Ahi Tuna Poke Bowl Recipe with Mango and Spicy Mayo
This ahi tuna poke bowl is made with sushi-grade tuna, warm rice, mango, avocado, cucumber, green onions, sesame seeds, and spicy mayo. The tuna is lightly marinated in a simple soy, ginger, and garlic sauce, then layered into a fresh bowl for lunch or dinner.
Ingredients
- 3-4 cups short grain sushi rice, cooked according to package directions
- 12 ounces sushi-grade ahi tuna, defrosted and sliced into ½-inch cubes.
- 1 cup diced mango
- 1 large ripe avocado, diced
- 1 cup diced cucumber
- ¼ cup sliced green onions
- 1 tablespoon toasted sesame seeds
- 1 lemon, sliced into wedges
TUNA MARINADE
- 2 tablespoons soy sauce or gluten-free tamari
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon sugar
SPICY MAYO
- ¼ cup mayonnaise, such as Hellmann’s or Kewpie
- 1 tablespoon sriracha sauce
- ½ teaspoon lime juice or lemon juice
- Pinch of sugar and a few drops of rice vinegar, only if using regular mayonnaise instead of Kewpie
SUSHI RICE
- 3 to 4 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- If needed, thaw the tuna in the refrigerator for about 1 hour. Cut it into ½-inch cubes with a sharp knife.
- 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. Keep it warm in a rice cooker or spread it on a sheet pan to cool slightly before serving.
- In a medium bowl, stir together the soy sauce or tamari, garlic powder, ground ginger, and sugar. Add the cubed tuna and toss gently. Let marinate for 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and, if using regular mayonnaise instead of Kewpie, a pinch of sugar and a few drops of rice vinegar. Refrigerate until ready to serve.
- Divide the rice among 4 bowls. Top with the marinated tuna, mango, avocado, cucumber, and green onions.
- Sprinkle with toasted sesame seeds. Drizzle with spicy mayo or serve it on the side. Add a lemon wedge to each bowl.
Notes
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.
Nutrition
Calories: 642.1kcalCarbohydrates: 80.1gProtein: 28.3gTotal Fat: 23.4gSaturated Fat: 4gCholesterol: 38.2mgSodium: 465.4mgPotassium: 599.5mgFiber: 8.9gSugar: 33.6g
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