Ahi Poke Bowl with Mango
This Hawaiian-inspired Ahi Poke Bowl features tender marinated tuna paired with nutty brown rice, creamy avocado, crisp cucumber, sweet mango, crunchy macadamia nuts, and fresh scallions. It’s an ideal dish for those warm summer evenings when you crave something light and refreshing.
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Ingredients
- ½ pound sushi grade tuna
- ¼ teaspoon sriracha
- 1 medium mango
- 1 small Hass avocado
- ½ medium cucumber
- ½-1 small jalapeno
- 2 scallions
- 1 tablespoon reduced sodium soy sauce or gluten-free tamari
- 2 tablespoons chopped roasted Macadamia nuts
- 1 teaspoon toasted sesame seeds
- Lime wedges
- Reduced sodium soy or gluten-free tamari
- ½ teaspoon sesame oil
- Sriracha
- 1 cup cooked brown rice
- 2 tablespoons thinly sliced white onion
- ¼ cup chopped scallions
Instructions
- 1
In a medium-sized mixing bowl, mix the tuna with the onion, scallions, soy sauce, sesame oil, and sriracha.
- 2
Carefully toss the ingredients together until well combined, then set the mixture aside while you assemble the bowls.
- 3
Take the mango and avocado, peeling, seeding, and cutting them into cubes. For the cucumber, peel it, slice it in half, remove the seeds, and cut it into thin slices. Additionally, slice the jalapeno and scallions into thin pieces.
- 4
In two serving bowls, create layers by placing half of the rice in each, followed by half of the tuna mixture, and then adding mango, avocado, cucumber, jalapeno, and scallions.
- 5
Finish off by sprinkling macadamia nuts and sesame seeds on top. Serve with lime wedges and extra sauce on the side, if you like.
Nutrition Information
Notes & Tips
- Variations: