Description
A quick and easy spicy tuna poke bowl featuring fresh mango, cucumber, and a creamy sriracha mayo drizzle, perfect for a light yet satisfying meal.
Ingredients
Scale
- 8 ounces sushi-grade tuna, diced into bite-size pieces
- 1 medium ripe mango, peeled and diced
- 1 large cucumber, thinly sliced or julienned
- 2 cups cooked sushi rice, cooled
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 teaspoon toasted sesame oil
- 2 tablespoons sriracha sauce
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 small avocado, sliced (optional)
Instructions
- Rinse 2 cups (370 grams) of sushi rice under cold water until the water runs clear to remove excess starch. Cook it in a rice cooker or on the stove with 2 1/4 cups (530 ml) water. Once cooked, let it rest covered for 10 minutes, then fluff with a fork and set aside to cool.
- In a small bowl or jar, combine 1/4 cup (60 ml) mayonnaise, 2 tablespoons (30 ml) sriracha, and 1 tablespoon (15 ml) fresh lime juice. Mix or shake well until smooth. Taste and adjust the sriracha if you want more heat. Chill while you prep other ingredients.
- Using a sharp knife, cut 8 ounces (225 grams) of sushi-grade tuna into small, uniform cubes about 1/2-inch (1.3 cm).
- Place the diced tuna in a medium bowl. Add 2 tablespoons (30 ml) soy sauce and 1 teaspoon (5 ml) toasted sesame oil. Gently fold to coat without breaking up the fish. Let it marinate briefly (5–10 minutes) while you prepare the veggies.
- Peel and dice 1 medium mango into chunks similar in size to the tuna. Thinly slice or julienne 1 large cucumber. If using avocado, slice it now and keep it ready.
- Thinly slice 2 green onions, including the tender green parts.
- Divide the cooled sushi rice between two bowls (about 1 cup / 185 grams each). Arrange the marinated tuna, mango, cucumber, and avocado slices in separate sections over the rice.
- Spoon the sriracha mayo generously over the tuna and veggies. Sprinkle sesame seeds and sliced green onions on top.
- Serve immediately for best flavor and texture. If needed, cover and refrigerate no longer than 30 minutes before serving.
Notes
Use sushi-grade tuna from a trusted fishmonger for safety. Adjust sriracha in mayo to control heat. Gently fold tuna to avoid mashing. Prepare spicy mayo up to 2 days ahead and keep refrigerated. Serve fresh for best texture and flavor. Leftovers should be stored separately and consumed within 24 hours. Avoid freezing raw fish and fresh produce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (about 1 cup
- Calories: 475
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 4
- Protein: 32
Keywords: spicy tuna poke bowl, poke bowl recipe, homemade poke, mango cucumber poke, sriracha mayo, sushi-grade tuna, quick poke bowl