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Sriracha Aioli Poke Bowl

How to Prepare our Sriracha Aioli Poke Bowl

Difficulty Level:    

Serves 1


1/2 cup Yellowfin Tuna

2 tblsp. Marinade

Salt and pepper to taste

1 1/2 cups cooked rice

1/2 of an avocado, diced

1/2 cup diced tomatoes

6 round slices of Jalapeno (optional/to add more spice)

1 lime wedge

1 tsp. scallions, chopped on bias

1/2 tsp. black sesame seeds 

1/2 cup low sodium soy sauce

6 tsp. Sriracha Sauce

1/2 cup Sesame seed oil

1 cup of Mayonnaise


Medium bowl to prepare marinade

Small bowl to prepare aioli 

How to prepare marinade 

  1. Combine 1/2 cup of soy sauce, 4 tsp. sriracha sauce and 1/2 cup of sesame oil. Mix well.
  2. Cover and refrigerate for minimum 1 hour.

How to prepare aioli  

  1. Combine 1 cup of mayo and 2 tbsp of Sriracha sauce in a bowl and mix well until all are well incorporated.
  2. Cover and refrigerate until needed.

How to prepare poke bowl 

  1. Place tuna in the small bowl and add marinade.
  2. Mix well and refrigerate for  5-10 minutes.
  3. While tuna is marinating cook rice. Follow rice packaging instructions. Once cooked let it cool to room temperature. 
  4. Meanwhile dice avocado and tomatoes in square chunks.
  5. Slice Jalapeno in paper thin round slices.

How to assemble your dish 

  1. Place the cooked rice into a bowl.
  2. Place marinated tuna on top.
  3. Place avocado, tomatoes and jalapenos in separate sections of the bowl.
  4. Drizzle the Sriracha aioli over the top.
  5.  Sprinkle the scallions and black sesame seed over the bowl.
  6. Place the lime wedge on the side of the bowl and serve.

Try this wine pairing  

Try something crisp and refreshing like a Portuguese Vinho Verde or a Spanish Albariño. Both remind me a bit of margaritas with their flavors of lime, orange and even sometimes a kiss of saltiness and doesn’t this bowl of poke sound good with a margarita?

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