Spicy Tuna Poke Mango Bowl (Printer-Friendly)
A colorful bowl combining spicy tuna, mango, and fresh vegetables over flavorful sushi rice.
# What You'll Need:
→ Tuna & Marinade
01 - 14 oz sushi-grade ahi tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp sriracha
05 - 1 tbsp mayonnaise (Japanese/Kewpie preferred)
06 - 1 tsp rice vinegar
07 - 1 tsp honey
08 - 1 spring onion, finely sliced
09 - 1 tsp toasted sesame seeds
→ Rice
10 - 1.25 cups sushi rice
11 - 1.4 cups water
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 0.5 tsp salt
→ Toppings
15 - 1 ripe mango, diced
16 - 1 avocado, sliced
17 - 1 small cucumber, thinly sliced
18 - 1 medium carrot, julienned
19 - 1 sheet nori, cut into thin strips
20 - 2 tbsp pickled ginger (optional)
21 - 1 tbsp black sesame seeds
22 - 2 tbsp chopped fresh coriander (optional)
→ Garnish
23 - Extra sriracha for serving
24 - Lime wedges
# How to Make It:
01 - Rinse sushi rice in cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt in a small bowl. Gently fold seasoning into cooked rice and allow to cool to room temperature.
03 - In a medium bowl, whisk soy sauce, sesame oil, sriracha, mayonnaise, rice vinegar, honey, sliced spring onion, and toasted sesame seeds until fully combined.
04 - Add diced tuna to the marinade and toss to coat evenly. Refrigerate for 10-15 minutes to allow flavors to meld.
05 - Dice the mango, slice avocado and cucumber into thin rounds, julienne the carrot, and cut nori sheet into thin strips. Set aside arranged on a platter.
06 - Divide seasoned sushi rice among 4 bowls. Arrange spicy tuna mixture, mango, avocado, cucumber, carrot, and nori strips in sections over the rice.
07 - Sprinkle with black sesame seeds, add pickled ginger and fresh coriander if desired. Drizzle with additional sriracha and serve with lime wedges on the side.
# Expert Advice:
01 -
- The spicy-sweet marinade transforms humble tuna into something extraordinary
- It comes together in under 40 minutes but tastes like a restaurant meal
- Every bowl is customizable to what you have in your crisper drawer
02 -
- Keep your tuna ice-cold until you marinate it. I learned this after serving lukewarm poke at a brunch and watching my friends' faces.
- Dont let the tuna sit in the marinade longer than 15 minutes or the texture will turn from silky to mushy.
- Room temperature rice is essential. Hot rice will warm up your fish, and cold rice won't hold together when you try to eat it.
03 -
- Freeze your tuna for 15 minutes before dicing. It will be firmer and easier to cut into clean cubes.
- Use a sharp knife and make one clean cut through the fish rather than sawing back and forth, which tears the delicate flesh.