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Tuna Poke Bowl With Spicy Togarashi Mayo

Ahi tuna poke bowl, fresh red onion, cucumber, nori, fresh seaweed salad, fried wonton strips, spicy mayo made with Spice Tribe's Kissed by Binchotan Japanese Chile Blend! The blend is made with organic whole spices, a spicy togarashi, toasted sesame seeds and dried tangerine

I also took some of the spice blend and tossed the fried wontons on it new taki?? This is the perfect recipe to make super easy! It’s getting hot out there people, also tuna can be substituted for any hearty veggie you desire!



  • 6 oz of sushi grade tuna
  • 1/2 a persian cucumber (cubed small)
  • 1/2 an avocado (cubed small)
  • 1 oz white or yellow onion (diced small)
  • 1-2 oz of poke sauce
  • About 10 sheets of wonton wrappers cut into strips ( for frying and garnish)
  • 12 oz short grain sushi rice (cooked)
  • Sliced nori sheets (for garnish)
  • 1 cup of kewpie mayo
  • 1 tbsp of Spice Tribe Kissed by Binchotan Japanese Chile Blend
  • 1 tsp of sesame oil
  • Toasted sesame seeds for (garnish)

Poke Sauce

  • 1 tsp of freshly grated ginger
  • 2 cloves of grated garlic
  • 1 cup of soy sauce
  • 1/4 cup of white sugar
  • 3/4 cup of rice vinegar
  • 1/4 cup of mirin
  • 1/4 cup of sesame oil

Spicy Mayo

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Photo of Tuna Poke Bowl With Spicy Togarashi Mayo


  1. Slice tuna into ½ cubes into a bowl
  2. Mix tuna, cucumber, onion and avocado into the same bowl as tuna
  3. In a small container or small bowl mix together all the ingredients
  4. Fry your wontons strips at 350°F until golden brown, drain on a plate lined with paper towels
  5. Add your poke sauce to your poke to your tasting
  6. Add cooked rice to a serving bowl, add your poke ingredients add more sauce if needed
  7. Garnish with spicy mayo and the rest of the garnishes and serve immediately!


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