Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh diced ahi tuna tossed in a spicy sriracha mayo, balanced with sweet mango and crisp vegetables for a vibrant poke bowl. This Hawaiian-inspired seafood recipe, ready in about 15 minutes, pairs sushi-grade ahi tuna, mayonnaise, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Serves 2 Hawaiian cuisine 480 cal/serving

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Ingredients

8 oz, diced into 1/2-inch cubes sushi-grade ahi tuna
3 tbsp mayonnaise
1 tbsp sriracha sauce
2 tbsp soy sauce
1 tsp sesame oil
1/2 cup diced fresh mango
1/2 cup diced cucumber
2 stalks thinly sliced green onions
1 tbsp toasted sesame seeds
2 cups, warm cooked sushi rice
2 tbsp, for garnish pickled ginger
1/2 sliced avocado

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Knife Set, 12pc Ceramic Coated Knife Set with 6 Blades & 6 Blade Guards, Lightweight, Stainless Steel, Durable & Dishwasher Safe (White)
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Instructions

Step 1: In a medium bowl, mix together 3 tbsp mayonnaise and 1 tbsp sriracha sauce until smooth to create the spicy mayo.
Step 2: Add 8 oz diced sushi-grade ahi tuna, 2 tbsp soy sauce, and 1 tsp sesame oil to the bowl. Gently fold to evenly coat the tuna in the sauce.
Step 3: Prepare the bowl by placing 2 cups warm cooked sushi rice at the base.
Step 4: Arrange the spicy tuna mixture over the rice, then add 1/2 cup diced fresh mango, 1/2 cup diced cucumber, and 1/2 sliced avocado around the tuna.
Step 5: Sprinkle 2 thinly sliced green onions and 1 tbsp toasted sesame seeds over the top.
Step 6: Garnish with 2 tbsp pickled ginger on the side and serve immediately for a fresh, balanced poke bowl experience.