Description
A vibrant and refreshing Tuna Poke Bowl featuring sushi-grade ahi tuna marinated in a flavorful Asian-inspired dressing, paired with fresh vegetables, seaweed salad, and a smooth mango dressing. Perfect for a quick, healthy, and satisfying meal that can be assembled in just 20 minutes.
Ingredients
Scale
For the Tuna Poke
- ¼ small Sweet Onion, finely diced (about 3 tbsp)
- 2 Green Onions, thinly sliced
- 3 tbsp Low Sodium Soy Sauce
- 1 tbsp Mirin
- 1 tsp Sesame Oil
- Hawaiian Sea Salt, as needed
- 12-16 ounces Sushi-Grade Ahi Tuna Steak, diced into ½ to ¾-inch cubes
For the Mango Dressing
- 1 large Mango, peeled, cored & roughly chopped
- 1 whole Lime, juiced
- 1 tbsp Honey
- 1 tsp Mirin
- ¾ tsp Sesame Oil
- ¼ – ½ tsp Sriracha (adjust to taste)
- 1-3 tbsp Water (as needed to achieve desired consistency)
- ¼ tsp Salt (approximately)
For Assembly
- 1 cup Seaweed Salad
- 4-5 cups Spring Lettuce Mix (or substitute with cooked short grain sushi rice, steamed white rice, or cooked brown rice)
- 1 whole Avocado, sliced
- ¼ whole English Cucumber, diced
- Optional Add-ins/Toppings: Sliced Jalapeno, Tobiko, Sesame Seeds, Diced Mango, Wonton Chips, Cilantro, Chopped Macadamia Nuts, Shredded Carrots, Sugar Snap Peas, Sliced Radishes, Pickled Ginger
Instructions
- Make the Mango Dressing: In the bowl of a food processor, combine the mango, lime juice, honey, mirin, sesame oil, sriracha, and salt. Process until completely smooth. With the processor running, slowly add water one tablespoon at a time until the dressing reaches your desired consistency. Taste and adjust seasoning if needed. Set aside.
- Prepare the Tuna Poke: In a medium bowl, whisk together the finely diced sweet onion, sliced green onions, soy sauce, mirin, sesame oil, and a generous pinch of Hawaiian sea salt. Add the diced ahi tuna and gently toss to coat all pieces evenly with the marinade.
- Assemble the Poke Bowls: Divide the spring lettuce mix or cooked rice evenly among four large bowls. Arrange seaweed salad, sliced avocado, and diced cucumber on top. Add the marinated tuna poke over the assembled ingredients. Drizzle the mango dressing generously over the bowls. Finish with any optional toppings you prefer, such as sliced jalapeno, sesame seeds, or pickled ginger. Serve immediately for the freshest taste.
Notes
- The mango dressing consistency can be adjusted with water to be as thick or as thin as you prefer.
- Use sushi-grade ahi tuna to ensure freshness and safety for raw consumption.
- If you prefer, substitute the spring lettuce mix with prepared sushi rice or cooked brown rice for a more filling bowl.
- Optional toppings add texture, flavor, and color—feel free to customize to your liking.
- Consume immediately after assembling to enjoy the freshest flavors and textures.
