Spicy Tuna Poke Bowl Mango (Print)
A vibrant blend of spicy tuna, mango, avocado, and crisp veggies on sushi rice for balanced flavors.
# What You’ll Need:
→ Tuna & Marinade
01 - 14 oz sushi-grade ahi tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha
05 - 1 tbsp mayonnaise (preferably Japanese/Kewpie)
06 - 1 tsp rice vinegar
07 - 1 tsp honey
08 - 1 spring onion, finely sliced
09 - 1 tsp toasted sesame seeds
→ Rice
10 - 1.25 cups sushi rice
11 - 1.4 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 0.5 tsp salt
→ Toppings
15 - 1 ripe mango, diced
16 - 1 avocado, sliced
17 - 1 small cucumber, thinly sliced
18 - 1 medium carrot, julienned
19 - 1 sheet nori, cut into thin strips
20 - 2 tbsp pickled ginger (optional)
21 - 1 tbsp black sesame seeds
22 - 2 tbsp chopped fresh coriander (optional)
→ Garnish
23 - Extra sriracha
24 - Lime wedges
# How To Make:
01 - Rinse sushi rice in cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt. Gently fold this seasoning into the cooked rice and let it cool to room temperature.
03 - In a medium bowl, whisk together soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sliced spring onion, and toasted sesame seeds to create the marinade.
04 - Add diced tuna to the marinade, toss to coat thoroughly, and refrigerate for 10–15 minutes to allow flavors to meld.
05 - Dice the mango, slice avocado and cucumber into thin rounds, julienne the carrot into matchsticks, and cut nori sheet into thin strips.
06 - Divide seasoned sushi rice among 4 bowls. Arrange spicy tuna, mango, avocado, cucumber, carrot, and nori strips decoratively on top of the rice.
07 - Sprinkle with black sesame seeds, add pickled ginger and fresh coriander if desired, drizzle with extra sriracha, and serve with lime wedges on the side.
# Expert Tips:
01 -
- The spicy tuna marinade comes together in minutes but tastes like something from a specialty restaurant
- Every bowl is customizable with whatever fresh crunch you have in your crisper drawer
- It is the kind of meal that makes weeknight dinners feel like a tropical vacation
02 -
- Never leave the tuna at room temperature for more than 20 minutes while prepping, keep it chilled until the last possible moment
- The rice needs to cool to at least room temperature before assembling, hot rice will cook the delicate fish and ruin the texture completely
- Cut your tuna against the grain into uniform cubes so every bite has the same tender consistency
03 -
- Chill your bowls in the freezer for 10 minutes before assembling, this keeps everything fresh longer
- Cut the avocado last and toss it with a little lime juice to prevent browning while you prep