Spicy Tuna Poke Bowl

A quick, spicy tuna poke bowl with creamy spicy mayo, cucumber, avocado, and sesame for a fresh weeknight meal.

Prep Time10

Cook Time5

Total Time15

Servings: 2 servings

1/2 pound sushi-grade tuna cut into 1/2-inch cubes
1/4 cup scallions sliced
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon riracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short-grain brown rice or sushi white rice
1 cup cucumbers from about 2 Persian cucumbers, peeled and diced into 1/2-inch cubes
1/2 medium Hass avocado about 3 ounces, sliced
2 each scallions sliced for garnish
1 teaspoon black sesame seeds
reduced sodium soy or gluten-free tamari for serving (optional)
sriracha for serving (optional)

Make the spicy mayo: in a small bowl whisk together the light mayonnaise and 2 teaspoons sriracha; thin with a little water until it reaches a drizzleable consistency and set aside.
Prepare the tuna: in a medium bowl combine the cubed tuna, 1/4 cup sliced scallions, 2 tablespoons soy sauce (or tamari), 1 teaspoon sesame oil, and 1/2 teaspoon sriracha; gently toss to coat.
Assemble bowls: divide the cooked rice between 2 bowls.
Top each bowl with half of the seasoned tuna, sliced avocado, and the diced cucumber.
Drizzle the spicy mayo over each bowl, sprinkle with black sesame seeds and the remaining sliced scallions, and serve with extra soy sauce and sriracha on the side if desired.