Strawberry Mango Tuna Poke Bowl
If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!
Sorry I haven’t posted in so long you guys! Well, in fact it’s only been 2 whole weeks, but for me, it feels like it’s been months!
You see, earlier this year, I came to the realization that keeping your body healthy is one thing, but also, and perhaps even more importantly, one needs to keep their mind healthy. The best way to do that, I find, is through meditation. I started meditating daily only just a few months ago and already, it’s literally changed my life. And now, I’m just returning from a 10 day silent meditation retreat, during which I was, obviously, completely cut out from the outside world.
With my life being what it is these days, i.e. so unbelievably busy, I hadn’t had time to make and schedule any posts before leaving (in fact, I was so totally unprepared for this – I pretty much left my entire life on hold, almost expecting the world to wait for my return to start turning again), so I had no choice but to extend my vow of silence all the way to this very page! Ha! How’s that for dedication?
Seriously, though, it was one of the best experiences of my life! Hard, very hard even, but so incredibly enlightening. It’s a bit like working out, you know: while you are doing it, it can even be extremely unpleasant at times, but feels so very good after the fact!
At the meditation center, we were fed a strict vegetarian diet but the food was so amazing, I got inspired to create new recipes nearly every day! So erm, yeah, expect a few vegetarian recipes coming this way over the next few weeks…
For some reason, though, I dreamt of eating one of them delicious Poke Bowls filled with chunks of juicy mango and slices of fresh strawberries the whole time I was there. And trust me, I had LOTS AND LOTS of time on my hands to dream about it… So much so, I could almost taste it! So of course the minute I got back home, I went and got all the ingredients to make my vision come to life. Wow did it ever satisfy!
Honestly, if you’ve not yet experienced the amazing goodness of a poke bowl, I think now would be a good time for you to fix this! Let’s get started, shall we?
When making poke bowls, the first thing you wanna do is cook your rice. Indeed, it’s what takes the longest, especially since you’re going to have to let it come down to room temperature… so deal with that first, if you haven’t already.
Then, you’ll want to cut your fish into little cubes of about half an inch and put those cubes right into a bowl.
Here’s a little tip for you: if you want to make your fish easier to cut, send it for a quick trip to the freezer beforehand. Not for long, really – about 20 minutes should do the trick. This will only make it a tad firmer and will help you slice up cleaner looking cubes.
While the fish is in the freezer — if you’ve chosen to do that — you can work on making the marinade.
Grab a small measuring cup and in it, combine the coconut aminos (soy sauce or tamari would also work well), sriracha, rice vinegar, sesame oil, honey and minced ginger and whisk until well incorporated; pour that right over the tuna and toss gently to coat the fish.
Send that to the fridge for at least 15 to 20 minutes.
While the fish is happily marinating, you’ll have plenty of time to prep the veggies and make the spicy drizzling sauce! To make that sauce, simply combine some tahini, rice vinegar, sriracha, honey, minced ginger, toasted sesame oil and a few drops of fish sauce and whisk until smooth. Set that aside, you’re done!
Next in line is to prep the veggies…
I chose to go with a combination of mango, strawberries, bean sprouts, carrots, snow peas, avocado and green onions, but feel free to make any substitutions you like. Building poke bowls is really not an exact science!
And now you’re ready to start building your bowls! Mound about 1 cup of the cooked rice at the bottom of 4 bowls, then top it with your choice of vegetables and finally, spoon the marinated fish over the veggies, dividing it equally between all four bowls.
Drizzle some of that lovely spicy sauce all over the top and then, for the finishing touch, sprinkle with a pinch of sesame seeds, if you so desire.
Enjoy your Poke Bowl without delay… (I’m not even worried about that… I just know you won’t be able to wait much longer to dig in!)
Strawberry Mango Tuna Poke Bowl
To build the bowls
- 4 cups cooked calrose rice*, at room temperature
- 2 cups bean sprouts
- 1 large carrot, spiralized
- 1 medium hass avocado, sliced
- 1 mango, cubed
- 8 strawberries, sliced
- 20-24 snow peas
- 2 green onions, sliced
- If you haven’t done so already, cook the rice according to the instructions on the package (you’ll need 2 cups of dry rice to get the required amount of cooked rice) and then let it cool to room temperature.
- While the rice is cooling, cut the tuna into approximately 1/2″ cubes and place it in a medium bowl.
- Combine the coconut aminos, sriracha, rice vinegar, sesame oil, honey and minced ginger in a small measuring cup and whisk until well incorporated; pour over the tuna and toss gently to coat the fish. Refrigerate for at least 15 to 20 minutes.
- Meanwhile, make the spicy sauce: simply combine all the ingredients and whisk until well incorporated.
- To serve, place about 1 cup of rice at the bottom of 4 bowls, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Drizzle with spicy sauce and sprinkle with a pinch of sesame seeds, if desired.
- Enjoy without delay.