Homemade Poke Bowl with Spicy Mayo Sauce – Fresh & Flavorful

ByWendy Carter
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You’ve paid $18 for a poke bowl at a trendy spot. It was good, but now your wallet hates you. What if you could make a better version at home—fresh, customizable, and without the side of regret?

This homemade poke bowl with spicy mayo sauce is stupidly easy, packed with flavor, and costs a fraction of takeout. No fancy skills required. Just fresh ingredients, a little prep, and a sauce that’ll make you question every life decision that led you to overpaying for sushi rice.

Ready to level up your lunch game?

Why This Recipe Slaps

This isn’t just another poke bowl. The spicy mayo sauce is the MVP—creamy, tangy, and with just enough heat to keep things interesting.

The rice is perfectly seasoned, the fish is fresh (or hey, use tofu if that’s your vibe), and the toppings add crunch, sweetness, and acidity.

It’s a balanced meal that feels indulgent but won’t leave you in a food coma. Plus, you control the portions, the spice level, and, most importantly, the avocado tax.

Homemade Poke Bowl with Spicy Mayo Sauce – Fresh & Flavorful
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Homemade Poke Bowl with Spicy Mayo Sauce – Fresh & Flavorful

Recipe by Wendy CarterCourse: Lunch
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

550

kcal

Ingredients

  • 1 cup sushi rice (or jasmine rice in a pinch)

  • 1 tbsp rice vinegar + 1 tsp sugar (for seasoning the rice)

  • 8 oz fresh sushi-grade tuna or salmon (or cooked shrimp/chicken for the cautious)

  • 1 tbsp soy sauce (low-sodium works too)

  • 1 tbsp sesame oil

  • 1/2 avocado, sliced (because duh)

  • 1/4 cup cucumber, diced

  • 1/4 cup edamame, shelled

  • 1 tbsp sesame seeds (for that ~aesthetic~ crunch)

  • 1 green onion, thinly sliced

  • For the Spicy Mayo Sauce:

  • 1/4 cup mayo (Japanese Kewpie mayo if you’re fancy)

  • 1 tbsp sriracha (or more if you like pain)

  • 1 tsp lime juice

  • 1/2 tsp honey (to balance the heat)

Step-by-Step Instructions

  • Cook the rice: Rinse the sushi rice until the water runs clear. Cook according to package instructions. While it’s hot, mix in rice vinegar and sugar. Let it cool slightly.
  • Prep the fish: Dice the tuna or salmon into bite-sized cubes. Toss with soy sauce and sesame oil. Let it marinate while you prep everything else.
  • Make the spicy mayo: Whisk mayo, sriracha, lime juice, and honey in a small bowl. Taste and adjust—add more sriracha if you’re brave.
  • Assemble the bowl: Divide rice between bowls. Top with marinated fish, avocado, cucumber, edamame, and green onion. Drizzle with spicy mayo and sprinkle sesame seeds.
  • Devour: Mix it all together or eat it layered. No rules here.

Storage Instructions

Store components separately if you’re meal-prepping. Rice keeps for 3 days in the fridge (reheat with a damp paper towel).

Fish stays fresh for 1 day max—don’t push it. The spicy mayo lasts a week in a sealed container. Pro tip: If you’re packing this for lunch, keep the sauce on the side until you’re ready to eat.

Why You’ll Love This Recipe

It’s faster than delivery, cheaper than eating out, and healthier than most takeout options.

You get lean protein, healthy fats, and fiber—all in one bowl. Plus, it’s endlessly customizable. Swap ingredients based on what’s in your fridge, and you’ll never get bored.

And let’s be real, that spicy mayo sauce will ruin all other sauces for you. You’ve been warned.

Nutrition Facts (Per Serving)

  • Calories: 550
  • Protein: 30g
  • Carbs: 45g
  • Fats: 25g (mostly the good kind)
  • Fiber: 6g

Common Mistakes to Avoid

  • Using non-sushi-grade fish: Unless you enjoy playing food poisoning roulette.
  • Overcooking the rice: Mushy rice = sad bowl.
  • Skipping the rice seasoning: Unseasoned rice is a crime against flavor.
  • Drowning it in sauce: A little goes a long way—don’t mask the fresh ingredients.

Alternatives

No tuna? Use cooked shrimp, grilled chicken, or even crispy tofu.

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Not into spicy mayo? Try ponzu sauce or a ginger-soy dressing. Out of edamame?

Throw in shredded carrots or radishes for crunch. Rice too basic? Swap it for quinoa or mixed greens.

The bowl is your canvas—paint it how you like.

FAQs

Can I use frozen fish?

Yes, but thaw it completely and pat it dry. And make sure it’s sushi-grade. Frozen ≠ sushi-grade by default.

How do I know if my fish is sushi-grade?

Ask your fishmonger.

If they look confused, walk away. Sushi-grade means it’s been frozen to kill parasites and is safe to eat raw.

Can I make this vegan?

Absolutely. Use marinated tofu or tempeh, skip the honey (use agave), and swap mayo for a vegan version.

Boom—plant-based perfection.

Why is my spicy mayo too runny?

You probably overdid the lime juice or sriracha. Thicken it with a bit more mayo or let it sit in the fridge for 10 minutes.

Is this gluten-free?

Almost! Just use tamari instead of soy sauce, and double-check your mayo brand.

Final Thoughts

This poke bowl is a game-changer.

It’s fresh, flavorful, and foolproof. You’ll save money, impress yourself (and others), and never look at takeout the same way. Plus, that spicy mayo sauce?

Yeah, you’ll be putting it on everything now. Sorry not sorry.

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