Easy Homemade Spicy Tuna Poke Bowls
Do you love sushi? Then you’ll LOVE these spicy tuna poke bowls! This healthy homemade recipe is made with canned tuna (instead of raw Hawaiian ahi) for easy prep, and it’s bursting with delicious Asian flavors like spicy wasabi mayo, sweet eel sauce, pickled veggies, whole grain rice, avocado and umami-rich seaweed. Plus, it’s so good for you–high in protein, fiber, healthy fats and nearly every nutrient imaginable. Gluten-free, too! Lunch just got a lot more exciting!
This post is sponsored by BELA Brand Seafood. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration.
Guys…get ready. This may just be the healthiest meal to date on Root + Revel. It seriously has everything I look for in a dish:
- Healthy fats: Check (thanks tuna!)
- Lean Protein: Check.
- Fiber: Check.
- Vitamins and Minerals: Check, check, check!
Plus, look how pretty!
No kidding, this one bowl has just about every nutrient possible, and in super high quantities. Check it out:
- 84% of the RDV of Vitamin K: great for bone and blood health, and critical for hormone balance
- 69% of the RDV of Niacin (Vitamin B3): part of the vitamin B complex that helps maintain a healthy cardiovascular system and metabolism (particularly cholesterol), and helps with brain function, healthy skin and diabetes
- 45% of the RDV of Phosphorus: bone health and detox
- 40% of the RDV of Vitamin B6: helps the body metabolize fats, improves brain health and mood, and helps you sleep better
- 39% of the RDV of Folic Acid: super important if you’re pregnant (fetal development is dependent on it!), and for anyone with thyroid issues, digestive problems or heart/cholesterol troubles
- 37% of the RDV of Potassium
- 33% of the RDV of Magnesium and B12: lessens anxiety and improves digestion, plus boosts energy and metabolism
Not to mention, it’s chockfull of immune-boosting Vitamin C, thyroid-nourishing Vitamin A and anemia-preventing Iron!
It’s hard to believe it’s this good for you AND one of the most delicious meals you’ll ever have. Seriously. If you love Japanese sushi and Hawaiian poke you are going to GO NUTS for this tuna “poke” bowl.
Seriously. If you love Japanese sushi and Hawaiian poke you are going to GO NUTS for this tuna poke bowl.
Canned Tuna for Poke Bowls
Purists, be warned. This tuna poke bowl is not the traditional Hawaiian Poke (pronounced: POH-keh), which is made by layering raw ahi tuna with veggies and cooked rice, tossed in an addictive sweet and spicy sauce.
Because, let’s be real… who is really buying fresh, sushi-grade ahi tuna to eat at home?
Instead, I used canned tuna in this poke bowl recipe–the taste is slightly different, but I promise if you use high-quality canned tuna, it’s just as fresh and delicious! Plus it’s way easier to find, store, and prep AND it’s super affordable!
I recommend BELA Brand Seafood’s tuna, which is sustainably pole and line caught Skipjack Tuna that comes in beautiful glass jars (buh-bye BPA and toxic plastic), making it even more of a premium product.
I love that their tuna is full, plump filets (rather than those unappealing chopped up bits you find in most tuna cans), and it’s packed fresh in organic extra virgin olive oil and organic sauces, as opposed to harmful canola or vegetable oil and some of the toxic additives lower-quality tuna brands include in their tuna cans, like GMO soy.
Skipjack Tuna is protein-packed, rich in Omega-3s, low calorie and contains literally ZERO carbs.
There is some concern over mercury in tuna (which can affect neurodevelopment, especially in pregnant or nursing mothers and young children), however this is more of a concern for albacore tuna, whereas the smaller skipjack tuna has three times less mercury.
How to Make Tuna Poke Bowls
Tuna poke bowls are one of my favorite non-recipe recipes because you can truly put whatever veggies you like in it.
But before you get to the veggies, start with the rice. I recommend buying some organic microwavable varieties–I love Lotus Foods Rice Bowls or theseorganic brown rice bowls–to save time and make this recipe as easy as possible.
So that’s your base. Of course, the star of the show here is the spicy tuna.
To make spicy tuna, I just whip up a quick 4-ingredient homemade spicy wasabi mayo and mix it in with the canned tuna. Done.
Now it’s time to add your veggies. I try to get a nice contrast going in terms of flavor, texture, and color to excite the palette and up the nutrient ante. Here’s what I recommend for these tuna poke bowls:
- Leafy greens: use whatever variety you like though I think spinach or mesclun greens work really well
- Frozen organic shelled edamame, thawed
- Pickled carrots: Farmhouse Culture makes these incredible fermented orange ginger carrots, which are sweet, tangy, a little spicy and full of gut-friendly probiotics
- Buttery avocado because, well duh, everything is better with avocado
- Sliced jalapenos for some spicy crunch
- Persian cucumbers for some refreshing crispiness–these cukes are way crunchier and more flavorful than their more watery English counterparts (leave the skins on!)
And then you garnish. I like black sesame seeds and scallions on my tuna poke bowls, but the show stopper is the roasted nori(seaweed), which really drives home that sushi flavor!
Nori is sold in sheets and you just have to snip it with scissors into thin strips.
Last but not least–homemade eel sauce. Don’t be scared, it’s seriously easy to make!
That’s it! Drizzle over top and you’ve just made the healthiest, most delicious and easy-to-make tuna poke bowls ever!!
If you try this recipe for tuna poke bowls, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
- 2 cans albacore tuna in olive oil I recommend Bela Brand Seafood
- 2 cups organic brown rice cooked; I recommend Jasmine or Sushi rice
- 1 cup organic leafy greens
- 1 avocado sliced
- 1/2 cup pickled carrots I recommend Farmhouse Culture's ginger carrots
- 1/2 cup organic edamame shelled
- 1/2 cup organic Persian cucumbers diced
- 1 jalapeno cut into rings
- 1/4 cup organic scallions diced
- 2 tablespoons black sesame seeds
- 1 sheet organic roasted nori (seaweed) cut into small strips
In a small saucepan over medium-low heat, combine the ingredients for the eel sauce. Simmer, stirring occasionally, until the sauce is thick and sticky. Pour into a glass bowl and set aside.
Meanwhile, in a large glass bowl, combine the ingredients for the spicy mayo. Whisk to combine. Add the canned tuna and break up with a fork, tossing with the spicy mayo to mix thoroughly.
To assemble the bowls, evenly divide cooked rice among four bowls. Top with leafy greens. Add spicy tuna, avocado, carrots, edamame, cucumbers, and jalapeno rings. Garnish with scallions, sesame seeds and seaweed. Drizzle with eel sauce. Serve and enjoy!
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.