Clean recipe · thedomesticdietitian.com
Ahi Tuna Rice Bowl with Mango
A light and refreshing one bowl meal, this Ahi Tuna Rice Bowl with Mango is full of vibrant flavors.
Original recipe: thedomesticdietitian.com
- Yield:
- 2 servings
- Prep:
- 30 min
- Cook:
- 15 min
- Total:
- 45 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 8 oz ahi tuna (sushi grade (or you can purchase pre-marinated poke))
- Marinade / Dressing -
- 1/3 cup soy sauce
- 2 cloves garlic (minced)
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp red pepper flakes
- 2 scallions (chopped (divide into two equal parts))
- 2 tsp fresh grated ginger
- For the Bowls -
- 2 cups white rice (prepared)
- 1 cup shredded carrots
- 1 medium cucumber (thinly sliced)
- 1/2 avocado (diced)
- 1/2 cup cabbage
- 1/2 mango (diced)
- Sriracha (or other hot sauce)
- Garnish - sesame seeds (optional)
Instructions
- In a small bowl, combine soy sauce, sesame oil, rice wine vinegar, red pepper flakes, garlic, 1 scallion, and grated ginger. This serves as the marinade and dressing.
- Dice ahi tuna into 1 inch cubes and set in a medium bowl.
- Pour 1/2 the marinade/dressing over fish and allow to marinade for at least 30 min.
- Set aside the remaining 1/2 of the dressing for later.
- Prepare white rice according to package and set aside
- When rice is ready, begin building your rice bowls by placing 1 cup rice in each bowl.
- Add cabbage, shredded carrots, sliced cucumbers, diced mango and avocado.
- Top with marinaded ahi tuna and top with remaining chopped scallion.
- Drizzle remaining dressing over top of each rice bowl. Garnish with sesame seeds