Ahi Tuna Poke Bowl with Sushi Rice, Avocado & Spicy Mayo

Ahi Tuna Poke Bowl with Sushi Rice, Avocado & Spicy Mayo

Fresh, bold, and surprisingly easy to pull together, this ahi tuna poke bowl is everything you want in a weeknight dinner or a build-your-own weekend meal. Sushi-grade tuna gets marinated in a soy-lime mix with shaved shallots, then layered over seasoned sushi rice with creamy avocado, crunchy cucumber, and a drizzle of kewpie mayo and Sriracha.

Ingredients (Serves 2–3)

For the Sushi Rice:

• 1 cup sushi rice (short-grain)
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For the Tuna Marinade:

• 8–10 ounces sushi-grade ahi tuna, diced into small cubes
• 1 tablespoon soy sauce
• 1 tablespoon ponzu or lime juice
• 1 teaspoon sesame oil
• 1 small shallot, very thinly sliced
• Optional: pinch of chili flakes or grated ginger

For the Bowl Toppings:

• 1 ripe avocado, sliced or cubed
• 1/2 cucumber, thinly sliced
• Kewpie mayo, to drizzle
• Sriracha, to drizzle
• Optional: sesame seeds, green onions, or nori strips for garnish

Instructions

Step 1: Make the Sushi Rice

1. Rinse the sushi rice in a fine mesh strainer under cold water until the water runs mostly clear.
2. Add the rinsed rice and 1 1/4 cups water to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes. Turn off the heat and let it sit, covered, for 10 minutes.
3. In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice with a wooden spoon or spatula. Let the rice cool to room temp while you prep the rest.

Step 2: Marinate the Tuna

1. In a bowl, combine soy sauce, ponzu or lime juice, sesame oil, and optional chili flakes or ginger.
2. Add in the diced tuna and shaved shallots. Toss gently to coat.
3. Cover and refrigerate for 10–15 minutes while prepping toppings.

Step 3: Assemble Your Bowl

1. Add a base of sushi rice to each bowl.
2. Spoon the marinated tuna (with shallots) on top.
3. Add sliced avocado and cucumber.
4. Drizzle with Kewpie mayo and Sriracha to taste.
5. Garnish with sesame seeds, green onion, or nori strips if desired.

Notes:

• Want extra texture? Add pickled ginger or crispy onions.
• Swap the tuna for salmon or tofu if needed.
• Best served immediately while the tuna is fresh and the rice is still slightly warm.