Tuna Sweet Chili Poke Bowl
Why this recipe works
- Fast assembly: The tuna, dressing and vegetables are prepared while the rice steams, keeping the total time comfortably under 30 minutes.
- Sweet, salty and tangy: Sweet chilli sauce gives body and gentle heat, while soy sauce adds umami and lime keeps the dressing bright.
- Varied textures: Warm rice, silky tuna, creamy avocado, crisp cucumber and brittle nori create the layered texture that makes poke bowls satisfying.
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Authenticity notes
- Poke inspiration: Traditional Hawaiian poke centres on seasoned raw fish; this bowl version adds sushi rice, avocado and sweet chilli for a modern fusion style.
- Sweet chilli dressing: The sweet chilli, soy and lime mixture gives a sweeter, tangier profile than a classic shoyu-style poke seasoning.
Ingredient notes
- Choose the tuna carefully: Use sashimi-grade tuna from a reliable source and keep it chilled until mixing; use cooked tuna for anyone who should avoid raw fish.
- Avocado texture: A ripe but firm avocado holds its shape when diced and balances the tuna without turning the bowl mushy.
- Even tuna pieces: Cut the tuna into similar bite-sized pieces so the dressing coats it lightly and each serving is easy to eat.
Timing notes
- Cool the rice briefly: Let the rice settle until warm rather than hot before adding the tuna, so the fish stays cool and tender.
- Serve after assembling: Assemble just before eating; the avocado discolours, the nori softens and raw fish should not sit out.
Make-ahead tips
- Keep components separate: If preparing ahead, store the rice, tuna and toppings separately in airtight containers and keep the tuna refrigerated.
- Dress and finish late: Add the tuna and toppings close to serving so the rice, cucumber and nori keep their best texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, still covered, for 10 minutes to finish steaming.
- Meanwhile, whisk the sweet chili sauce, soy sauce and the juice of the lime in a mixing bowl. Dice the tuna into bite-sized pieces and add it to the dressing. Toss gently and chill while you prep the vegetables.
- Slice the cucumber and dice the avocado. Thinly slice the spring onion and shred the nori sheets with clean, dry hands or scissors. Set aside for topping.
- Divide the warm rice between two bowls and spread it out slightly so it cools a little. Arrange the dressed tuna, cucumber and avocado on top. Finish with spring onion, roasted sesame seeds and nori, then serve straight away.
Recipe notes
Tips
- For the best texture, cool the rice for a few minutes so it is warm rather than hot before adding the tuna.
- Use sashimi-grade tuna and keep it chilled; if serving to pregnant people, young children, elderly people, or anyone immunocompromised, use cooked tuna instead.
Substitutions
- Replace Tuna steak with Salmon for a richer, fattier poke bowl.
- Replace Sweet chili sauce with Sweet-and-sour sauce for a tangier, less chilli-forward dressing.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If you must store it, keep the rice and dressed tuna separate in airtight containers in the fridge and eat within 24 hours; do not store dressed raw fish at room temperature.
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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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