Tiki-Inspired Coconut and Mango Poke Bowl

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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 drafted and published.

Fresh ahi tuna cubes tossed in a tangy soy and sesame dressing, served over coconut rice and topped with tropical mango and avocado. This Asian Fusion-inspired healthy bowl recipe, ready in about 15 minutes, pairs sushi-grade ahi tuna, cooked jasmine rice, coconut milk 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: 10 min Cook: 5 min Serves 2 Asian Fusion cuisine 480 cal/serving

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Ingredients

8 oz sushi-grade ahi tuna
2 cups cooked jasmine rice
1/2 cup coconut milk
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 tsp grated fresh ginger
2 stalks green onion thinly sliced
1 cup mango diced
1 cup avocado diced
1 tbsp toasted sesame seeds
2 lime wedges

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Instructions

Step 1: In a small saucepan, combine 2 cups cooked jasmine rice with 1/2 cup coconut milk and 2 tbsp rice vinegar. Warm over low heat for 3 minutes, stirring occasionally, until creamy and fragrant; then fluff with a fork.
Step 2: Dice 8 oz sushi-grade ahi tuna into 1/2-inch cubes and place in a bowl. Add 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, and 2 sliced green onions; gently toss to coat and marinate for 10 minutes.
Step 3: Divide the warm coconut rice between two bowls. Top each with half the marinated tuna, 1/2 cup diced mango, and 1/2 cup diced avocado.
Step 4: Sprinkle 1 tbsp toasted sesame seeds over the bowls and serve immediately with 2 lime wedges for squeezing over each bowl.