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 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 2bowls
Author Brynn at The Domestic Dietitian
Ingredients
8ozahi tunasushi grade (or you can purchase pre-marinated poke)
Marinade / Dressing -
1/3cupsoy sauce
2clovesgarlicminced
2tbspsesame oil
1tbsprice wine vinegar
1tspred pepper flakes
2scallionschopped (divide into two equal parts)
2tspfresh grated ginger
For the Bowls -
2cupswhite riceprepared
1cupshredded carrots
1medium cucumberthinly sliced
1/2avocadodiced
1/2cupcabbage
1/2mangodiced
Srirachaor other hot sauce
Garnish - sesame seedsoptional
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