Mango Poke Bowl

Mango Poke Bowl

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I really love poke bowls. They are so fresh and bright! This one is bringing the summer vibes with the addition of mango. It really brightens it up! If you want to make this dish lower carb, feel free to use cauliflower rice.

Recently I was able to try the sashimi grade sushi from @sizzlefitfish and it was SO good! I am always nervous buying ahi tuna in the grocery store and eating it raw since it isn’t technically sushi grade. I usually sear it, but its still mostly raw. This was such a treat to be able to eat it raw! If you aren’t into raw fish, you can easily sear the ahi. I like to crust it in sesame seeds or furikake and then sear in a little sesame oil for a minute or two on each side.

  • Ahi Tuna – Sashimi grade is a must. If not, you can sear the fish just a bit
  • Edamame – adds plant based protein. I buy this shelled and frozen at Whole Foods
  • Mango – brightness and flavor
  • Cucumber – great for texture and crunch
  • Radish – adds flavor and crunch
  • Avocado – helps bring the bowl together with creaminess and healthy fats
  • Jalapeno – spice it up!
  • Sesame Seeds – for garnish
  • Jasmine Rice – feel free to sub whatever rice you like. Brown rice, forbidden rice, cauliflower rice or mixed greens for low carb.
Mango Poke Bowl

Mango Poke Bowl

Course: Dinner, LunchCuisine: Hawaiian, AsianDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

2

minutes
Calories

408

kcal
Protein

38

g
Fat

9

g
Carbohydrates

42

g

Ingredients

  • @sizzlefishfit Sashimi grade ahi tuna steaks, cubed.

  • 1 cup cooked jasmine rice

  • 1/2 cup diced mango

  • 2 oz shelled edamame

  • 1/2 avocado, sliced

  • 1 cup diced cucumber

  • 1 small radish, julienned

  • 1/2 small jalapeño, sliced

  • Sesame seeds

  • Marinade
  • 1 tbsp soy sauce

  • 1/2 tsp sesame oil

  • 1/4 tsp sambal oelek

  • 1/4 tsp rice vinegar

  • 1 finely sliced scallion.

Directions

  • Combine all marinade ingredients.
  • Add tuna and set aside.
  • Divide rice, mango, edamame, cucumber, radish, avocado, and jalapeños between two bowls.
  • Divide tuna between bowls and pour remaining marinade on top.
  • Add sesame seeds for garnish.

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