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A vibrant poke bowl featuring sushi-grade ahi tuna, creamy avocado slices, sweet mango chunks, edamame, crisp cucumber, and green onions, all drizzled with spicy Sriracha mayo atop a bed of sticky white rice.
4.94 from 16 votes

Poke Bowl Recipe

Bright, fresh, and colorful, Poke Bowls are not only delicious to eat but so fun to make! Packed with sushi-grade ahi tuna or salmon and served over sticky white rice with healthy veggies, creamy avocado, sweet mango, and spicy Sriracha mayo, they'll be an instant favorite, guaranteed!
Prep Time45 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 1053kcal
Chef: Jessica Randhawa

Ingredients

Poke Ingredients

  • ½ cup low-sodium soy sauce
  • 2 tablespoon Mirin
  • 1 tablespoon fresh ginger - grated
  • 1 tablespoon garlic - minced
  • 1 pound sushi-grade ahi tuna or salmon - cut into 1/2-inch cubes

Spicy Sriracha Mayonnaise

  • 1 cup mayonnaise
  • 3 tablespoon Sriracha - plus more to taste
  • 1 teaspoon lime juice

For Assembly

  • 6 cups cooked rice - sushi rice, white rice, or brown rice
  • 1 cup shelled edamame
  • 1 cup sliced English cucumber
  • 1 avocado - peeled, pitted, and sliced
  • 1 large mango - peeled, pitted, and sliced
  • ¼ cup sliced green onions

Instructions

  • Combine the soy sauce, mirin, ginger, and garlic in a medium mixing bowl. Add the tuna to the marinade and toss to coat. Cover and transfer to the refrigerator to marinate as you prepare the remaining ingredients. Note: For best results, marinate for at least 15 minutes or up to 24 hours.
  • For the spicy mayonnaise, combine the mayo, Sriracha, and lime juice in a small bowl. Taste and add more Sriracha as needed, then set aside.
  • To assemble, divide the rice into four bowls. Top the rice with marinated tuna, edamame, cucumber, avocado, mango, and green onions. Drizzle spicy mayo over the top of each bowl and serve immediately.

Notes

Storage: Keep each ingredient stored in a separate airtight container in the refrigerator. The cucumber and edamame will stay fresh for up to 2 days, the rice for up to 5 days, and the spicy mayonnaise for up to a week. The marinated tuna should be enjoyed within 24-36 hours.

Nutrition

Calories: 1053kcal | Carbohydrates: 91g | Protein: 42g | Fat: 58g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 1881mg | Potassium: 1078mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3251IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 4mg
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