Spicy tuna rolls are one of our favorite sushi rolls, and this spicy tuna poke bowl is kind of a variation on those, but with the addition of some veggies and these amazing fried shallot crumbs. There are multiple layers of flavor to this dish that come together so beautifully.
It is very important to use sushi grade fish for this recipe. The fish is raw here, so it is not safe to use regular fish. Sushi grade fish has been treated to insure it is safe to eat. I highly recommend using chili crisp in this dish. I have one of our favorites linked on my favorites page, and we just got a new one we totally love that I am also going to link on my page. It has crunchy garlic in it and it is SO good.
I highly suggest making these fried shallot panko crumbs for the top too. That really upped the enjoyment factor on this meal.
Tuna Poke Bowls
Ingredients
For the poke:
- 2 1/2 4oz sushi grade tuna steaks I used about 1 lb for 5 people and it made a lot
- 1/3 cup soy sauce
- 1 1/4 tbsp chili crisp or sesame oil if you don't have chili crisp
- 3 inch piece peeled ginger minced finely
- 1/3 cup sliced green onions
- 1 tbsp toasted sesame seeds
- 1 1/4 cups persian cucumbers diced
- 1 1/4 cup edamame
- 1 tbsp rice vinegar
- salt
- 4 cups cooked sushi rice this is cooked asian rice sprinkled with a little salt and about 1/2 tbsp rice vinegar and mixed
- fried shallot panko crumbs recipe below
- chopped avocado, sushi ginger optional
- spicy mayo recipe below
For the spicy mayo:
- 1/2 cup mayo
- 1 tbsp sriracha or more to taste
- 1 tsp sesame oil
- salt to taste
- 1-2 tbsp honey to taste
For the panko:
- 2 tbsp oil
- 2 shallots minced
- 1/3 cup panko
- 2 tbsp toasted sesame seeds
- salt
Instructions
- To make the panko crumbs: heat the oil in a skillet over medium heat and add the shallots. Cook them, stirring occasionally until they start to brown up. Add the panko and stir and cook until it also browns and crisps up. Remove from heat and season with a little salt to taste. Set aside.
- Mix the mayo ingredients and season to taste. Chop the cucumber and season with a little salt and the vinegar and toss. Cook the edamame as directed if using frozen, then drain and run under cold water to cool. Season with salt.
- Mix together the soy, chili crisp and sesame oil, or just sesame oil, ginger, scallions and sesame seeds. Dice the tuna into 1/2 inch pieces and toss. Taste and add a little salt and more chili crisp if needed.
- Scoop some sushi rice into a bowl and top with the cucumbers, edamame, tuna mix, avocado if using, and then drizzle with mayo and top with crumbs. Serve with sushi ginger if desired.