such as avocado, cucumber, sesame seeds, or mango.

Servings and Timing

This recipe makes about 2 servings. Preparation takes around 20 minutes, and since there is no cooking required, the total time is also about 20 minutes.

Variations

Sometimes I swap white rice with cauliflower rice or quinoa for a lighter version. I like adding a touch of wasabi to the spicy mayo when I want more heat. If I’m in the mood for extra crunch, I top my bowl with crispy fried onions or wonton strips. For a fruitier twist, I include pineapple or kiwi alongside the mango.

Storage/Reheating

I keep leftover marinated tuna in the refrigerator for no more than 24 hours to ensure freshness. If I know I’ll have leftovers, I store the tuna and rice separately, then assemble the bowls just before eating. I don’t reheat this dish, since poke is meant to be eaten cold.

FAQs

Can I use frozen tuna for poke bowls?

Yes, I can use frozen tuna as long as it’s sushi-grade and properly thawed before dicing.

What type of rice works best?

I like using sushi rice because it’s sticky, but long-grain white rice works well too.

Can I prepare the tuna ahead of time?

I prefer marinating the tuna just before serving, but I can prepare it a few hours ahead and keep it chilled.

Is it safe to eat raw tuna at home?

Yes, as long as I buy sushi-grade tuna from a reputable source, it’s safe to eat raw.

How spicy is the spicy mayo?

The spice level depends on how much sriracha I add. I start with less and increase to taste.

Can I make this recipe without mayo?

Yes, I can replace mayo with Greek yogurt for a lighter option or simply leave it out.

What other proteins can I use instead of tuna?

I sometimes use salmon, shrimp, or even tofu for a vegetarian version.

How do I keep the tuna fresh longer?

I always store it in an airtight container in the fridge and consume it within 24 hours.

Can I serve this bowl warm?

I prefer it chilled, but I can use warm rice if I like a contrast between the warm base and cold toppings.

What toppings go best with ahi poke bowls?

I enjoy avocado, cucumber, sesame seeds, mango, scallions, and nori the most, but I use whatever I have available.

Conclusion

I love making ahi tuna poke bowls with spicy mayo because they’re fresh, flavorful, and endlessly customizable. The combination of marinated tuna, creamy spicy mayo, and colorful toppings makes each bowl unique and satisfying. This is one of those dishes I can prepare quickly but still feels like a special treat every time.

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