These spicy tuna poke bowls feature spicy marinated tuna, a creamy coconut green curry sauce, and lots of fresh toppings. – easy to prepare and a healthy seafood favorite!
I’m ecstatic to introduce you to this absolute dreamboat of a poke bowl. With no shortage of green goodness included!
This is only the second poke recipe to hit the website, but you certainly wouldn’t know it with the amount of poke Jason and I consume on a regular basis.
It was obviously time to get a tuna version up for y’all finally! It’s worth the wait.
The best thing about poke is how fresh and healthy the bowls usually are. We are PILING these bowls with all kinds of veggie goodness that will leave you feeling satisfied and rejuvenated.
It’s all the green stuff, guys. You just gotta love it.
These Spicy Tuna Poke Bowls feature…
- Spicy marinated ahi tuna
- Fresh cucumber, carrot, edamame, and avocado
- Warm fluffy sushi rice
- A creamy, flavorful green curry sauce with just a hint of heat
Making the Spicy Tuna Poke Bowls
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Ahi tuna
- Sriracha hot sauce
- Soy sauce
- Sesame oil
- Sushi rice
- Green onions
- Thai green chilies
- Sesame seeds
How to Prep Tuna
We recommend using ahi tuna for these poke bowls as fresh as you can get it. We get ours at a local seafood market because it doesn’t get much more fresh than that!
To break down the tuna, use a sharp chef’s knife to cut tuna into small 1/2-in cubes. A sharp knife is crucial here so you get nice clean cuts.
Toss the tuna cubes with a little sriracha, soy sauce, and sesame oil and let it marinate in the fridge for about 10 minutes. Important: keep the tuna in the fridge right up until you are ready to assemble! It’s important to keep the tuna adequately chilled for food safety reasons.
Tips for Perfect Poke Bowls
- Marinate tuna – don’t skip the marinating step! It adds so much flavor to the tuna. You can also let it marinate several hours if you want more flavor and would like to prep ahead of time
- Steam sushi rice – you can use a rice cooker, instant pot, or just make it the old-fashioned way on the stove. We recommend sushi rice for authentic poke, but any kind of rice works!
- Reduce green curry sauce on stove – the majority of this sauce is made in the blender, but we find the consistency and flavors are improved by letting it reduce on the stove about 10 minutes.
- Cut vegetables into uniform sizes – this makes it much easier to eat the poke and looks stunning too.
- Garnish poke – a sprinkle of green onions, additional cilantro, and sesame seeds add one last little pop of flavor!
How to Meal Prep Poke Bowls
The majority of these bowls can be prepped ahead of time for an easy meal prep option!
- Toss tuna with marinade and store in refrigerator up to 3 days.
- Cut veggies (minus avocado – save that for last minute) and store in refrigerator up to 3 days.
- Steam rice and store in refrigerator up to 3 days.
- Make sauce and store in refrigerator up to 1 week.
When ready to assemble, heat rice in microwave then top with tuna, veggies, and a good drizzle of green curry sauce.
Poke is a blank canvas for so many variations! Check out these ideas. –>
- Change up the rice – brown rice, jasmine rice, basmati rice, or even quinoa would work in place of the sushi rice.
- Swap out toppings – don’t like carrots? You can easily swap them out for another veggie favorite! We like tossing sweet peppers, steamed broccoli, or whatever other random veggies we have accessible in this poke.
- Use a different fish – we LOVE a good salmon fillet in place of the tuna in these bowls!
- Add fruit – diced pineapple or mango would be a delicious sweet addition.
Poke lovers, this bowl may just blow your mind. The combination of the spicy tuna along with the flavorful green curry sauce and fresh veggies is a total flavor bomb.
And the leftovers? Don’t even get me started. Your lunch game is about to peak.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these poke bowls made step-by-step on Google web stories!
More ways to love seafood you might enjoy next!
Spicy Tuna Poke Bowls with Green Curry Sauce
Green Curry Sauce
- 2 cups firmly-packed cilantro (leaves and stems)
- 2 small green Thai chilies, de-stemmed and roughly chopped
- 2 medium garlic cloves, peeled
- 1 stalk lemongrass, roughly chopped
- 2 tablespoons minced fresh ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground curry
- 1 cup coconut milk
- 1/2 cup water
- Salt and pepper to taste
Spicy Tuna Poke Bowls
- 1 lb ahi tuna, cut into 1/2-in cubes
- 2 teaspoons sriracha sauce (or more to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 cups warm cooked sushi white rice
- 1 small cucumber, diced into 1/2-in cubes
- 2 small avocados, thinly sliced
- 1/2 cup edamame
- 1/2 cup matchstick carrots
- 1/4 cup sliced green onions
- Sesame seeds and minced cilantro for garnish
Green Curry Sauce
- Place all sauce ingredients in a blender or food processor and blend on high speed until completely smooth.
- Pour sauce into a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow to simmer 10 minutes, stirring occasionally until sauce is slightly reduced. Season sauce with salt and pepper to taste and allow to cool. Once cooled completely, store in refrigerator.
Spicy Tuna Poke Bowls
- Combine tuna, sriracha, soy sauce, and sesame oil in a medium bowl. Cover and place in refrigerator 10 minutes to allow tuna to marinate.
- Divide rice between 4 serving bowls and top with marinated tuna, cucumber, avocado, edamame, carrots, and green onions. Drizzle bowls with green curry sauce and garnish with sesame seeds and cilantro. Serve poke immediately and enjoy!
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