I’ve got a silky, spicy ahi poke of ruby tuna cubes bathed in a creamy sauce that will make you keep scrolling.

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I am obsessed with Spicy Ahi Poke because the raw tuna hits like a clean, briny punch that wakes up every bite. I love the way sushi grade ahi tuna keeps its silky texture while soaking up a creamy Japanese mayo coating.

It’s loud but balanced, bright with acid cutting through the richness. But chilled, it stays crisp, not cloying.

I crave the contrast: tender cubes, cool bite, spicy funk. And I always want more.

My mouth waters thinking about that punchy heat and the clean ocean flavor mingling in every forkful right now. I could eat it every night.

Ingredients

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Ahi tuna: meaty, silky protein that’s the star — bright and clean tasting.
Mayonnaise: creamy binder that makes it rich and slightly indulgent.
Sriracha: spicy kick that wakes you up, adds heat and tang.
Soy sauce: salty umami glue, keeps everything balanced and savory.
Sesame oil: nutty perfume, a little goes a long way.
Rice vinegar: bright acid that cuts richness and keeps it fresh.
Honey: tiny sweetness to calm the spice and round flavors.
Shallot: sharp, mild onion bite that adds subtle crunch.
Green onions: fresh, grassy lift and nice texture contrast.
Ginger: zesty warmth and a peppery, clean finish.
Avocado: creamy coolness that softens heat, totally optional but nice.
Toasted sesame seeds: little toasty crunch and eye appeal.
Salt and pepper: basic seasoning, don’t skip it for balance.
Furikake: optional sea-salty sprinkle that adds flaky umami flair.

Ingredient Quantities

1 pound sushi grade ahi tuna, trimmed and cut into 1/2 inch cubes

2 to 3 tablespoons mayonnaise (Japanese mayo if you got it)

1 to 2 tablespoons sriracha, depending how spicy you like it

2 tablespoons low sodium soy sauce or tamari

1 teaspoon sesame oil

1 teaspoon rice vinegar

1 teaspoon honey or granulated sugar

1 small shallot, finely minced (about 2 tablespoons)

2 green onions, thinly sliced (white and green parts)

1 teaspoon freshly grated ginger

1/2 ripe avocado, diced (optional but nice)

1 teaspoon toasted sesame seeds

1 pinch kosher salt and a few grinds black pepper, to taste

Optional finishing sprinkle: 1 teaspoon furikake or toasted seaweed flakes

How to Make this

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1. Pat the sushi grade ahi dry with paper towels, then cut into 1/2 inch cubes and transfer to a chilled bowl.

2. In a separate bowl whisk together 2 to 3 tablespoons mayo, 1 to 2 tablespoons sriracha (start small, you can always add more), 2 tablespoons low sodium soy sauce or tamari, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon honey or sugar until smooth.

3. Stir in 1 teaspoon grated fresh ginger, the finely minced shallot, and most of the thinly sliced green onions (save a few for garnish).

4. Add a pinch kosher salt and a few grinds of black pepper, taste the sauce and adjust heat or sweetness as needed.

5. Pour the sauce over the tuna and gently fold until all cubes are coated—do this quickly so the fish stays firm and cold.

6. If you want the poke a little more melded, let it sit in the fridge for 5 to 10 minutes; don’t leave raw tuna sitting too long.

7. Gently fold in the diced half avocado right before serving so it doesn’t turn mushy.

8. Plate chilled in a bowl or small cups, sprinkle with 1 teaspoon toasted sesame seeds and the reserved green onion slices.

9. Optional finishing sprinkle: add 1 teaspoon furikake or toasted seaweed flakes for extra umami and texture. Serve immediately with crackers, chips, or over rice.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Paper towels
4. Chilled mixing bowl (metal or glass)
5. Small mixing bowl for sauce
6. Whisk or fork
7. Measuring spoons and tablespoons
8. Rubber spatula or mixing spoon
9. Small serving bowls or cups
10. Refrigerator or ice pack to keep tuna cold

FAQ

Is it safe to eat raw ahi tuna? Yes, as long as you use sushi grade ahi from a reputable source, keep it very cold, and eat it within a day of buying. If you are pregnant, very young, elderly, or immunocompromised, skip raw fish and use cooked tuna or tofu instead.

Can I make this less spicy or more spicy? Sure. Start with 1 tablespoon sriracha and taste, add more if you want heat. You can also mix less sriracha with more mayo for a milder, creamy poke. For more heat, add a little chili oil or extra sriracha.

What can I substitute for Japanese mayo? Regular mayo works fine, but Japanese mayo is a bit sweeter and richer. You can also use plain Greek yogurt if you want it lighter, just note the texture and tang will change.

How long can I store leftover poke? Eat it within 24 hours for best texture and flavor. The tuna can get watery and the avocado will brown, so store tightly covered in the fridge and add avocado just before serving when possible.

Can I prepare this ahead of time? You can mix the sauce and chop the aromatics a few hours ahead. But toss the tuna with the dressing just before serving so it stays firm. Add avocado last minute.

Any tips if my tuna is a bit wet or watery? Pat the cubes dry with paper towels before seasoning. If it still feels wet, drain briefly in a sieve and blot again, that helps the sauce stick and keeps the poke from getting watery.

How should I serve it? Serve over steamed rice or mixed greens, or use as a filling for tacos, lettuce cups, or on toasted sesame crackers. Finish with furikake, extra sesame seeds, or thinly sliced cucumbers for crunch.

Spicy Ahi Poke Recipe Substitutions and Variations

1 pound sushi grade ahi tuna
- Fresh salmon, cut the same way, if you like richer flavor
- Cooked shrimp, chopped, for a no-raw option
- Firm tofu, pressed and cubed, for a vegetarian version
- High-quality canned tuna, drained and flaked, in a pinch
2 to 3 tablespoons mayonnaise (Japanese mayo if you got it)
- Regular mayo, same amount, just not as tangy
- Greek yogurt, for tang and less fat, use same or a bit less
- Avocado oil mayo, for a lighter, more neutral taste
- Vegan mayo, if you need dairy free
1 to 2 tablespoons sriracha
- Gochujang, use a little less and thin with water or soy, it’s thicker and sweeter
- Chili garlic sauce, similar heat but chunkier
- Sambal oelek, more straightforward chili heat, no sweetness
- Hot honey mixed with a pinch of chili flakes, for sweet heat
2 tablespoons low sodium soy sauce or tamari
- Tamari if you want gluten free, same amount
- Coconut aminos, milder and sweeter, use same or a touch more
- Liquid aminos, similar salty profile, use same amount
- Regular soy sauce, if you don’t have low sodium, just taste before adding salt

Pro Tips

1. Keep the tuna icy cold right up till you mix it. Cold fish stays firm and dices look cleaner, plus it soaks up the sauce without falling apart. If your kitchen is warm, pop the bowl on a tray with ice under it for a few minutes.

2. Taste as you go, especially for heat and salt. Start with the lower amounts of sriracha and soy, because the mayo and sesame oil can hide flavors. You can always add more, you cant take it out once it’s mixed.

3. Add the avocado last and gently fold it in with a big soft spoon. If you toss it too hard it turns into mush and the whole bowl gets gloopy. Also if you want avocado to stay bright, toss the cubes briefly in a splash of rice vinegar or lemon juice first.

4. Texture is as important as flavor. Toss in something crunchy at the end like toasted sesame seeds, furikake, or thin fried shallot bits. It makes each bite more interesting and helps balance the creamy mayo and soft tuna.

Spicy Ahi Poke Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ve got a silky, spicy ahi poke of ruby tuna cubes bathed in a creamy sauce that will make you keep scrolling.

Servings

servings

Calories

275

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Paper towels
4. Chilled mixing bowl (metal or glass)
5. Small mixing bowl for sauce
6. Whisk or fork
7. Measuring spoons and tablespoons
8. Rubber spatula or mixing spoon
9. Small serving bowls or cups
10. Refrigerator or ice pack to keep tuna cold

Ingredients

1 pound sushi grade ahi tuna, trimmed and cut into 1/2 inch cubes
2 to 3 tablespoons mayonnaise (Japanese mayo if you got it)
1 to 2 tablespoons sriracha, depending how spicy you like it
2 tablespoons low sodium soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon honey or granulated sugar
1 small shallot, finely minced (about 2 tablespoons)
2 green onions, thinly sliced (white and green parts)
1 teaspoon freshly grated ginger
1/2 ripe avocado, diced (optional but nice)
1 teaspoon toasted sesame seeds
1 pinch kosher salt and a few grinds black pepper, to taste
Optional finishing sprinkle: 1 teaspoon furikake or toasted seaweed flakes

Directions

Pat the sushi grade ahi dry with paper towels, then cut into 1/2 inch cubes and transfer to a chilled bowl.
In a separate bowl whisk together 2 to 3 tablespoons mayo, 1 to 2 tablespoons sriracha (start small, you can always add more), 2 tablespoons low sodium soy sauce or tamari, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon honey or sugar until smooth.
Stir in 1 teaspoon grated fresh ginger, the finely minced shallot, and most of the thinly sliced green onions (save a few for garnish).
Add a pinch kosher salt and a few grinds of black pepper, taste the sauce and adjust heat or sweetness as needed.
Pour the sauce over the tuna and gently fold until all cubes are coated—do this quickly so the fish stays firm and cold.
If you want the poke a little more melded, let it sit in the fridge for 5 to 10 minutes; don’t leave raw tuna sitting too long.
Gently fold in the diced half avocado right before serving so it doesn't turn mushy.
Plate chilled in a bowl or small cups, sprinkle with 1 teaspoon toasted sesame seeds and the reserved green onion slices.
Optional finishing sprinkle: add 1 teaspoon furikake or toasted seaweed flakes for extra umami and texture. Serve immediately with crackers, chips, or over rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.