Description
This ahi poke bowl with mango is fresh, colorful, and packed with sushi-grade tuna, creamy avocado, rice, and tropical flavor.
Ingredients
- 1/2 pound sushi grade ahi tuna, cut into 3/4 inch cubes
- 2 tablespoons thinly sliced white onion
- 1/4 cup chopped scallions
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sriracha sauce
- 1 cup cooked brown rice
- 1 medium mango, peeled and cubed
- 1 small avocado, cubed
- 1/2 medium cucumber, thinly sliced
- 1 small jalapeño, thinly sliced
- 2 scallions, sliced
- 2 tablespoons chopped roasted macadamia nuts
- 1 teaspoon toasted sesame seeds
- 2 lime wedges
Instructions
- In a medium bowl, combine the cubed tuna, white onion, chopped scallions, soy sauce, sesame oil, and sriracha sauce.
- Gently toss the tuna mixture until evenly coated and refrigerate while preparing the bowls.
- Divide the cooked brown rice evenly between 2 serving bowls.
- Arrange the marinated tuna, mango, avocado, cucumber, and jalapeño over the rice.
- Sprinkle the sliced scallions, chopped macadamia nuts, and toasted sesame seeds over the bowls.
- Serve immediately with lime wedges on the side.
Notes
- Use only fresh sushi grade tuna from a trusted seafood source for the best flavor and food safety.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dinner
- Method: No-cook
- Cuisine: Hawaiian