Spicy Tuna Poke Bowl Mango (Printable)
A colorful bowl featuring marinated tuna, mango, crisp vegetables, and creamy spicy sauce over sushi rice.
# What You'll Need:
→ Sushi Rice Base
01 - 2 cups sushi rice, rinsed until water runs clear
02 - 2 1/2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1 tsp salt
→ Spicy Tuna Marinade
06 - 14 oz sushi-grade tuna, diced into 1/2-inch cubes
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp sriracha
10 - 2 tbsp mayonnaise (Japanese or regular)
11 - 1 tsp toasted sesame seeds
12 - 1 tsp green onions, finely sliced
→ Fresh 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 thin strips
19 - 2 tbsp pickled ginger
20 - 2 tbsp roasted seaweed flakes
21 - 1 tbsp black sesame seeds
22 - Fresh cilantro or microgreens for garnish
# How to Make It:
01 - Rinse sushi 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 until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
02 - Whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold seasoning mixture into warm rice using a rice paddle or spatula. Allow rice to cool completely to room temperature.
03 - Whisk soy sauce, sesame oil, sriracha, and mayonnaise in a bowl until smooth. Add diced tuna and toss gently to coat evenly. Sprinkle with toasted sesame seeds and green onions. Refrigerate until ready to assemble.
04 - Dice mango into uniform cubes. Thinly slice cucumber and julienne carrot. Slice avocado and red onion into thin strips. Cut nori sheet into thin strips.
05 - Divide cooled sushi rice among four bowls. Arrange spicy tuna in center and arrange mango, cucumber, avocado, carrot, and red onion sections around tuna. Top with pickled ginger, nori strips, and seaweed flakes.
06 - Garnish bowls with black sesame seeds and fresh cilantro or microgreens. Serve immediately while tuna is cold and rice is at room temperature. Do not refrigerate assembled bowls.
# Expert Advice:
01 -
- The spicy tuna sauce comes together in seconds but tastes like something from a restaurant
- You can customize toppings based on what looks fresh at the market
- Leftovers actually keep well if you store the components separately
02 -
- Always keep your tuna on ice and work quickly when preparing it for food safety
- The rice needs to be cool enough to handle but still slightly warm when you season it
- Do not let the tuna sit in the spicy sauce for more than 30 minutes or it will start to cook
03 -
- Use a very sharp knife to dice the tuna cleanly without tearing
- Toast your sesame seeds in a dry pan for extra nutty flavor