Spicy Tilapia Poke Bowl
This vibrant Spicy Tilapia Poke Bowl features tender, sushi-grade tilapia marinated in a savory, spicy sauce, served over perfectly seasoned sushi rice with an array of fresh, crisp toppings. It's a refreshing and satisfying meal that brings the flavors of the islands right to your kitchen.
For 2 servings
Rinse sushi rice thoroughly under cold water until the water runs clear. Combine rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. In a small bowl, whisk together 1 tbsp rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice.
While the rice cooks, prepare the tilapia. Pat the sushi-grade tilapia fillets dry with paper towels and cut them into 1/2 to 3/4-inch cubes.
In a medium bowl, whisk together 2 tbsp soy sauce, 1.5 tsp sesame oil, 1 tbsp sriracha, 1 tbsp rice vinegar, grated ginger, and minced garlic. Add the cubed tilapia to the marinade and gently toss to coat. Let marinate for 10-15 minutes in the refrigerator while you prepare the toppings.
Prepare the spicy mayo: In a small bowl, combine mayonnaise, 1 tsp sriracha (or more to taste), and fresh lime juice. Whisk until smooth and creamy.
Prepare your toppings: Cook edamame according to package directions. Thinly slice or dice the cucumber, dice the avocado, thinly slice the scallions, and thinly slice the radishes. Crumble or cut the nori sheet into small strips.
To assemble the bowls, divide the seasoned sushi rice evenly between two serving bowls. Arrange the marinated tilapia over one side of the rice.
Artfully arrange the prepared toppings (edamame, cucumber, avocado, scallions, radishes) around the tilapia and rice.
Drizzle the spicy mayo generously over the poke bowl. Garnish with crumbled nori and toasted sesame seeds. Serve immediately and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use sushi-grade fish from a reputable source for poke bowls. If you can't find sushi-grade tilapia, other options like tuna or salmon work wonderfully.
- 2For perfectly fluffy rice, avoid lifting the lid while it's simmering and during the resting period. This traps the steam, ensuring even cooking.
- 3Customize your spice level by adjusting the amount of sriracha in both the marinade and the spicy mayo. A little extra kick can elevate the dish!
- 4Prep all your toppings in advance. Poke bowls are best assembled and eaten fresh, so having everything ready to go makes for a quick and enjoyable meal.
Adapt it for your goals.
Protein Swap
Substitute tilapia with sushi-grade tuna (ahi), salmon, or even cooked shrimp for a different flavor profile.
Base AlternativeBase Alternative
Instead of sushi rice, try brown rice, quinoa, or a bed of mixed greens for a lighter, lower-carb option.
Sauce & Topping TwistSauce & Topping Twist
Experiment with different marinades (e.g., a sweet chili sauce, or a miso-ginger dressing) and toppings like mango, pineapple, or pickled ginger for a unique twist.
Why this is on our healthy list.
Rich in Lean Protein
Tilapia is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping you feel full longer.
Omega-3 Fatty Acids
While not as high as salmon, tilapia still provides some beneficial omega-3 fatty acids, which are important for heart health and brain function.
Abundant in Vitamins & Minerals
The fresh vegetables like cucumber, avocado, and edamame contribute a wealth of vitamins (like Vitamin K, C, E), minerals (potassium, folate), and dietary fiber, supporting digestion and overall well-being.
Frequently asked questions
Sushi-grade indicates that the fish has been handled and frozen in a way that makes it safe to consume raw, meeting specific safety standards to eliminate parasites. It's crucial for raw fish dishes like poke.
