Spicy Tuna Poke Bowl Mango (Printable)
A vibrant bowl with spicy tuna, creamy avocado, sweet mango, and crisp veggies over sushi rice.
# What You'll Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 ½ cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1 tsp salt
→ Spicy Tuna
06 - 14 oz sushi-grade tuna, diced
07 - 2 tbsp mayonnaise (preferably Kewpie)
08 - 1 ½ tbsp Sriracha
09 - 1 tsp toasted sesame oil
10 - 1 tbsp soy sauce or tamari
→ Toppings
11 - 1 large ripe avocado, diced
12 - 1 large ripe mango, diced
13 - 1 small cucumber, thinly sliced
14 - 2 green onions, thinly sliced
15 - 1 small carrot, julienned
16 - 2 tbsp toasted sesame seeds
17 - 1 sheet nori, cut into thin strips
18 - Pickled ginger
19 - 2 tbsp edamame, shelled
20 - 1 small red chili, sliced
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a rice cooker or saucepan and cook according to package instructions. Let stand for 10 minutes after cooking.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into warm rice and allow to cool to room temperature.
03 - Whisk together mayonnaise, Sriracha, sesame oil, and soy sauce in a medium bowl. Add diced tuna and toss to coat evenly. Refrigerate while preparing toppings.
04 - Dice avocado and mango. Slice cucumber, carrot, green onions, chili, and nori as specified.
05 - Divide sushi rice among four bowls. Arrange spicy tuna, avocado, mango, cucumber, carrot, and edamame over rice. Garnish with green onions, sesame seeds, nori strips, pickled ginger, and chili slices.
06 - Serve immediately while rice and fish are at optimal temperature.
# Expert Hacks:
01 -
- The spicy tuna dressing comes together in seconds but tastes like something from a specialty restaurant
- You can customize the toppings based on whatever looks fresh at the market
- It is one of those meals that looks impressive but actually takes less than an hour from start to finish
02 -
- Cold rice will not absorb the tuna dressing properly and creates a weird temperature contrast
- The spicy tuna tastes better after sitting for 15 minutes in the refrigerator
- Do not assemble the bowls more than 30 minutes before serving or the avocado will start to oxidize
03 -
- Chill your bowls in the freezer for 10 minutes before serving to keep everything refreshingly cold
- Buy your tuna the same day you plan to make this for the best quality and texture