Hawaiian Tuna Poke Bowl with Mango Salsa
Hawaiian-style tuna bowl with vibrant mango salsa over seasoned sushi rice. This Hawaiian-inspired seafood recipe, ready in about 20 minutes, pairs ahi tuna, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 ounces ahi tuna
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cups cooked white rice
- 1 cup mango
- 1/4 cup red onion
- 1/2 cup cucumber
- 1 tablespoon lime juice
- 1 teaspoon sesame seeds
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon lime juice to make the dressing.
- Step 2: Add 8 ounces cubed ahi tuna to the dressing and toss gently to coat; marinate for 15 minutes.
- Step 3: While tuna marinates, dice 1 cup mango, 1/4 cup red onion, and 1/2 cup cucumber, then mix with 1 tablespoon lime juice in a small bowl.
- Step 4: Divide 2 cups cooked white rice between bowls.
- Step 5: Top rice with marinated tuna and mango salsa mixture.
- Step 6: Sprinkle with 1 teaspoon sesame seeds and serve immediately.
Frequently asked questions
How long does Hawaiian Tuna Poke Bowl with Mango Salsa take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hawaiian Tuna Poke Bowl with Mango Salsa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Hawaiian Tuna Poke Bowl with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hawaiian Tuna Poke Bowl with Mango Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hawaiian Tuna Poke Bowl with Mango Salsa?
Hawaiian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
