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Healthy High-Protein Tuna Poke Bowl Recipe with Spicy Sriracha Mayo

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A fresh, light, and protein-packed poke bowl featuring sushi-grade tuna, crisp veggies, and a creamy spicy sriracha mayo, perfect for summer meals.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, diced into bite-sized cubes
  • 2 cups cooked jasmine or sushi rice, cooled
  • 1 medium cucumber, thinly sliced or diced
  • 1 ripe avocado, sliced or cubed
  • 2 stalks green onions, thinly sliced
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons sriracha sauce
  • 3 tablespoons mayonnaise (light or full-fat)
  • 1 teaspoon toasted sesame seeds (optional)
  • A few slices pickled ginger (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (185 grams) of jasmine rice under cold water until it runs clear. Cook according to package instructions or in a rice cooker. Once cooked, spread the rice on a plate or tray to cool to room temperature (about 20-30 minutes).
  2. Dice 8 ounces (225 grams) of sushi-grade tuna into small, even cubes. Place the tuna in a mixing bowl.
  3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Pour this over the tuna and gently toss to coat. Let it marinate in the fridge for 10-15 minutes.
  4. In another small bowl, mix 3 tablespoons mayonnaise with 2 tablespoons sriracha sauce. Taste and adjust spiciness if needed. Set aside.
  5. Thinly slice the cucumber, green onions, and avocado. Keep them ready for assembling.
  6. In a dry skillet over medium heat, toast 1 teaspoon sesame seeds until golden and fragrant (about 2-3 minutes), stirring constantly.
  7. Start with 1 cup (185 grams) of cooled rice in your serving bowl. Arrange the marinated tuna, cucumber, avocado, and green onions on top in sections or mixed.
  8. Drizzle the spicy sriracha mayo over the bowl. Garnish with toasted sesame seeds and pickled ginger slices if using.
  9. Add a sprinkle of salt and pepper if desired, and serve immediately.

Notes

Use sushi-grade tuna for best texture and safety. Marinate tuna for 10-15 minutes to infuse flavor without softening the fish. Cool rice completely before assembling to avoid mushiness. Adjust sriracha mayo spiciness to taste. Keep sriracha mayo separate if prepping ahead to maintain freshness. Optional additions include fresh mango chunks, shredded carrots, edamame, or crushed macadamia nuts for crunch.

Nutrition

Keywords: tuna poke bowl, high-protein, spicy sriracha mayo, healthy poke bowl, summer recipe, sushi-grade tuna, fresh poke bowl

Find it online: https://sweetstirring.com/healthy-high-protein-tuna-poke-bowl-recipe-with-spicy-sriracha-mayo/