Spicy Tuna Poke Mango Bowl (Printable)
Fresh tuna, mango, avocado and spicy mayo atop sushi rice with crisp vegetables and tangy soy dressing.
# What You'll Need:
→ For the Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1 tsp salt
→ For the Spicy Tuna
06 - 14 oz sashimi-grade tuna, diced
07 - 2 tbsp mayonnaise
08 - 1 tbsp Sriracha
09 - 1 tsp sesame oil
10 - 1 tsp soy sauce
11 - 1 tsp lime juice
→ For the Toppings
12 - 1 large ripe mango, diced
13 - 1 avocado, diced
14 - 1/2 small cucumber, thinly sliced
15 - 2 spring onions, thinly sliced
16 - 2 tbsp roasted sesame seeds
17 - 2 tbsp crispy fried onions
18 - 1 small carrot, julienned
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp pickled ginger
→ For the Soy Dressing
21 - 2 tbsp soy sauce
22 - 1 tbsp rice vinegar
23 - 1 tsp honey or maple syrup
24 - 1 tsp sesame oil
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let cool to room temperature before assembling.
03 - In a medium bowl, whisk together mayonnaise, Sriracha, sesame oil, soy sauce, and lime juice. Add diced tuna and toss gently to coat evenly. Keep refrigerated until ready to serve.
04 - In a small bowl, combine soy sauce, rice vinegar, honey, and sesame oil. Stir until honey is fully incorporated. Set aside for drizzling.
05 - Divide seasoned rice among four bowls. Arrange spicy tuna, mango, avocado, cucumber, carrot, and pickled ginger on top of the rice in sections.
06 - Drizzle with soy dressing. Garnish with spring onions, sesame seeds, crispy fried onions, and nori strips. Serve immediately while tuna is cold and rice is at room temperature.
# Expert Tips:
01 -
- The spicy tuna and sweet mango create this incredible flavor dance that hits every single craving at once
- You can have restaurant quality poke at home in under 40 minutes without any fancy equipment
02 -
- Keep your tuna ice cold until the moment you assemble, because warm sushi grade fish loses its magic texture
- The rice needs to cool to room temperature before topping, or it'll cook the tuna and turn everything mushy
03 -
- Ask your fishmonger for sushi grade specifically, and trust your nose, it should smell like the ocean not fishy
- Chill your serving bowls in the freezer for 10 minutes before assembling for that restaurant quality presentation