Spicy Tuna Poke Bowl Mango (Printable)
Hawaiian bowl featuring marinated tuna, spicy sauce, mango, and fresh vegetables over seasoned sushi rice.
# What You'll Need:
→ For the Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ For the Spicy Tuna
06 - 14 oz sushi-grade tuna, diced into 1 cm cubes
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon sriracha
10 - 2 tablespoons mayonnaise
11 - 1 teaspoon toasted sesame seeds
12 - 1 teaspoon green onions, finely sliced
→ Toppings
13 - 1 large ripe mango, diced
14 - 1 small cucumber, thinly sliced
15 - 1 medium avocado, sliced
16 - 1 small carrot, julienned
17 - 1/4 small red onion, thinly sliced
18 - 1 sheet nori, cut into strips
19 - 2 tablespoons pickled ginger
20 - 2 tablespoons roasted seaweed flakes
21 - 1 tablespoon black sesame seeds
22 - Fresh cilantro or microgreens
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes. Remove from heat and let it stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow rice to cool to room temperature.
03 - In a bowl, whisk together soy sauce, sesame oil, sriracha, and mayonnaise. Add the diced tuna and toss gently to coat. Sprinkle with sesame seeds and green onions. Chill until ready to serve.
04 - Dice the mango, slice cucumber, avocado, carrot, and red onion. Cut nori into thin strips.
05 - Divide rice among four bowls. Arrange spicy tuna, mango, cucumber, avocado, carrot, and red onion on top. Add ginger, nori strips, and any optional toppings.
06 - Garnish with black sesame seeds and cilantro or microgreens if desired. Serve immediately.
# Expert Tips:
01 -
- The spicy tuna sauce comes together in seconds but tastes like something from a restaurant kitchen
- Customizable toppings mean everyone can build their perfect bite
- Leftovers (if you somehow have any) make an incredible lunch the next day
02 -
- Sushi-grade tuna means it has been frozen to kill parasites, never use regular raw tuna from the supermarket
- The spicy tuna sauce needs to hit the fish right before serving, letting it sit too long makes the texture mushy
- Room temperature rice is crucial, hot rice will cook the delicate tuna and cold rice won't absorb the vinegar seasoning
03 -
- Buy your tuna from a trusted fish market and ask when it arrived, never buy fish that's been sitting out
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling on top for extra nutty flavor