Ahi Poke Bowls with Mango Salsa

Ahi Poke Bowls with Mango Salsa

Silky raw tuna cubes marinate in soy and sesame, topped with bright, juicy mango salsa.

Total 1 hr Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Sesame

This poke bowl pairs cold, glossy cubes of sushi-grade ahi tuna marinated in a soy-sesame dressing with a fresh mango salsa for contrast. Served over warm rice with crisp vegetables, it makes a light yet satisfying lunch or dinner. The combination of savory marinade and sweet-tangy fruit reflects the Hawaiian-inspired flavors this dish is known for.

Ingredients

  • 1 pounds sushi-grade ahi tuna, cut into 1/2-inch cubes
  • 1/4 cup soy sauce
  • 1 tablespoons toasted sesame oil
  • 1 teaspoons rice vinegar
  • 1 teaspoons honey
  • 2 green onions, thinly sliced
  • 1 teaspoons sesame seeds
  • 1/2 teaspoons grated fresh ginger
  • 1 mango, peeled and diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoons fresh lime juice
  • 1 tablespoons fresh cilantro, chopped
  • 2 cups cooked sushi rice
  • 1 avocado, sliced
  • 1/2 cup cucumber, thinly sliced
  • 1 nori sheet, cut into thin strips

Method

  1. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and grated ginger.

  2. Add the cubed ahi tuna, green onions, and sesame seeds to the marinade and toss gently to coat.

  3. Cover and refrigerate the tuna to marinate, stirring once halfway through.

  4. While the tuna marinates, combine the diced mango, red bell pepper, red onion, lime juice, and cilantro in a small bowl. Stir gently and set aside.

  5. Divide the cooked sushi rice among four bowls.

  6. Top each bowl with the marinated tuna, a spoonful of mango salsa, sliced avocado, cucumber, and nori strips.

  7. Serve immediately while the tuna is cold and the rice is warm.

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Rate this recipe

★ 4.8 (1)

Ahi Poke Bowls with Mango Salsa

This poke bowl pairs cold, glossy cubes of sushi-grade ahi tuna marinated in a soy-sesame dressing with a fresh mango salsa for contrast. Served over warm rice with crisp vegetables, it makes a light yet satisfying lunch or dinner. The combination of savory marinade and sweet-tangy fruit reflects the Hawaiian-inspired flavors this dish is known for.

1 hr 4 servings 420 cal

Ingredients

  • 1 pounds sushi-grade ahi tuna, cut into 1/2-inch cubes
  • 1/4 cup soy sauce
  • 1 tablespoons toasted sesame oil
  • 1 teaspoons rice vinegar
  • 1 teaspoons honey
  • 2 green onions, thinly sliced
  • 1 teaspoons sesame seeds
  • 1/2 teaspoons grated fresh ginger
  • 1 mango, peeled and diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoons fresh lime juice
  • 1 tablespoons fresh cilantro, chopped
  • 2 cups cooked sushi rice
  • 1 avocado, sliced
  • 1/2 cup cucumber, thinly sliced
  • 1 nori sheet, cut into thin strips

Method

  1. 1

    In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and grated ginger.

  2. 2

    Add the cubed ahi tuna, green onions, and sesame seeds to the marinade and toss gently to coat.

  3. 3

    Cover and refrigerate the tuna to marinate, stirring once halfway through.

  4. 4

    While the tuna marinates, combine the diced mango, red bell pepper, red onion, lime juice, and cilantro in a small bowl. Stir gently and set aside.

  5. 5

    Divide the cooked sushi rice among four bowls.

  6. 6

    Top each bowl with the marinated tuna, a spoonful of mango salsa, sliced avocado, cucumber, and nori strips.

  7. 7

    Serve immediately while the tuna is cold and the rice is warm.