Prepare to experience poke bowl perfection with a secret ingredient that elevates this Hawaiian classic to restaurant-quality status: Jonno’s handcrafted Worcestershire sauce. This isn’t your typical poke marinade—the addition of Jonno’s rich, savory Worcestershire adds unexpected depth and complexity that transforms simple ahi tuna into something extraordinary.
The marinade is where the magic happens. Jonno’s Worcestershire sauce anchors a bold blend of additional umami-rich ingredients: salty soy sauce, nutty sesame oil, bright rice vinegar, and sweet honey, supercharged with fresh ginger and garlic with a kick of sriracha. This combination with the tuna infuses each piece with layers of sweet, savory, spicy, and tangy notes. The Worcestershire’s fermented complexity adds a subtle, pleasant funk.
Jonno’s Worcestershire doesn’t stop there. It makes a surprise appearance in the spicy mayo drizzle, adding savory depth that prevents the sauce from being one-dimensional. This creamy, tangy topping ties everything together while complementing the fresh vegetables rather than overpowering them.
The bowl itself is a textural masterpiece: cool sushi rice provides a neutral base, fatty avocado adds richness, crisp cucumber and carrot offer crunch, tender edamame contributes protein, and a briny seaweed salad introduces oceanic notes.
What makes this recipe particularly appealing is its accessibility. With Jonno’s Worcestershire available in both original and gluten-free varieties, everyone can enjoy this umami-packed creation. The bold, savory depth of this handcrafted sauce eliminates the need for hard-to-find specialty ingredients while delivering authentic poke flavor. It’s fresh, healthy, customizable, and ready in under 30 minutes—proof that Jonno’s Worcestershire belongs far beyond the steak plate.
recipe 
yields
Serves 2
8-ounces sushi-grade ahi tuna, cut into ¼-inch cubes
1½ tablespoons Jonno’s Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon honey
1 garlic clove, finely grated
½ teaspoon freshly grated ginger
1 teaspoon sriracha
2 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon Jonno’s Worcestershire sauce
Squeeze of lime
1 cup sushi rice, cooked and cooled
1 ripe avocado, sliced
½ cup edamame, shelled and steamed
½ cup cucumber, diced
½ cup shredded carrots
¼ cup seaweed salad
2 tablespoons scallions, sliced
1 teaspoon sesame seeds
For the tuna
For the spicy mayo
For the bowl
steps
- Make the tuna: In a large bowl, whisk together Jonno’s Worcestershire, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and sriracha.
- Gently fold in cubed tuna. Cover and marinate in the fridge for 10 to 15 minutes.
- Make the spicy mayo: In a small bowl, stir together mayo, sriracha, Jonno’s Worcestershire, and lime. Set aside.
- Make the bowl: Divide cooked sushi rice between two bowls. Top with marinated tuna. Add avocado, edamame, cucumber, carrots, and seaweed salad to bowl. Drizzle with spicy mayo. Sprinkle scallions and sesame seeds on top and enjoy immediately.
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Recipe by
Brittany Furbee
