Spiced Tuna Poke Bowl with Mango and Seaweed Salad
A vibrant poke bowl featuring marinated fresh tuna, sweet ripe mango, and crisp seaweed salad for a balanced tropical meal. This asian fusion-inspired seafood ready in about 35 minutes pairs soy sauce, sesame oil, sriracha sauce 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 oz, diced into 1/2-inch cubes sushi-grade tuna
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sriracha sauce
- 1/2 cup, diced fresh mango
- 1 cup seaweed salad
- 2, thinly sliced green onions
- 1 tbsp, toasted sesame seeds
- 2 cups, warm cooked jasmine rice
Instructions
- Step 1: In a medium bowl, mix 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sriracha sauce. Add 8 oz diced sushi-grade tuna and toss gently to coat. Marinate for 10 minutes at room temperature.
- Step 2: In serving bowls, divide 2 cups warm cooked jasmine rice evenly.
- Step 3: Top each bowl with half of the marinated tuna, 1/2 cup diced fresh mango, and 1 cup seaweed salad.
- Step 4: Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds for added texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tuna Poke Bowl with Mango and Seaweed Salad take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spiced Tuna Poke Bowl with Mango and Seaweed Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Spiced Tuna Poke Bowl with Mango and Seaweed Salad?
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 Spiced Tuna Poke Bowl with Mango and Seaweed Salad 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 Spiced Tuna Poke Bowl with Mango and Seaweed Salad?
Asian Fusion 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.
