Spicy Tuna Poke Bowl Mango (Printable)

Hawaiian-inspired bowl combining marinated tuna, creamy spice, sweet mango, and crisp vegetables on rice.

# What You'll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ Spicy Tuna

06 - 14 oz sushi-grade tuna, diced into 1/2-inch cubes
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon sriracha
10 - 2 tablespoons mayonnaise
11 - 1 teaspoon toasted sesame seeds
12 - 1 teaspoon green onions, finely sliced

→ Toppings

13 - 1 large ripe mango, diced
14 - 1 small cucumber, thinly sliced
15 - 1 medium avocado, sliced
16 - 1 small carrot, julienned
17 - 1/4 small red onion, thinly sliced
18 - 1 sheet nori, cut into strips
19 - 2 tablespoons pickled ginger
20 - 2 tablespoons roasted seaweed flakes
21 - 1 tablespoon black sesame seeds
22 - Fresh cilantro or microgreens

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt until dissolved. Gently fold mixture into warm rice. Allow rice to cool to room temperature before assembling.
03 - Whisk soy sauce, sesame oil, sriracha, and mayonnaise in a bowl. Add diced tuna and toss gently to coat evenly. Sprinkle with sesame seeds and green onions. Refrigerate until ready to serve.
04 - Dice mango into cubes. Thinly slice cucumber and red onion. Slice avocado and julienne carrot. Cut nori sheet into thin strips. Keep all toppings chilled until assembly.
05 - Divide seasoned rice among four bowls. Arrange spicy tuna, mango, cucumber, avocado, carrot, and red onion in sections over rice. Top with pickled ginger, nori strips, and seaweed flakes.
06 - Sprinkle black sesame seeds over each bowl. Add fresh cilantro or microgreens if desired. Serve immediately while tuna is chilled and rice is at room temperature.

# Expert Hacks:

01 -
  • The spicy mayo sauce creates this incredible creamy heat that balances perfectly with sweet mango
  • Everything comes together in under an hour but looks like something from a restaurant
  • You can customize the toppings based on whatever looks fresh at the market
02 -
  • Never leave tuna at room temperature for more than 30 minutes while preparing, and keep it chilled until the moment you assemble
  • The rice needs to cool to room temperature before assembly because hot rice will partially cook the delicate tuna and ruin the texture
  • Buy your tuna from a trusted fishmonger or specialty store that specifically labels it as sushi grade
03 -
  • Use a very sharp knife when dicing the tuna to avoid mashing or tearing the delicate fish
  • Buy your mango a few days early and let it ripen on the counter until it gives slightly to gentle pressure
  • Leftover spicy tuna (minus the rice) keeps for one day but the texture will never be quite as good as fresh

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