Spicy Tuna Poke Bowls

2 people
00h 20
00h 00

The beauty of this Poke Bowl Recipe is that you can  customize it to your taste. Love salmon? Use our wild Pacific sockeye instead. Don’t like raw fish?  Sear it a few minutes on each side!  Don’t like spicy food?  Leave the spicy mayo out - use a ginger flavour or plain mayo, it's up to you!

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Ingredients and Method


  • 3 ButcherBox.ca Ahi tuna steaks
  • 1/2 cup green onions, greens only, sliced diagonally, separated
  • 2 tbsp gluten free tamari
  • 1 tsp sesame oil (not dark)
  • 1/2 tsp sriracha sauce
  • 1 avocado, cut into chunks
  • 2 -3 mini cucumbers, seeded and chopped
  • 1 cup rice, cauli rice, zoodles, lettuce, etc
  • to taste pickled ginger
  • 1 small mango, peeled, pitted and chopped
  • For drizzle sriracha mayo
  • 1/2 cup edamame beans, hulled, cooked
  • For sprinkle furikake seasoning (or Everything but the Bagel works well)


  1. Thaw tuna steaks from frozen, under refrigeration; once thawed, cut into bite sized pieces.
  2. In a bowl mix together half the scallions, soy sauce, sesame oil and sriracha sauce, stir tuna chunks in gently, set aside while building bowls.
  3. Build bowls - divide cooked rice between bowls, add in your choice of avocado, cucumbers, mango, edamame and ginger. You can also add in coleslaw, seaweed salad, pickled onions, shredded carrots.
  4. Divide tuna between bowls, top with drizzle of sriracha mayo, furikake seasoning, and green onion.
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