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Fresh tuna poke bowl with tuna, mango, avocado, radish and rice served at Riad Kitchen

Fresh Tuna Poke Bowl Recipe

Fresh Tuna Poke Bowl with sushi rice, marinated tuna, crunchy vegetables and tropical mango. Healthy, colorful and ready in under 40 minutes.
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Servings: 2
Course: Global
Cuisine: Hawaiian
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 300 g fresh sashimi-grade tuna diced
For the Bowl
  • 200 g sushi rice ​
  • 1 ​ cucumber thinly sliced
  • 1 handful radishes sliced
  • 1/2 ​ mango sliced
  • 1 ​ small red cabbage shredded
  • ​ ​ Fresh coriander leaves ​
  • ​ ​ Juice of 1 lime ​
For the Marinade
  • 2 tsp rice vinegar ​
  • 2 tsp sesame oil ​
  • 1 tsp soy sauce ​
  • 1 tsp honey ​

Method
 

  1. Cook the Sushi Rice: Rinse the sushi rice thoroughly until the water runs clear. Cook according to package instructions, then season lightly with rice vinegar and allow it to cool.
  2. Marinate the Tuna: In a bowl, mix rice vinegar, sesame oil, soy sauce, and honey. Add the diced tuna and gently combine. Let it marinate in the refrigerator for 15-20 minutes.
  3. Assemble the Poke Bowl: Divide the rice into serving bowls. Arrange the marinated tuna, cucumber, radishes, mango, and red cabbage on top. Finish with fresh coriander and a squeeze of lime juice before serving.

Notes

Nutrition note: The calorie value is an estimate calculated from the listed ingredients for 1 of 2 bowls, not a lab-measured value.