Hawaiian Ahi Poke Bowl with Mango and Avocado
Sesame-soy marinated ahi tuna over brown rice with mango, avocado, and cucumber for a fresh, protein-rich island bowl.
Poke started as a simple Hawaiian fisherman's snack — cubed raw fish tossed with whatever was on hand — and has since become a full meal in its own right. Sushi-grade ahi tuna gets a short marinade in soy sauce, sesame oil, and rice vinegar, just enough time to pick up flavor without curing the texture the way a longer soak would.
Piled over brown rice with sweet mango, creamy avocado, and crisp cucumber, this bowl balances lean protein against healthy fats and a little natural sweetness. Made with tamari instead of regular soy sauce, it's naturally gluten-free, and with 30 grams of protein per serving it holds up well as a genuinely filling lunch rather than something you'll be hungry again from in an hour.
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 3 tbsp gluten-free tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 2 scallions, sliced
- 1 tsp toasted sesame seeds
- 2 cups cooked brown rice
- 1 mango, diced
- 1 avocado, sliced
- 0.5 cucumber, diced
- 0.25 cup shredded nori (optional)
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Whisk together tamari, sesame oil, and rice vinegar.
- 2Toss the cubed ahi with the marinade, scallion, and sesame seeds. Refrigerate 10 minutes.
- 3Divide the brown rice among bowls.
- 4Top each bowl with marinated ahi, mango, avocado, and cucumber.
- 5Finish with shredded nori, if using, and serve immediately.