Mango Poke Bowls
A refreshing, tropical dish that will bring your taste buds to paradise and your mind dreaming of Hawaii.
My husband, family, and I recently returned from our long-awaited trip to Maui, Hawaii. After the pandemic threw a wrench in our plans, not once, but twice, we were finally able to make the trip—and it was so worth the wait. We did our fair share of adventuring, relaxing, and indulging in the most delicious Hawaiian food and drink. If it was up to me, I would still be there ☺ I mean, c’mon, look at these views:
Our second to last night on Maui, my husband and I decided to cook at our condo rather than go out, but still wanted to indulge in Hawaiian inspired seafood. We took a trip to the local grocery store, grabbed a basket full of fresh ingredients, and headed back to the ocean-front grilling station at the condo. And there is where we created our version of poke bowls—Hawaiian style. Enjoy!
Ingredients
For the Tuna Marinade
1 lb sushi grade ahi tuna
1/2 onion, thinly sliced
1/2 cup soy sauce
2 tbsp. rice vinegar
1-1/2 tsp. sesame oil
1/2 tbsp. grated ginger
For the Mango Rum Sauce
1 very ripe mango, diced
Juice from 1 lime
Juice from 1/2 an orange
1 tbsp. honey
1/4 to 1/2 cup mango nectar
1 to 2 tbsp. rum (optional)
For the Aioli
1/2 cup sour cream
2 tbsp. mayo
Juice from 1/2 lime
1 tbsp. sriracha
1/4 tsp. garlic powder
1/4 tsp. cumin
Dash of soy sauce
For the Rice
2 packets Uncle Ben’s Ready Rice - Jasmine
1 tbsp. coconut oil
Drizzle of sesame oil
1/2 tbsp. grated ginger
1 clove garlic, minced
1/4 cup shredded coconut
Remaining Toppings
1-2 mangoes, diced
2 avocados, sliced
1 English cucumber, sliced
Handful of shredded carrots
Green onions
Everything bagel seasoning
Toasted macadamia nuts, chopped (optional)
Instructions
Cut the ahi tuna into approximately 1” chunks.
In a medium sized bowl, combine the soy sauce, rice vinegar, sesame oil, and grated ginger. Add the tuna and onion slices and give it a quick stir until coated in marinade. Cover and refrigerate for 1-2 hours.
To a bowl, add the diced mango, lime juice, orange juice, and honey. Using an immersion blender (or food processor), puree the mango mixture until creamy and smooth.
Add the mango mixture to a pan and heat over medium heat until bubbly. Pour in the mango nectar and rum and reduce for approximately 5 minutes until thickened.
Set the mango sauce aside to cool before serving.
For the aioli, add the sour cream, mayo, lime juice, sriracha, garlic powder, cumin, and soy sauce to a small bowl. Stir until evenly combined. Set aside.
For convenience, I used 2 packets of Uncle Ben’s Ready Rice, Jasmine variety, but you can certainly use “real” rice or any other type of rice. Cook rice per its instructions.
Then to a large pan, add the coconut oil and melt over medium-high heat. Add the cooked rice, sesame oil, ginger, garlic, and shredded coconut. Stir to combine and ensure rice is coated evenly with the coconut oil and other ingredients. Fry for 3-5 minutes.
To assemble your poke bowls, add the rice mixture to each bowl then top with the marinated tuna, diced mango, avocado slices, cucumber slices, shredded carrots, green onions, everything bagel seasoning, mango rum sauce, aioli, and macadamia nuts, if using. Enjoy!
Mango Poke Bowls
Ingredients
- 1 lb sushi grade ahi tuna
- 1/2 onion, thinly sliced
- 1/2 cup soy sauce
- 2 tbsp. rice vinegar
- 1/2 tsp. sesame oil
- 1/2 tbsp. grated ginger
- 1 very ripe mango, diced
- Juice from 1 lime
- Juice from 1/2 an orange
- 1 tbsp. honey
- 1/4 to 1/2 cup mango nectar
- 1 to 2 tbsp. rum (optional)
- 1/2 cup sour cream
- 2 tbsp. mayo
- Juice from 1/2 lime
- 1 tbsp. sriracha
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- Dash of soy sauce
- 2 packets Uncle Ben’s Ready Rice - Jasmine
- 1 tbsp. coconut oil
- Drizzle of sesame oil
- 1/2 tbsp. grated ginger
- 1 clove garlic, minced
- 1/4 cup shredded coconut
- 2 mangoes, diced
- 2 avocados, sliced
- 1 English cucumber, sliced
- Handful of shredded carrots
- Green onions
- Everything bagel seasoning
- Toasted macadamia nuts, chopped (optional)
Instructions
- Cut the ahi tuna into approximately 1” chunks.
- In a medium sized bowl, combine the soy sauce, rice vinegar, sesame oil, and grated ginger. Add the tuna and onion slices and give it a quick stir until coated in marinade. Cover and refrigerate for 1-2 hours.
- To a bowl, add the diced mango, lime juice, orange juice, and honey. Using an immersion blender (or food processor), puree the mango mixture until creamy and smooth.
- Add the mango mixture to a pan and heat over medium heat until bubbly. Pour in the mango nectar and rum and reduce for approximately 5 minutes until thickened. Set aside to cool before serving.
- For the aioli, add the sour cream, mayo, lime juice, sriracha, garlic powder, cumin, and soy sauce to a small bowl. Stir until evenly combined. Set aside.
- For convenience, I used 2 packets of Uncle Ben’s Ready Rice, Jasmine variety, but you can certainly use “real” rice or any other type of rice. Cook rice per its instructions.
- Then to a large pan, add the coconut oil and melt over medium-high heat. Add the cooked rice, sesame oil, ginger, garlic, and shredded coconut. Stir to combine and ensure rice is coated evenly with the coconut oil and other ingredients. Fry for 3-5 minutes.
- To assemble your poke bowls, add the rice mixture to each bowl then top with the marinated tuna, diced mango, avocado slices, cucumber slices, shredded carrots, green onions, everything bagel seasoning, mango rum sauce, aioli, and macadamia nuts, if using. Enjoy!
