Spicy Ahi Poke Bowl
Fresh seared ahi tuna over sushi rice with cucumber, avocado, and a punchy soy-ginger sauce. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
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Ingredients
- 1.5 cups sushi rice, cooked and cooled
- 10 oz ahi tuna, sushi-grade, sliced into 1-inch cubes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, minced
- ½ tsp sriracha or chili oil
- ½ medium cucumber, sliced into rounds
- 1 whole avocado, sliced
Instructions
- 1
Whisk soy sauce, rice vinegar, ginger, and sriracha in a small bowl until combined.
- 2
Heat oil in a small skillet over high heat until it shimmers, about 1 minute.
- 3
Pat tuna dry. Season with salt and pepper. Sear in batches 45 seconds per side—edges cooked, center rare.
- 4
Transfer tuna to a plate. Toss with half the sauce; let rest 2 minutes.
- 5
Divide rice between two bowls. Arrange tuna, cucumber, and avocado on top.
- 6
Drizzle with remaining sauce. Serve immediately.
Tools you’ll need
- small mixing bowl
- whisk
- 8-inch skillet
- paper towels
- two bowls
- knife
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