Name: Ahi Tuna and Mango Poke Bowl
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 pound sushi-grade ahi tuna, cut into 3/4-inch cubes; 1 ripe mango, peeled and diced; 1/4 cup low-sodium soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 2 teaspoons honey; 1 teaspoon sriracha sauce (optional, for heat); 2 cups cooked short-grain rice or cauliflower rice; 1 avocado, peeled and sliced; 1/2 cup thinly sliced cucumber; 1/4 cup sliced green onions; 2 tablespoons toasted sesame seeds; 1 sheet nori, cut into thin strips (optional)

Instructions

Prepare the tuna

Ensure your tuna is sushi-grade and fresh. Pat it dry with paper towels and cut into 3/4-inch cubes. Place in a medium bowl and refrigerate while preparing other ingredients.
Make the poke marinade

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using). Set aside 2 tablespoons of the marinade for drizzling later.
Marinate the tuna

Pour the remaining marinade over the cubed tuna and gently toss to coat. Cover and refrigerate for 15 minutes (but no longer than 30 minutes to preserve the texture).
Prepare the rice base

While the tuna marinates, prepare your rice. If using regular rice, fluff it with a fork and let it cool slightly. If using cauliflower rice, sauté it lightly and season with a pinch of salt.
Assemble the bowls

Divide the rice among four serving bowls. Arrange the marinated tuna, diced mango, avocado slices, and cucumber around the rice.
Add the finishing touches

Sprinkle each bowl with green onions and sesame seeds. Add nori strips if using. Drizzle the reserved marinade over each bowl just before serving.

Ahi Tuna and Mango Poke Bowl

Ingredients

Instructions

Nutritional Information