Spicy Mango Tuna Poke Bowls

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Seared tuna cubes nestled in coconut rice with sweet mango and a vibrant sriracha-soy dressing for a balanced, energizing meal. This Asian recipe, ready in about 30 minutes, pairs sushi-grade tuna, jasmine rice, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1/2-inch cubes sushi-grade tuna
• 1 cup, cooked jasmine rice
• 1/2 cup, diced mango
• 1/4 cup, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sriracha
• 1 tablespoon toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a non-stick skillet over medium-high heat and add 1/2 teaspoon sesame oil; sear the tuna cubes for 1 minute per side until just browned on the edges, then remove and set aside.
2. Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sriracha, and 1/2 teaspoon sesame oil until combined.
3. Step 3: Divide the cooked jasmine rice between two bowls, top with seared tuna, mango, cucumber, and red onion, drizzle with the spicy-soy dressing, and sprinkle with 1 tablespoon toasted sesame seeds.