Description
A refreshing and vibrant Ahi Tuna Mango Poke Bowl featuring marinated ahi tuna, sweet mango, and crisp vegetables served over sushi rice. Perfect for a light yet satisfying meal.
Ingredients
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
8 ounces sashimi-grade ahi tuna, cut into 1/2-inch cubes
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 teaspoon lime juice
1/2 ripe mango, peeled and diced
1/2 cup cucumber, diced
1/4 cup shredded carrot
1/4 cup edamame, shelled and cooked
1 green onion, thinly sliced
1 tablespoon toasted sesame seeds
1/4 cup seaweed salad (optional)
1/4 avocado, sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1 1/4 cups water in a pot and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Remove from heat and let the rice sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Gently fold the vinegar mixture into the cooked rice and let it cool to room temperature.
In a medium bowl, combine the ahi tuna cubes, soy sauce, toasted sesame oil, honey, grated ginger, and lime juice. Stir gently to coat and let marinate for 5 minutes.
Divide the sushi rice evenly between two bowls.
Top each bowl with marinated ahi tuna, diced mango, cucumber, shredded carrot, edamame, green onion, seaweed salad (if using), and avocado slices.
Sprinkle toasted sesame seeds over each bowl.
Serve immediately and enjoy your fresh ahi tuna mango poke bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes