If you have been missing your favorite sushi spot, here’s a no-fuss recipe to get your fix at home. These Spicy Tuna Poke Bowls have all the flavor of your favorite roll without any of the hassle! Loaded with lean protein, veggies, and Lundbergorganic brown rice, this is a bowlful of goodness that you can feel great about feeding your family.
If you absolutely adore sushi like I do but just can’t seem to achieve the tight and tidy rolls at home, this is the recipe for you. Fresh, sushi grade tuna is tossed in a bright and spicy mayo-free dressing then served over a heaping serving of Short Grain Brown Rice prepared sushi-style and topped with all the veggies your heart desires.
Poke (pronounced POH-kay, like “okay”) is a traditional Hawaiian dish that is made from cubes of marinated fish, meat, or veggies. In fact, the word poke simply means “chunk.” That said, nowadays poke most often refers to raw cubes of tuna that is marinated in a sesame-soy based mixture.
Poke bowls, then, are like the pescatarian version of Buddha Bowls. Start with a base of grains (in this case, brown rice is used as a healthier substitute for traditional sushi rice), load on the marinated fish and top with all the fresh toppings you can think of.
Why I Love This Recipe
Poke reminds me of all the fresh flavors of ceviche. Ceviche is “cooked” by marinating in tangy citrus. In my poke marinade recipe, I add a touch of fresh lime juice for that familiar ceviche flavor.
Fresh, healthy and super satisfying, this spicy tuna poke bowl is just about everything I could want from a meal. It is hearty enough to satiate even the fiercest kind of hunger, but doesn’t leave you with the dreaded “full” feeling. This poke bowl is clean eating at its finest.
Since swimsuit season is fast approaching, I’m leaning more into lighter meals that pack a nutritional punch. While poke is already pretty healthy, I decided to amp up the nourishment by reaching for Lundberg Organic Short Grain Brown Rice.
Lundberg Family Farms rice is easy to prepare, versatile, and a healthy complement to any meal. They have been growing organic, non-GMO, and high-quality grains for nearly a century.
These poke bowls are loaded with some of my favorite toppings – mango, radishes, carrots, cucumbers, green onions, and avocado. Feel free to customize with your favorite toppings.
With a subtly nutty flavor and grains that cling to each other when cooked, this is the perfect rice for making a sushi-style bowl. The fact that brown rice is packed with whole grain goodness makes this poke bowl wholesome enough for just about any diet.
I also love how customizable this meal is. Set out your toppings and let your family make their own poke bowl. Also, feel free to swap the tuna for another sushi grade fish like salmon or halibut. Add or subtract any fruits or veggies that make you happy. Make your marinade more or less spicy. The number of ways to tailor this meal to your needs are almost endless!
Finally, aside from the simple step of making rice on the stovetop, this is an almost no-cook meal. As the weather gets warmer, I’m looking for all the ways to get dinner on the table without turning on the oven. This spicy tuna poke bowl fits the bill!
How to Make Poke Bowls
This recipe is so simple! The rice will take the longest, so let’s get that going first.
Make Sushi Rice
Place the brown rice and the water in a pot, with butter, and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes before fluffing with a fork.
While the rice is cooking, in a small bowl combine the rice vinegar, salt, and lime juice. Once the rice is ready, pour the seasoned vinegar over the rice, and lightly combine.
Make Spicy Tuna
In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds.
Using a sharp knife, cut the tuna into 1/4″ thick cubes.
Drizzle the marinade over the tuna. Stir well.
TIP: For best results, fresh fish should be eaten within a day of purchase. If you’d like to get a jump on dinner in the morning, I recommend prepping your fish marinade, sushi rice vinegar and vegetable toppings.
Assemble and Serve
Place 1 cup of cooked rice into bowls, add tuna, and toppings of your choice. Garnish with sesame seeds and greens.
Serve with soy sauce and Sriracha on the side. Enjoy!
Frequently Asked Questions
“Sushi grade” or “sashimi grade” are not terms that are regulated by the FDA or USDA. As such, I recommend purchasing any fish that you intend to eat raw from a reputable fishmonger. For more information on raw fish, check out this very informative article.
While I always suggest that you discuss nutritional goals with your healthcare provider or a registered dietician or nutritionist, the short answer is YES! Brown rice is an excellent source of whole grains and fiber. Tuna is a lean protein that is high in omega-3s, and all the veggies you add into the mix bring their own nutrients to the party!
In addition, I’ve made this tuna poke recipe without any mayonnaise, significantly cutting back on saturated fats. While you should enjoy tuna in moderation due to mercury in sport fish, this spicy tuna poke bowl is definitely on my monthly rotation of healthy meals to serve the family.
For food safety and quality, I recommend eating the tuna poke within 24 hours of the fish being purchased. That said, you can make life a little easier by prepping your vegetables, tuna marinade and sushi rice vinegar ahead of time.
Need more healthy dishes?
Check out these other fresh and delicious recipes:
- Baked Tilapia Veracruz
- Grilled Veggie Burrito Bowls with Hatch Green Chile Rice
- Canned Salmon Salad, Ceviche-Style
- Steak Fajita Skewers
If you made this yummy recipe for Spicy Tuna Poke Bowls, please rate and review it below so I know how it turned out for you. You can also tag me in your Instagram posts when you show off your gorgeous creations.
Spicy Tuna Poke Bowls
- 1poundsushi grade tuna, cut into ¾-inch cubes
- 4tablespoonssoy sauce
- 1tablespoonlime juice
- 1tablespoonsweet rice wine
- 2teaspoonstoasted sesame oil
- 1teaspoonchili sauce
- 3green onions, sliced
- 2tablespoonstoasted sesame seeds
- 1cupLundberg Organic Short Grain Brown Rice
- 1 3/4cupwater
- 1teaspoonsalted butter
- 2tablespoonsrice vinegar
- 1tablespoonlime juice
- Chopped mango
- Chopped avocado
- Chopped cucumber
- Carrot ribbons
- Jalapeño slices
- Sliced green onions
- Radish slices
- Shredded purple cabbage
- Sesame seeds (toasted or black)
- Lime wedges, for serving
- Soy sauce, for serving (optional)
- Sriracha, for serving (optional)
Cooking the rice:
- Place the rice and the water in a pot, with butter, and bring to a boil.
- Cover with tight fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes.
- Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
- While the rice is cooking, in a small bowl combine the rice vinegar, salt, and lime juice.
- Once the rice is ready, pour the seasoned vinegar over the rice, and lightly combine.
- In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds.
- Using a sharp knife, cut the tuna into 1/4″ thick cubes, and drizzle the marinade over the tuna. Stir well.
- Place 1 cup of cooked rice into bowls, add tuna, and toppings of your choice. Garnish with sesame seeds and greens.
- Serve with soy sauce and Sriracha on the side.
- “Sushi grade” or “sashimi grade” are not terms that are regulated by the FDA or USDA. As such, I recommend purchasing any fish that you intend to eat raw from a reputable fishmonger. For more information on raw fish, check out this very informative article.
- For food safety and quality, I recommend eating the tuna poke within 24 hours of the fish being purchased. That said, you can make life a little easier by prepping your vegetables, tuna marinade and sushi rice vinegar ahead of time.
Please note that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Pregnant women, young children and anyone with a weakened immune system should take particular note of this risk.