World Kitchen
Tuna and Mango Poké Bowl
Poké bowl is a vibrant, light, and incredibly popular Hawaiian dish that has become a symbol of modern healthy eating worldwide. It is built on a bed of delicate, warm seasoned rice, topped with neat sections of fresh sushi-grade diced tuna. The main gastronomic accent is juicy ripe mango, whose sweetness perfectly balances the savory profile of the soy dressing. Crisp cucumber, creamy avocado, and edamame beans add freshness and create a rich mosaic of textures, finished with a zesty soy-lime glaze that binds all the components together.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 440 kcal
- Protein
- 26 g
- Fat
- 12 g
- Carbs
- 56 g
- Fiber
- 6 g
Step by step
Method
- 01
Rinse the sushi rice thoroughly in cold water 4-5 times until…
Rinse the sushi rice thoroughly in cold water 4-5 times until it runs clear. Cook covered for 12 minutes, then stir in warmed rice vinegar, sugar, and a pinch of salt, fluff with a fork, and let cool to warm.
- 02
Blanch the shelled edamame beans in boiling salted water for…
Blanch the shelled edamame beans in boiling salted water for exactly 3 minutes to keep them tender yet snappy, then drain through a colander.
- 03
Prepare the citrus dressing
Prepare the citrus dressing: whisk together the soy sauce, freshly squeezed lime juice, and sesame oil in a small bowl until a uniform emulsion forms.
- 04
Dice the tuna fillet into clean, uniform 1
Dice the tuna fillet into clean, uniform 1.5 cm cubes. Place in a bowl, drizzle with two tablespoons of the prepared dressing, and let marinate at room temperature.
- 05
Peel the mango and avocado, then dice their flesh into cubes…
Peel the mango and avocado, then dice their flesh into cubes matching the size of the tuna. Slice the fresh cucumber into thin quarter-rounds.
- 06
Divide the warm seasoned rice among four deep bowls
Divide the warm seasoned rice among four deep bowls. Arrange the marinated tuna, mango, avocado, cucumber, and edamame beans neatly in separate sections on top, drizzle with remaining sauce, and garnish with sesame seeds.
Dishday
Useful advice
Cooking tip
To ensure the tuna and avocado look professional and don't get squished while slicing, use an extremely sharp knife and wipe it with a damp cloth between cuts.
How to serve
Serve the poké in deep round bowls, arranging the ingredients in bright, contrasting piles on the surface of the rice, and scatter a mix of black and white sesame seeds on top.
How to store
The seasoned rice can be refrigerated for up to 24 hours, but slicing the fish, avocado, and mango, as well as assembling the bowl, should be done strictly right before serving.
Note
For this recipe, choose mango varieties like 'Gold' or 'Kent'—they feature a rich aroma, moderate sweetness, and are completely free of tough, woody fibers.
