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Ahi Tuna Poke Bowls with Spicy Mayo

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This ahi tuna poke bowl with spicy mayo is fresh, vibrant, and full of flavor. Tender cubes of marinated ahi tuna are paired with creamy spicy mayo, rice, and colorful toppings for a light yet indulgent meal.

Ingredients

  • 10 oz sushi-grade ahi tuna, diced into bite-sized cubes
  • 1/4 cup (59 mL) low sodium soy sauce
  • 1 teaspoon (5 mL) rice vinegar
  • 1/2 teaspoon (3 mL) toasted sesame oil (for marinade)
  • 2–3 cups (636 g) cooked and chilled long-grain white rice or sushi rice
  • 1/4 cup (58 g) mayonnaise
  • 2 tsp–2 tbsp (12 g–37 g) sriracha sauce
  • 1/2 teaspoon (3 mL) toasted sesame oil (for spicy mayo)
  • Squeeze of lemon juice
  • Optional toppings: avocado, red pepper flakes, tobiko fish roe, sesame seeds, julienned nori, strawberries, mango chunks, scallions, sprouts, cucumber

Instructions

  1. Whisk together soy sauce, rice vinegar, and sesame oil in a bowl to make the marinade.
  2. Add diced ahi tuna to the marinade and refrigerate for 10–15 minutes.
  3. Prepare spicy mayo by mixing mayonnaise, sriracha, sesame oil, and lemon juice until smooth.
  4. Arrange chilled rice in bowls as the base.
  5. Top the rice with marinated tuna, then drizzle with spicy mayo.
  6. Add desired toppings such as avocado, cucumber, sesame seeds, or mango before serving.

Notes

  • Use only sushi-grade tuna for safety when eating raw.
  • Poke is best served chilled and should not be reheated.
  • Customize toppings with fruit, vegetables, or crunchy additions like fried onions.
  • Marinate tuna just before serving for best texture and flavor.
  • For a lighter version, replace white rice with cauliflower rice or quinoa.

Nutrition

Find it online: https://justsosavory.com/ahi-tuna-poke-bowls-with-spicy-mayo/