Ahi tuna poke with spicy mayo and crispy toppings
Tuna Poke Bowl
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Moderate
$$
Tuna Poke Bowl
Ahi tuna poke with spicy mayo and crispy toppings
★4.8(21)
Cubed ahi tuna tossed in a spicy soy marinade, served over rice with mango, edamame, and a drizzle of sriracha mayo. Bold, fresh, and endlessly customizable.
20m
Prep Time
20m
Cook Time
40m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Ahi tuna poke is the original Hawaiian poke style, and this version adds a kick with sriracha mayo. The firm texture of ahi holds up beautifully to bold seasonings and crunchy toppings.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
We developed this Tuna Poke Bowl recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1/2 lb sushi-grade ahi tuna, cubed
- 2 tbsp soy sauce
- 1 tsp sriracha mixed with 2 tbsp mayo
- 1 cup cooked sushi rice
- 1/2 mango, diced
- 1/2 cup shelled edamame
Instructions
- 1
Cube ahi tuna into 1/2-inch pieces and toss with soy sauce, sesame oil, and a pinch of red pepper flakes.
- 2
Marinate in the fridge for 10 minutes while you prepare toppings.
- 3
Divide sushi rice between two bowls and arrange tuna on top.
- 4
Add diced mango, edamame, sliced radishes, and pickled ginger.
- 5
Drizzle with sriracha mayo and sprinkle with sesame seeds and nori strips.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ahi tunaSushi-grade salmon
Richer and fattier but equally delicious
MangoPineapple chunks
Another tropical fruit that pairs well with soy and spice
Fresh herbsDried herbs at one-third the amount
Dried herbs are more concentrated. Add them earlier in the cooking process so they have time to rehydrate and release their flavor.
Tips & Storage
Pro Tips
Keep the tuna very cold until serving for the best texture and food safety.
Mix the sriracha mayo ratio to your spice preference—start mild and add more.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Consume within a few hours for best quality; do not store assembled bowls overnight.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (45mg) · 2 servings
Calories410
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates14g
Fat40g
Fiber720mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is ahi tuna safe to eat raw?
- Yes, when purchased sushi-grade and properly handled, it is safe to eat raw.
- Can I use canned tuna?
- It will work in a pinch but the texture and flavor will be very different from fresh poke.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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