Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango
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 ready in about 15 minutes pairs mayonnaise, sriracha sauce, soy 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango take to make?
Total time is about 15 minutes (15 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 Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango?
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 mayonnaise from drying out.
Can I substitute ingredients in Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango?
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 Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango 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 Spicy Hawaiian Poke Bowl with Sriracha Mayo and Mango?
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.
