Print

Flavorful Spicy Tuna Poke Bowl with Easy Homemade Crispy Wonton Strips

spicy tuna poke bowl - featured image
Print Recipe

A quick and easy spicy tuna poke bowl featuring creamy, spicy tuna and crunchy homemade wonton strips, perfect for a fresh and satisfying meal.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, diced into bite-sized cubes
  • 2 cups cooked sushi rice, slightly cooled
  • 3 tablespoons Japanese mayonnaise (e.g., Kewpie)
  • 1 to 2 teaspoons sriracha sauce, adjust to taste
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 stalks green onions, thinly sliced
  • 8 wonton wrappers, cut into thin strips
  • Vegetable oil, for frying (about 2 inches deep in pot)
  • ½ medium cucumber, thinly sliced
  • 1 ripe avocado, sliced
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions

  1. Rinse 1 cup (185g) sushi rice under cold water until water runs clear. Cook according to package instructions or in a rice cooker with 1¼ cups (300ml) water. Fluff and let cool slightly (about 20 minutes).
  2. In a medium bowl, combine diced tuna with Japanese mayo, sriracha, soy sauce, and toasted sesame oil. Mix gently to coat without mashing. Stir in sliced green onions. Adjust seasoning if needed (5 minutes).
  3. Stack wonton wrappers and cut into thin strips about ¼ inch wide. Heat vegetable oil in a deep pan to 350°F (175°C). Fry wonton strips in batches for 1-2 minutes until golden and crispy. Remove with slotted spoon and drain on paper towels (10 minutes).
  4. Thinly slice cucumber and avocado. Set aside (5 minutes).
  5. Divide sushi rice evenly into two bowls. Top with spicy tuna mixture, cucumber slices, avocado, crispy wonton strips, and sprinkle with toasted sesame seeds (5 minutes).
  6. Optionally drizzle extra soy sauce or squeeze lime juice over the bowl before serving. Serve immediately.

Notes

Keep oil temperature steady at 350°F (175°C) when frying wonton strips to avoid greasy or burnt pieces. Fry in small batches. If tuna isn’t cold, chill the bowl in the fridge for 10 minutes before serving. Store spicy tuna and rice separately if making ahead, and keep wonton strips at room temperature in an airtight container to maintain crispiness.

Nutrition

Keywords: spicy tuna poke bowl, crispy wonton strips, sushi-grade tuna, homemade poke bowl, quick dinner, easy poke recipe

Find it online: https://prismtaste.com/flavorful-spicy-tuna-poke-bowl-recipe-easy-homemade-crispy-wonton-strips/