Ahi Tuna Poke Bowl Recipe with Mango and Spicy Mayo

What Is a Poke Bowl?

Poke (pronounced poh-keh) is a Hawaiian dish traditionally made with cubed raw fish seasoned with ingredients such as sea salt, seaweed, and kukui nuts. Modern poke bowls often serve the fish over rice with vegetables, fruit, and sauces. This ahi tuna version adds mango, avocado, cucumber, and spicy mayo.

Why This Tuna Poke Bowl Works

• Use sushi-grade ahi or yellowfin tuna from a fish market you trust.
• The mango gives the tuna a little sweetness without needing a sugary sauce.
• Cucumber keeps the bowl crisp and cool.
• Seasoned sushi rice gives the bowl a light tang and balances the cool tuna, creamy avocado, and sweet mango.
• Spicy mayo is served lightly so it does not bury the fish.

Tips for Making Poke Bowls at Home

• Keep the tuna cold until you are ready to cut and marinate it. Use a sharp knife and cut the fish into even bite-size cubes so it looks neat and is easy to eat.
• Cook the rice ahead of time so it has time to cool slightly. It should be warm or at room temperature, not steaming hot, when you build the bowls.
• Arrange the toppings in sections instead of mixing everything together. The bowl looks better, and each bite keeps its own texture.

Ingredients

This tuna poke bowl is made with sushi-grade tuna, seasoned rice, sweet mango, crisp vegetables, creamy avocado, and a light spicy mayo.

• Tuna: Sushi-grade ahi or yellowfin tuna steaks, thawed if frozen
• Tuna marinade: Soy sauce or gluten-free tamari, garlic powder, dried ginger, and a small amount of sugar
• Rice: Sushi rice, plus rice vinegar, sugar, and kosher salt to season it. You can also serve the poke over quinoa or mixed greens
• Toppings: Mango, avocado, cucumber, green onions, and sesame seeds
• Spicy mayo: Mayonnaise, sriracha, and lime juice
• To serve: Lemon wedges

Use sushi-grade tuna from a fish market you trust, and keep it cold until you are ready to cut and serve it.

The mango, cucumber, and avocado can be changed based on what looks best at the store, but this combination gives the bowl a good mix of sweet, creamy, and crisp textures.

How To Make a Tuna Poke Bowl

• Thaw and cut the tuna: Thaw the tuna in the refrigerator for about 1 hour, if needed. Using a sharp knife, cut it into even bite-size cubes, about ½ inch each.
• Season the rice: Cook the sushi rice according to the package directions. While the rice is still warm, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Gently fold the mixture into the rice, then keep it warm or let it cool slightly before building the bowls.
• Marinate the tuna: In a medium bowl, stir together the soy sauce or tamari, garlic powder, ground ginger, and sugar. Add the cubed tuna and toss gently to coat. Let it marinate for 10 to 15 minutes.
• Make the spicy mayo: In a small bowl, stir together the mayonnaise, sriracha, and lime juice. Cover and refrigerate until ready to use.
• Build the bowls: Divide the rice among 4 bowls. Arrange the marinated tuna, avocado, mango, cucumber, and green onions over the rice.
• Finish and serve: Sprinkle with toasted sesame seeds. Drizzle with spicy mayo or serve it on the side. Add a lemon wedge to each bowl.

Optional Poke Bowl Toppings

This recipe is built with mango, avocado, cucumber, green onions, and sesame seeds, but you can add a few extra toppings if you have them.

Pickled ginger, wasabi, edamame, seaweed salad, and radishes are all good additions. Cut vegetables into small pieces so the bowl is easy to eat.

For the best flavor, use toasted sesame seeds. White, black, or mixed sesame seeds all work well. You can usually find them in the Asian foods aisle at the grocery store.

Creamy Poke Sauce

This creamy poke sauce is a simple spicy mayo made with mayonnaise, sriracha, and citrus. Drizzle it lightly over the bowls or serve it on the side.

• Mayonnaise
• Sriracha
• Lime juice

Whisk everything together in a small bowl until smooth. Cover and refrigerate until ready to serve.

Can I Make This Poke Bowl With Seared Tuna?

Yes. If you do not want to use raw tuna, quickly sear the outside and keep the center pink.

Heat a little neutral oil in a small skillet over medium-high heat. Pat the tuna dry and season lightly with salt and pepper.

Sear the tuna for about 1 to 2 minutes per side, depending on thickness. Transfer it to a plate and let it cool before cutting it into bite-size cubes.

Add the seared tuna to the bowls just before serving. The flavor will be different from traditional poke, but it is still a great way to make this bowl.

Storage

Poke bowls are best eaten right after they are made.

If you have leftovers, store the marinated tuna, rice, vegetables, and spicy mayo in separate airtight containers in the refrigerator. Use the tuna within 24 hours.

Assemble the bowls just before eating so the cucumber stays crisp and the rice does not get soggy.

More Japanese-Inspired Recipes

If you enjoy sushi, poke bowls, and Japanese restaurant flavors, try these recipes next:

• Seared Yellowfin Tuna
• Seared Tuna Tacos with Mango Salsa
• Mango Kani Salad
• Surimi Crab Salad
• Japanese Spicy Mayo
• Crispy Chicken Katsu With Tonkatsu Sauce