Tuna Poke Bowl with Sriracha Mayo + VIDEO


Tuna poke bowl with sriracha mayo, anyone? Yes! It’s the time of the year when I partner with Sedano’s to celebrate my roots and heritage. Hispanic Heritage Month is around the corner, and I’m working with my favorite Latin grocery store in Florida to bring a delicious poke bowl with a Latin twist.

Tuna poke bowl with scattered peppers and parsley sprigs.

This bowl is as tasteful as colorful. The rice is the canvas where you add all the colors and textures to create a nutritious bowl of tuna salad that you can have for lunch and dinner, and it’s perfect for those days you don’t want to cook.  

Savings at Sedano’s

Ingredients to make tuna poke bowl.

The base of this rice and tuna bowl is, of course, the rice. As usual, I bought Mahatma extra-long rice. Check this out: in your local Sedano’s, from 9/14 to 10/11, you can SAVE 50c when you buy ONE (1) Mahatma® White Rice 5 lb. product and SAVE $1 when you buy ONE (1) Mahatma® Jasmine Rice 5 lb. product. Check out the promotion HERE.

Ingredients to make rice and tuna bowl

The final touch of this flavorful poke bowl is a spicy mayo that I made with Hellmann’s® Mayonnaise. Sedano’s has more savings you don’t want to miss you can SAVE 75c on any ONE (1) Hellmann’s® Real Mayonnaise 11.5 oz. product.

With that said, let’s start cooking!

How to make al dente rice

bowl of rice

To make my rice fluffy and al dente (perfect for a tuna bowl), I rinse it and then stir fry it in olive oil with minced garlic for a minute or two. Instead of following the ratio of 1:2 (1 cup of rice to 2 cups of water), I reduce the liquid to 1 ¾ cups of water (ratio of 1:1.75). This is the trick to making al dente rice. Once I add the water, I cook it at high heat until it boils. Then, I cover and simmer it for 10-12 minutes or until the water is completely absorbed.

How to top off a rice and tuna bowl

tuna poke bowl in the making

Once your rice is cold or at least room temperature, it’s time to assemble the bowl. Place the tuna chunks on top, and the rest is playing with your favorite veggies. 

cenital view of a tuna poke bowl

The sky is the limit when it is about complementing rice and tuna. I added sliced avocados, finely chopped red onion, and red and yellow sweet peppers julienned for flavor, texture, and color purposes.

How to make sriracha mayo

ingredients to make sriracha mayo

To dress my rice and tuna bowl, I used Hellmann’s® Real Mayonnaise. Hellmann’s has always been a staple in my kitchen, not only because of its authentic, real taste but also because there’s less waste: it comes in 100% recycled bottles! 

bowl of sriracha mayo

I made my spicy mayo by adding a few teaspoons of hot sriracha sauce to give my bowl a hot kick. You can adjust the spiciness to your taste.

How to toast black sesame seeds

Tuna boke bowl ready to be dressed

To finish my bowl, I sprinkle it with toasted black sesame seeds. They bring another layer of flavor and texture you won’t want to skip.

Tuna poke bowl dresses with sriracha mayo and toasted black sesame seeds.

I toast them because the heat enhances their flavor and crunchiness. Since they are so tiny, the process takes only one to two minutes on the stove. But you cannot leave them unattended because they can easily get burnt.

Cenital view of a tuna poke bowl and the ingredients used in its preparation.

White sesame seeds will do the job, but the contrast of the black seeds with the color of the ingredients makes a beautiful difference. Don’t tell me it doesn’t look pretty!

Tuna poke bowl with sriracha mayo recipe

Tuna poke bowl ready to be eaten

Following is my recipe. I hope you like it as much as I do. Thanks for subscribing to my YouTube channel and supporting the brands that make this blog possible.

tuna poke bowl
5 from 13 votes

Tuna Poke Bowl with Sriracha Mayo

This tuna poke bowl with sriracha mayo is delicious and easy to make, so easy that's the perfect meal for those days when you don't want to cook.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 people
Calories: 641kcal


  • 2 cups Mahatma long rice cooked
  • 2 7 oz cans tuna in olive oil drained
  • 4 tbs. red onion finely chopped
  • 3 tbs. red sweet pepper julienned
  • 3 tbs. yellow sweet pepper julienned
  • 2 Hass avocados sliced
  • cup Hellmann’s® Real Mayonnaise
  • 3 tsps. sriracha hot sauce
  • 1 tsp. black sesame seeds


  • Distribute the rice in 4 bowls.
  • Add the tuna on top of the rice.
  • Make a line of sweet red peppers on top.
  • Make a line of yellow pepper on top.
  • Make a line of red onion.
  • Mix the mayonnaise with the sriracha in a small bowl until well combined.
  • Place the avocados on top.
  • Drizzle with spicy mayo.
  • Garnish with sesame seeds.



Nutrition Facts
Tuna Poke Bowl with Sriracha Mayo
Amount Per Serving
Calories 641 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Trans Fat 0.04g
Polyunsaturated Fat 11g
Monounsaturated Fat 13g
Cholesterol 8mg3%
Sodium 231mg10%
Potassium 654mg19%
Carbohydrates 85g28%
Fiber 8g33%
Sugar 2g2%
Protein 9g18%
Vitamin A 397IU8%
Vitamin C 35mg42%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: how to dress a tuna poke bowl, how to make a rice and tuna bowl, how to make a tuna poke bowl, rice and tuna bowl recipe, rice and tuna recipe, sriracha mayo recipe, tuna poke bowl recipe

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