Tuna Mango Avocado Poke Bowl
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A fresh sashimi tuna poke bowl with vinegared rice, mango slices and avocado, built to refuel watersports athletes.
A fresh sashimi tuna poke bowl with vinegared rice, mango slices, and avocado, built to refuel watersports athletes. The tuna is clean, the mango is bright, and the avocado adds cream to every bite. Post-session fuel that tastes like a beach restaurant.
🥄 Ingredients
- 🫗 10 oz (280g) sashimi-grade tuna, cut into 1/2 inch cubes
- 🫗 1 cup (200g) sushi rice, rinsed
- 🫗 2 tablespoons rice vinegar
- 🫗 1 tablespoon sugar
- 🫗 1 mango, cut into cubes
- 🫗 1 ripe avocado, sliced
- 🫗 1/2 English cucumber, sliced
- 🫗 2 scallions, sliced
- 🫗 1 tablespoon toasted sesame seeds
- 🫗 3 tablespoons soy sauce
- 🫗 1 tablespoon sesame oil
- 🫗 1 teaspoon honey
- 🫗 1 teaspoon sriracha
- 🫗 1/2 sheet nori, torn (optional)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Cook the sushi rice according to package instructions. When cooked, fold in the rice vinegar and sugar, and let it cool.
In a bowl, whisk the soy sauce, sesame oil, honey and sriracha. Toss in the cubed tuna and marinate 10 minutes.
Peel and cube the mango, slice the avocado and cucumber.
Divide the vinegared rice between two bowls.
Arrange the tuna, mango, avocado and cucumber over the rice.
Finish with scallions, sesame seeds and torn nori if using. Serve immediately.
⚠️ Common Mistakes
- ✕
Over-marinating the tuna, which cooks and dulls the fish.
- ✕
Using regular long-grain rice in place of sticky short-grain rice.
- ✕
Cutting all the toppings too small, which makes the bowl blend into mush.
🔄 Variations
Swap tuna for cooked shrimp or a plant-based alternative.
Add edamame or shredded carrots for more crunch.
Use brown rice or quinoa for extra fiber.
🧊 Storage
- 📦
Best assembled fresh; keep the tuna marinate and rice separate.
- 📦
The rice keeps for 1 day refrigerated, but the fish should be eaten the same day.
💡 Chef Tips
Tip 1: Buy sushi-grade tuna from a trusted fishmonger and keep it very cold until serving.
Tip 2: Marinate the tuna only briefly so the fish does not turn mushy.
Tip 3: Rinse and drain the rice well to get the characteristic poke-bowl texture.
Tip 4: Fold the vinegar into warm rice, then fan it so it cools glossy.
❓ FAQ
Why is poke good after a surf session? It is light, hydrating and rich in protein and omega-3s to support recovery after time in the water.
Is the tuna cooked? No, it uses sashimi-grade fish that is safe to eat raw when handled properly.
How much protein does it have? About 32g per bowl.
Can I meal-prep it? Portion the rice and toppings ahead, but add the tuna right before eating.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →