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Fresh Seared Ahi Tuna Poke Bowl Recipe with Mango Avocado Easy and Delicious

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A quick and fresh poke bowl featuring seared ahi tuna, ripe mango, and creamy avocado, balanced with a savory soy-based dressing. Perfect for a light yet satisfying meal.

Ingredients

Scale
  • 8 ounces sushi-grade ahi tuna steak
  • 1 large ripe mango, diced
  • 1 ripe avocado, diced
  • 2 cups cooked sushi rice or jasmine rice, cooled
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or agave nectar (optional)
  • 1 stalk green onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Juice of ½ lime
  • Optional garnishes: pickled ginger, seaweed flakes, thinly sliced radishes

Instructions

  1. Rinse 2 cups (400 grams) of sushi rice under cold water until the water runs clear. Cook according to package instructions (about 18 minutes in a rice cooker or simmer covered on the stove). Fluff with a fork and let cool slightly (about 25 minutes total).
  2. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, and juice of half a lime. Adjust to taste.
  3. Dice the mango and avocado into bite-sized pieces. Thinly slice the green onion and set aside.
  4. Pat the ahi tuna steak dry with paper towels. Heat a skillet over medium-high heat until very hot (2-3 minutes). Add a small drizzle of neutral oil. Sear the tuna for 30-45 seconds per side to create a crust while keeping the center rare. Remove and let rest for a couple of minutes.
  5. Slice the tuna into thin strips or bite-sized cubes.
  6. Divide the rice between two bowls. Arrange the seared tuna, mango, and avocado on top. Drizzle the dressing evenly over each bowl. Sprinkle with green onion and toasted sesame seeds. Add optional garnishes if desired.

Notes

Use sushi-grade tuna for safety and best flavor. Pat tuna dry before searing to get a good crust. Do not overcrowd the pan. Rest tuna after searing to redistribute juices. Add dressing just before serving to keep avocado and mango fresh. For gluten-free, substitute tamari for soy sauce. Optional spicy version: add sriracha mayo or chili oil.

Nutrition

Keywords: ahi tuna poke bowl, seared tuna, mango avocado bowl, quick poke bowl, fresh poke recipe, gluten-free poke, healthy poke bowl

Find it online: https://zorbmeal.com/fresh-seared-ahi-tuna-poke-bowl-recipe-with-mango-avocado-easy-and-delicious/