Easy Spicy Tuna Poke Bowl (No Cook)

aka The “I Deserve Something Fancy” Lunch Break Bowl

I used to think poke bowls were something you could only get from that trendy spot downtown — the one with the 20-minute line that eats into your entire lunch break. Then I realized I could throw one together at home in about 15 minutes flat, no cooking required. Now it’s my go-to when I want something that feels indulgent but is actually packed with clean protein and healthy fats. Sushi-grade tuna, creamy avocado, crunchy cucumber, and a spicy coconut aminos dressing that honestly puts most restaurant versions to shame.

Ingredients

• 8 oz sushi-grade ahi tuna, cut into ½-inch cubes
• 2 cups cooked sushi rice, cooled
• 1 ripe avocado, sliced
• 1 small cucumber, diced
• ½ cup shelled edamame
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• For the spicy dressing:
• 2 tablespoons coconut aminos
• 1 tablespoon avocado oil
• 1 teaspoon sriracha (or more to taste)
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ½ teaspoon fresh grated ginger

Instructions

1. Make the spicy dressing: In a small bowl, whisk together the coconut aminos, avocado oil, sriracha, rice vinegar, sesame oil, and grated ginger until well combined.
2. Marinate the tuna: Place the cubed tuna in a medium bowl and pour half of the dressing over it. Gently toss to coat and let it sit for 5 minutes while you prep everything else.
3. Build your bowls: Divide the cooled sushi rice between two bowls. Arrange the marinated tuna, sliced avocado, diced cucumber, and edamame in sections on top of the rice.
4. Finish and serve: Drizzle the remaining dressing over each bowl. Sprinkle with sesame seeds and sliced green onions. Serve immediately and enjoy!

Tips

• Tuna quality matters: Always buy sushi-grade or “previously frozen” tuna from a trusted fishmonger. It should smell like the ocean, not fishy.
• Make it ahead: Prep the dressing and chop the veggies the night before. Just cube the tuna and assemble when you’re ready to eat.
• Spice level: Start with 1 teaspoon of sriracha and work your way up. You can always add more heat, but you can’t take it away!
• Swap the rice: For a lower-carb version, use cauliflower rice or mixed greens as your base.
• Add-ins: Mango chunks, pickled ginger, nori strips, or a drizzle of mayo made with avocado oil are all great additions.