Overhead shot of a colorful poke bowl with purple rice.

Spicy Rainbow Poké Bowls

These Spicy Rainbow Poké Bowls are the perfect meal for warmer weather! They are light, fresh, colorful, and so easy to make.

This recipe stars U.S.-grown purple sticky rice and comes to use from our friend Jenny of @jennygoycochea in partnership USA Rice and The Feedfeed.

  • Servings
  • Serving Size
    1 bowl
  • Prep Time
    45 min
  • Cook Time
    20 min
  • Total Time
    1 hr 5 min


Purple Sushi Rice: 

  • ⅓ cup seasoned rice wine vinegar 
  • 1 teaspoon granulated sugar 
  • 1 teaspoon fine sea salt 
  • 1½ cups U.S.-grown purple sticky rice
  • 1⅔ cups water 

Spicy Mayo: 

  • ½ cup high-quality mayonnaise 
  • 2 tablespoons sriracha 
  • 1 teaspoon dark sesame oil
  • ½ teaspoon freshly grated ginger 


  • 3 tablespoons soy sauce 
  • 1 tablespoon mirin 
  • 2 teaspoons dark sesame oil 
  • 2 teaspoons sambal or sriracha  
  • ¼ teaspoon fine sea salt 
  • 12-ounce sushi-grade tuna, cubed 
  • 12-ounce sushi-grade salmon, cubed 
  • black and white sesame seeds, plus more for serving
  • 4 stalks scallions, thinly sliced (white, light green, and dark green parts), plus more for serving

Other Toppings: 

  • chopped mango 
  • steamed edamame 
  • sliced avocado 
  • shredded purple cabbage 
  • sliced jalapeño  
  • sliced baby cucumbers 
  • pickled ginger
  • cilantro leaves 


  • Make the sushi rice: Gently warm the rice wine vinegar in a heat-proof measuring cup in the microwave. Stir the sugar and salt into the warm vinegar until dissolved, set aside. Rinse rice in a fine mesh strainer under cold water until the water runs clear. Transfer drained rice and 1⅔ cup water to a rice cooker or Instant Pot. On a rice cooker, use the brown rice setting. In an Instant Pot, pressure cook on high for 17 minutes and naturally release pressure for 10 minutes before manually releasing the remaining steam. 
  • Drizzle vinegar mixture over the rice, using a rice paddle to gently fold the rice to incorporate. Transfer to a bowl, cover lightly with food wrap, and cool to room temperature.  
  • Make the spicy mayo: combine all ingredients in a small bowl and whisk until smooth.  Transfer to a small squeeze bottle or piping bag for easy drizzling.  
  • Make the poke: Combine the soy, mirin, sesame oil, and sriracha, and salt in a medium bowl and whisk to combine. Add tuna, salmon, sesame seeds, and scallions, tossing gently to combine. Refrigerate for 20 minutes. Alternatively, the two types of fish can be mixed separately (just divide the sauce in two) so that the colors remain vibrant and separate.  
  • Assemble the bowls: start with some sushi rice in the middle of a shallow bowl. Top with the poké and any other desired toppings. Lightly drizzle with spicy mayo and top with additional sliced scallions and sesame seeds. Serve right away.