Description
Experience the vibrant, fresh flavors of Hawaii with this easy, deconstructed sushi poke bowl. Featuring high-quality sushi-grade tuna tossed in a savory marinade and topped with a creamy, zesty spicy mayo, this dish is perfect for a quick yet gourmet-feeling weekday dinner. It balances heat, texture, and nutrition in just minutes, making it a stress-free meal for a busy household.
Ingredients
1/2 pound sushi grade tuna, cut into 1/2-inch cubes
1/4 cup scallions, sliced
2 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon sriracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short grain brown rice or sushi white rice
1 cup cucumbers, peeled and diced
1/2 medium Hass avocado, sliced
1 teaspoon black sesame seeds
Instructions
In a medium bowl, combine the cubed tuna, soy sauce, sesame oil, and 1/2 teaspoon of sriracha. Toss gently to coat and let marinate while preparing the other ingredients.
In a small bowl, whisk together the light mayonnaise and 2 teaspoons of sriracha to create the spicy mayo.
Divide the cooked rice into serving bowls.
Top the rice with the marinated tuna cubes, diced cucumbers, and sliced avocado.
Drizzle the prepared spicy mayo over the bowls.
Garnish with sliced scallions and black sesame seeds before serving.
Notes
Ensure you purchase high-quality sushi-grade fish from a reputable fishmonger. If you prefer more heat, add an extra teaspoon of sriracha to the mayo. Serve immediately for the best texture.
- Prep Time: 15
- Category: Dinner
- Method: No-cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 45mg