Spicy Tuna Poke Mango Bowl (Printable)
Fresh tuna and mango create a lively bowl with creamy avocado, spicy mayo, and crisp veggies on sushi rice.
# What You'll Need:
→ For the Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1 tsp salt
→ For the Spicy Tuna
06 - 14 oz sashimi-grade tuna, diced
07 - 2 tbsp mayonnaise (Japanese or regular)
08 - 1 tbsp Sriracha
09 - 1 tsp sesame oil
10 - 1 tsp soy sauce
11 - 1 tsp lime juice
→ For the Toppings
12 - 1 large ripe mango, diced
13 - 1 avocado, diced
14 - 1/2 small cucumber, thinly sliced
15 - 2 spring onions, thinly sliced
16 - 2 tbsp roasted sesame seeds
17 - 2 tbsp crispy fried onions (optional)
18 - 1 small carrot, julienned
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp pickled ginger (optional)
→ For the Soy Dressing
21 - 2 tbsp soy sauce
22 - 1 tbsp rice vinegar
23 - 1 tsp honey or maple syrup
24 - 1 tsp sesame oil
# How to Make It:
01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Let cool to room temperature.
03 - In a medium bowl, whisk together the mayonnaise, Sriracha, sesame oil, soy sauce, and lime juice. Add the diced tuna and toss gently to coat. Keep chilled until ready to serve.
04 - In a small bowl, mix soy sauce, rice vinegar, honey, and sesame oil to make the dressing.
05 - Divide the seasoned rice among four bowls. Arrange spicy tuna, mango, avocado, cucumber, carrot, and pickled ginger (if using) on top.
06 - Drizzle with soy dressing. Garnish with spring onions, sesame seeds, crispy onions, and nori strips. Serve immediately.
# Expert Hacks:
01 -
- It comes together in under 40 minutes with almost no actual cooking
- The sweet-spicy-creamy-crunchy contrast hits every single craving at once
- You can customize toppings based on whatever looks fresh at the market
02 -
- Always buy sushi-grade tuna from a trusted source and keep it ice-cold until the moment you're ready to mix it.
- The rice needs to cool completely before assembling, otherwise the tuna will start cooking from the residual heat.
- Don't toss the tuna too vigorously or it will break down into a mushy texture.
03 -
- Set up an assembly line with all your components in separate bowls and let everyone build their own.
- The spicy tuna mixture actually tastes better after sitting for 15 minutes in the fridge.