Spicy Tuna Avocado Poke Bowl
Why this recipe works
- Clear texture contrast: Soft rice, silky tuna, creamy avocado and crisp cucumber give the bowl a balanced, satisfying bite.
- Bold but balanced dressing: Soy sauce brings savoury depth, sesame oil adds richness and sriracha gives controlled heat without overwhelming the tuna.
- Fast assembly: Once the rice is cooked, the toppings need only simple chopping and gentle tossing before serving.
Get the most out of this recipe
Ingredient notes
- Choose tuna carefully: Use tuna sold and handled for raw consumption, and keep it properly chilled until assembly.
- Use firm-ripe avocado: Avocado should be creamy but still hold its shape when cut, so it does not collapse into the rice.
- Cut with a sharp knife: Clean knife cuts help the tuna keep a neat, tender texture rather than becoming ragged.
Timing notes
- Cool the rice slightly: Let the cooked rice cool to warm or room temperature before adding the tuna, so the fish stays fresh and chilled.
- Serve immediately: The bowl is at its best just after assembly, before the nori softens and the avocado begins to oxidise.
Adjust the heat
- For gentler heat: Use less sriracha or swap in sweet chilli sauce for a softer, slightly sweeter dressing.
- For more heat: Increase the sriracha gradually, tasting the dressing before tossing it with the tuna.
Common mistakes
- Dressing the tuna too early: Toss the tuna shortly before serving to keep its texture clean and prevent the dressing from making it too soft.
- Storing fully assembled bowls: If leftovers are unavoidable, refrigerate promptly and keep the nori separate so it stays crisp.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear. Cook with 450 ml water: bring to the boil, cover and simmer on low for 12 minutes, then rest off the heat for 10 minutes. Spread the rice out to cool slightly while you prep the toppings.
- In a bowl, whisk together the soy sauce, sesame oil and sriracha. Dice the tuna into bite-sized pieces, add to the bowl and gently toss to coat. Keep chilled while you assemble the rest.
- Halve, stone and peel the avocado, then cut into chunks. Dice the cucumber and thinly slice the spring onion. Cut the nori sheets into thin strips with a knife or kitchen scissors.
- Divide the rice between two bowls and top with the spicy tuna, avocado and cucumber. Spoon over any dressing left in the bowl, then scatter with spring onion and roasted sesame seeds. Finish with the nori strips and serve straight away.
Recipe notes
Tips
- Use very sharp knife cuts for the tuna so the pieces stay clean rather than torn.
- Keep the tuna chilled until the moment you serve, and cool the rice to warm or room temperature before topping so the fish stays fresh.
- If serving to anyone pregnant, elderly, or immunocompromised, use tuna that has been handled for raw consumption and kept properly chilled.
Substitutions
- Replace Sriracha with Sweet chili sauce for a gentler heat and a touch of sweetness.
- Replace Roasted sesame seeds with Sesame seeds, toasting them briefly in a dry pan until fragrant.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate leftovers in a sealed container and eat within 24 hours; keep the nori separate so it stays crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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