Ahi Poke Bowl with Mango
A tropical Hawaiian dish combining fresh ahi tuna, sweet mango, crisp cucumber, creamy avocado, and spicy jalapeño, served over rice for a quick and vibrant meal. Packed with lean protein, healthy fats, and tropical flavors in minutes.
- Prep Time: 15
- Total Time: 15
- Yield: 2 bowls (200g each)
- Category: Dinner
- Method: Cold preparation
- Cuisine: Hawaiian-American
- Diet: None
Ingredients
2 cups sushi-grade ahi tuna (diced)
1 cup mango (julienned)
1 cup cucumber (thinly sliced)
1 avocado (diced)
1/4 cup crumbled macadamia nuts
1 jalapeño (minced, seeded)
3/4 cup cooked sushi rice
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1/2 tsp grated ginger
1 tsp honey
1 tbsp sesame seeds (for garnish)
Instructions
In a bowl, whisk soy sauce, rice vinegar, sesame oil, ginger, and honey.
Add ahi tuna and marinate 5-7 minutes.
In another bowl, mix rice, cucumber, avocado, mango, and jalapeño.
Top with marinated tuna and macadamia nuts.
Drizzle with remaining marinade and sprinkle sesame seeds.
Notes
Marinate up to 30 minutes for deeper flavor.
Use sesame noodles or spring mix as a base if avoiding rice.
Store leftovers refrigerated (tuna separated) for 1 day.
Find it online: https://cookingwithramsay.com/ahi-poke-bowl-mango/