Ahi Tuna Rice Bowl with Mango

A refreshing and filling one bowl meal, this Ahi Tuna Rice Bowl with Mango is the perfect summer meal!

Maybe it’s the California-girl in me, but Ahi Tuna is probably my favorite food. If there is something on the menu with ahi tuna in it, I’m ordering it. 100% predictable.

I’ve experimented with recipes featuring of ahi tuna (like these appetizers),  before but ever since making this Ahi Tuna Rice Bowl with Mango weeks ago, I feel like I’ve finally perfected my perfect meal in a bowl.

Buying Ahi Tuna

It’s insanely simple to make – if you have access to ahi tuna. For me, ahi tuna is sold just about everywhere. I’ve found it at Safeway (at the fish counter), Whole Foods, I even found a frozen packet of ahi tuna at grocery outlet last week. Because the tuna is served raw, you really want to make sure it’s sushi grade tuna. If you don’t have access to that, you could easily substitute in seared tuna steak (I just buy frozen tuna and lightly sear on each side) or even steak, chicken, or shrimp.

Back to this bowl of delight – it’s full of fresh, bright flavors and a fruit and vegetable lover’s dream. Plus besides from chopping a handful of produce, it comes together in minutes. The rice is the longest step in this recipe and even children know how to make rice.

Recipe Inspiration

This recipe was inspired by a recipe from Love & Lemons called Mango Black Bean Ginger Rice Bowls. Their recipe included an asian inspired blend of black beans, carrots, cabbage, cucumber and spicy ginger. It’s delicious. However, I wanted to turn it into an ahi tuna bowl and omitted some ingredients that I don’t love (not a snap pea fan) and switched up the dressing slightly.

The result is this refreshing and filling Ahi Tuna Rice Bowl with Mango. A weekly dinner staple at our house, especially in summer when I don’t want to cook.

Print Pin

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.

Course rice bowl

Cuisine asian, seafood

Keyword ahi tuna, rice bowl

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 bowls

Author Brynn at The Domestic Dietitian

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

Looking for more meals in a bowl….

Check out this amazing looking Sesame Noodle Salad with Cashew Dressing from Vintage Kitty. Just one look at all those vibrant veggies has me drooling!

Or how about more recipes featuring fresh fruit…

Like this Coconut & Pineapple Fried Rice from Feast in Thyme. That pineapple boat is awesome!

Or this Mango Ice Cream with Pineapple Rum Sauce from Sugar Love Spices…mango – check, pineapple – check, rum sauce double check!