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Spicy Tuna Poke Bowl Recipe with Mango and Sriracha Mayo

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A fresh and flavorful poke bowl combining spicy sriracha mayo, sweet mango, and sushi-grade tuna for a quick and easy meal ready in under 30 minutes.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, diced into small cubes
  • 1 medium ripe mango, peeled and diced
  • 2 cups cooked sushi rice (short-grain)
  • Sriracha Mayo:
  • 1/3 cup mayonnaise
  • 2-3 tablespoons sriracha sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Poke Sauce:
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small clove garlic, minced
  • 2 tablespoons thinly sliced green onions
  • 1 teaspoon sesame seeds (for garnish)
  • 1/2 cup cucumber, thinly sliced or julienned
  • 1 medium avocado, sliced
  • Pickled ginger (optional)
  • Seaweed salad or nori strips (optional)

Instructions

  1. Rinse 2 cups (400 grams) sushi rice under cold water until water runs clear. Cook in rice cooker or on stovetop with 2 1/4 cups (530 ml) water. Let steam for 10 minutes off heat after cooking (total 25-30 minutes).
  2. In a small bowl, whisk together 1/3 cup mayonnaise, 2-3 tablespoons sriracha, 1 tablespoon fresh lime juice, and 1 teaspoon honey. Adjust heat or sweetness as desired. Set aside.
  3. Combine 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 2 tablespoons thinly sliced green onions in a bowl. Stir well.
  4. Dice 8 ounces sushi-grade tuna into bite-sized cubes. Gently toss with poke sauce to coat evenly. Marinate in fridge for about 10 minutes.
  5. Peel and dice 1 ripe mango. Thinly slice 1/2 cup cucumber and slice 1 medium avocado. Prepare for assembly.
  6. Spoon cooked sushi rice into bowls as base. Arrange marinated tuna, mango, cucumber, and avocado on top in sections or mixed.
  7. Drizzle sriracha mayo over the bowl in zigzag lines or dollops. Sprinkle with sesame seeds and add pickled ginger or seaweed salad if using.
  8. Optionally, squeeze fresh lime over the bowl before serving.

Notes

Do not over-marinate the tuna to avoid it ‘cooking’ in the soy sauce. Fluff rice just before assembling to prevent clumping. Mix sriracha mayo right before serving to keep it creamy and vibrant. For gluten-free, use tamari instead of soy sauce. Mango can be swapped with pineapple or crisp apples seasonally.

Nutrition

Keywords: spicy tuna poke bowl, mango poke bowl, sriracha mayo, sushi-grade tuna, fresh poke, easy poke bowl recipe, healthy poke bowl

Find it online: https://blixfood.com/spicy-tuna-poke-bowl-recipe-with-mango-and-sriracha-mayo-easy-and-flavorful/