Yellowfin Tuna Poke Bowl

mango tuna poke bowl with spicy may topping

This Yellowfin Tuna Poke Bowl has a mix of sweet and savory flavors with plenty of umami. It is easy to make, full of fresh ingredients, and tastes light and refreshing on warm days. Serve it over white rice for a complete meal.

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Prep Time 30

Total Time 30

Course Dinner, Lunch

Cuisine American

Servings servings

Calories 641.5 kcal

Ingredients

3-4 cups sushi rice, cooked
12 ounces sushi-grade Yellowfin 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 cup light soy sauce or gluten-free tamari
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon dried ginger
.2 teaspoon sugar

SPICY MAYO

¼ cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon light soy sauce or tamari (optional)
a squeeze of lime or lemon juice to taste

Instructions

Defrost the tuna in the refrigerator until soft enough to slice. Cut it into even, bite-sized cubes, about ½ inch each.
Cook the sushi rice according to the package directions. Spread it out on a sheet pan to cool slightly, or keep it warm in a rice cooker.
In a medium bowl, combine the soy sauce or tamari, garlic powder, ginger, and sugar. Add the cubed tuna and toss gently. Let it marinate for 10 to 15 minutes.
Mix the mayonnaise, sriracha, soy sauce, and lime juice to make the spicy mayo. Keep it chilled until ready to use.
Divide the rice into 4 bowls. Arrange the marinated tuna, avocado, mango, cucumber, and green onions on top.
Sprinkle with toasted sesame seeds. Drizzle with spicy mayo or serve the sauce on the side. Add a lemon or lime wedge to each bowl.

Notes

How to Sear the Tuna (optional)

If raw fish isn’t your thing, you can sear the tuna instead. It takes only a few minutes.
Heat a tablespoon of butter in a small nonstick pan over medium heat.
Season the fish with salt and pepper. When the butter melts, add the tuna and cook for about 2 minutes per side.
Let it cool, then cut it into bite-sized pieces.
For a full seared tuna recipe, visit Seared Yellowfin Tuna

Storage

If you need to store leftovers, keep each part separate. Store the marinated tuna in an airtight container in the refrigerator for up to 24 hours.

Keep the rice, vegetables, and sauce in their own containers. Assemble the bowl right before eating so everything is crisp.

Nutrition

Calories: 641.5kcalCarbohydrates: 79.5gProtein: 28.8gTotal Fat: 23.4gSaturated Fat: 4gCholesterol: 38.2mgSodium: 868.3mgPotassium: 597.5mgFiber: 9gSugar: 33gNet Carbohydrates: 70.6g

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