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Tuna Poke Sushi Bowl with Spicy Mayo

This Tuna Poke Sushi Bowl with Spicy Mayo recipe has all the best parts of a spicy tuna crunch roll in the convenience and ease of a poke bowl. 

Poke Sushi Bowl Ingredients

Tuna poke sushi bowl ingredients isolated on white.

I’ve gotten a ton of questions about what, where, when, why and how to buy sushi grade ahi tuna (more on ‘sushi grade’ below) for recipes such as this one. So, I’ve answered a lot of those questions below but don’t let all the questions overwhelm or intimidate you. Sushi grade ahi tuna is very easy to find and purchase.

Is the tuna in this recipe raw? 

Yes! Tuna is usually raw when used in sushi and poke dishes. The tuna I’m referring to is a good quality ahi tuna. I am not referring to tuna that comes from a can or resealable bag.

Is it safe to eat raw ahi tuna? 

Yes, for most people raw ahi tuna is generally safe to eat if it is sushi grade. Please note that I said most people. I am not a medical professional. If you are pregnant, have other health concerns or general questions about the safety of consuming raw fish contact your doctor. 

What is sushi grade fish? 

I’m going to get technical for a few quick sentences. Fish is put into categories based on quality with Category 1 being the highest quality fish. Category 1 fish that the seller is confident can be eaten raw is what is usually sold as sushi grade

In short, sushi grade = highest quality = safest to eat raw

Where do I get sushi grade tuna? 

Obviously you’ll want a reputable place. When it doubt go to an actual seafood market or higher end grocery store with a seafood counter that has knowledgeable staff.

How do I know if tuna is sushi grade?

Ask! The best thing you can do is ask questions.

Do you sell sushi grade ahi/yellowfin tuna?

I plan to use the tuna in a poke/sushi recipe. Can it be eaten raw?

If the staff can answer your questions and make you feel comfortable, it is likely a good spot to get your sushi grade tuna. If the staff can’t answer your questions or their answers make you feel uneasy, trust your gut and move on.

Can frozen ahi tuna be eaten raw?

Yes, as long as it is sushi grade. In fact, most sushi grade ahi tuna is frozen to kill any potential of parasites before selling to the consumer.

What kind of rice should I use?

Use whichever rice you have or prefer. If you really want to go all out, you can use sushi rice which is used to roll … you guessed it! Sushi! Personally, I LOVE sticky sushi rice. However, it is outrageously expensive in the states compared to normal rice. If you’re looking to splurge, grab a bag in the Asian section of the grocery store. Often the packaging is in Japanese but there’s usually a line in English stating that is it sushi rice. 

Two hands holding tuna poke sushi bowl.

Poke Sushi Bowl Sauces

This recipe has three key sauces which include spicy mayo, soy sauce and eel sauce.

Spicy Mayo/Sriracha Mayo

The spicy mayo adds a creamy richness to this recipe along with a hint of spice (obviously). You can make your own spicy mayo (as instructed in this recipe) with only three ingredients or you can buy it at the store in the Asian section.

Eel Sauce/Unagi Sauce/Sushi Sauce

Eel sauce (aka Unagi Sauce or Sushi Sauce) is the dark sauce often drizzled over sushi. It is sweet in flavor and has a thick/slightly syrupy texture.

You can buy eel sauce at the store in the Asian section. It is less common than soy sauce but not terribly unusual. I have for sure seen it at Target. Keep in mind it might be labeled as eel sauce, Unagi or sushi sauce.

Soy Sauce

Soy sauce seems basic for sushi but it plays a vital role in this recipe because it acts as the salt which brings out the flavors of the main ingredients. If you do not want to drizzle soy sauce over the entire sushi bowl, I recommend just drizzling it over the tuna before assembly to get the most benefit with the smallest amount of soy sauce. 

Soy sauce is very common and found in the Asian section of the grocery store. It is important to note that the sodium in soy sauce can add up fast. If you are conscious about the amount of sodium you consume, grab the low-sodium option.

Pouring eel sauce over sushi bowl.

Poke Sushi Bowl Toppings

Panko Bread Crumbs Panko is a Japanese bread crumb that is light and crispy. Perfect for “crunchies” on top of your sushi bowl. Panko bread crumbs are very common and can be found in the Asian section of most grocery stores. 

Sesame Seeds There are standard sesame seeds which are white/beige in color and can be found in the spice section of the grocery store. There are also black sesame seeds (which are so pretty!). Black sesame seeds are less common and can be found in the Asian section of the grocery store and occasionally in the spice section. Both work the same! 

Tuna poke sushi bowl with spicy mayo in white bowl.

Similar Recipes to Try

First up we have Salmon & Rainbow Quinoa. This recipe is a complete meal which makes dinner easy. It is really flavorful, hearty, colorful and best of all, healthy!

Next, we have Crispy Fish Tacos. This is one of my all time favorite meals. The crispy fish combined with the creamy avocado, crunchy cabbage, zesty lime is absolute perfection. It is a pretty basic fish taco but sometimes simple is best!

Lastly, we’ve got Fresh Ceviche! Don’t let this recipe intimidate you because it is truly SO EASY and SO GOOD! It melts in your mouth and is healthy! The recipe literally involves no actual cooking. All you need to do it cut up a few ingredients and assemble! I really want you to try this recipe!

How to Make a Tuna Poke Sushi Bowl with Spicy Mayo

Tuna poke sushi bowl on grey napkin with chopsticks.

Tuna Poke Sushi Bowl with Spicy Mayo

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
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This Tuna Poke Sushi Bowl with Spicy Mayo recipe has all the best parts of a spicy tuna crunch roll in the convenience and ease of a poke bowl.


Bowl Ingredients:

  • 1 cup uncooked rice*
  • 12 oz. sushi grade ahi tuna**
  • 1 cucumber
  • 1/2-1 mango
  • 1 avocado

Spicy Mayo Ingredients:

  • 1/2 cup mayonnaise
  • 1 1/2 Tbsp. Sriracha, or other hot sauce
  • 1 tsp. lime juice or to taste
  • Topping & Other Sauces:
  • 2-3 Tbsp. Panko bread crumbs
  • 1 Tbsp. sesame seeds
  • Soy sauce
  • Eel sauce ***, optional


  • Make Rice: Cook rice according to package instructions. The liquid to rice ratio is usually 2:1. Leftover rice works well too. 
  • Slice & Dice Ingredients: Cut the tuna into medium cubes. Cut the cucumber into small cubes or match sticks (as seen in the photos and videos of this post). Cut the mango into small cubes. Cut the avocado into cubes or thin slices.
  • Make Spicy Mayo: Whisk the three Spicy Mayo ingredients until well combined. 
  • Assemble: Portion out the rice, tuna, cucumber, mango and avocado into bowls.
  • Toppings & Sauces: Drizzle spicy mayo, soy sauce and eel sauce (optional) over the rice bowls. Top with a sprinkle of Panko bread crumbs and sesame seeds for crunch and texture!


*Both white and brown rice work well in this recipe. Use whichever you prefer. If you really want to go out, use sushi rice. It is wonderfully sticky and chewy just like sushi but as a fair warning, it is extremely expensive. 
**Since the tuna is raw in this recipe, it is important that it is sushi grade which is basically high quality tuna that is safe to eat raw. Read the post for more information but in short you can get sushi grade tuna at quality fish markets and grocery stores. Just ask the staff working at the counter!
***Eel sauce is the slightly sweet sauce often drizzled over sushi. It is referred to as Eel Sauce, Unagi Sauce or Sushi Sauce and can be found in the Asian section of the grocery store. I highly recommend it! 


Serving: 0.25recipe | Calories: 535kcal | Carbohydrates: 48g | Protein: 26g | Fat: 35g | Cholesterol: 44mg | Sodium: 449mg | Fiber: 5g | Sugar: 6g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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Recipe Rating


  1. 5 stars
    Delicious! Very fresh tasting bowl, mango is a great addition. I added some corn kernels, caramelized onions and shredded carrot–will definitely be making this dish again

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