Spicy Tuna Poke Bowls

4.75 from 4 votes

These spicy tuna poke bowls are fresh, healthy, and surprisingly easy to make. Tuna, avocado, seaweed salad, cucumbers and sriracha-mayo come together with quinoa & brown rice to make a delicious, well-rounded meal - perfect for weeknights.

Prep Time10

Cook Time2

Total Time15

Course: Dinner, Entree, Lunch, Main Course

Cuisine: Asian, Hawaiian

Diet: Vegetarian

Keyword: 15 minutes or less, ahi poke, ahi tuna, ahi tuna poke bowl, hawaiian poke bowl, healthy, poke bowls, quick meal, tuna avocado poke, tuna poke

Servings: people

Calories: 552kcal

Ingredients

1 package 90 second quick cook quinoa & brown rice or grain of your choice
8 oz raw ahi tuna diced (we usually thaw frozen tuna since we always have it on hand, but fresh sushi grade is obviously better)
1 package prepared seaweed salad* optional
1 avocado diced
1 medium carrot shredded
½ cucumber diced
1 tbsp low sodium soy sauce
½ tsp sesame oil

For the sauce:

2 tbsp light mayo
Drizzle Sriracha to taste
Splash of water to thin* if desired

Toppings (optional)

Cilantro
Green onions
Sesame seeds

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Instructions

Dice tuna and place in a dish with soy sauce & sesame oil. Leave in the refrigerator until ready to eat.
Cook grains, dice vegetables, & prepare sriracha mayo.
Assemble! Add all ingredients to a bowl, drizzle with sriracha mayo, and sprinkle with your favorite toppings.

Notes

*There is probably a way to make your own seaweed salad, but I have always purchased it pre-made from the grocery store. Look in any grocery store that has fresh sushi near the deli, and often they carry seaweed salad in the same section. Make sure it’s FRESH or it will taste fishy.

*It is not necessary to thin the sriracha-mayo mixture, however, I like to add a bit of water because it makes it much easier to drizzle and coat everything evenly. (Plus it tricks my sauce-loving husband into using less mayo!) This is totally personal preference though.

Nutrition