This dairy-free poke bowl with tuna and mango combines the freshness of marinated raw tuna with the sweetness of ripe mango, on a bed of sushi-style seasoned rice. Ideal for summer lunches or informal dinners, the recipe focuses on contrasts of texture and flavor: the creaminess of avocado, the crunch of cucumber and edamame, and a slightly spicy citrus dressing that ties everything together without using dairy.
Quick preparation, easily available ingredients, and the possibility to customize sauces and toppings to suit home tastes.
Ingredients
- 200 g sushi rice (cooked according to instructions, about 1 cup raw)
- 2 tablespoons rice vinegar (to season the rice, add 1 teaspoon of sugar and a pinch of salt)
- 200 g fresh tuna (sashimi) (cut into cubes, sushi-grade quality)
- 1 ripe mango (cut into cubes)
- 1 avocado (sliced, ripe but firm to hold shape)
- 100 g shelled edamame (cooked and cooled (can be frozen))
- 1/2 cucumber (cut into julienne or thin dice)
- 2 tablespoons tamari (gluten-free soy sauce) (for marinating; use regular soy sauce if gluten-free is not needed)
- 1 spoon toasted sesame oil (for marinating the tuna and the dressing)
- 1 spoon lime juice (fresh, for marinating and dressing)
- 1 teaspoon honey or agave syrup (to balance acidity (use agave syrup for veg-friendly))
- 1 spoon shallot or red onion (finely chopped for marinating the tuna)
- 1 teaspoon fresh chili pepper (to taste, finely chopped (optional))
- 1 spoon mixed sesame seeds (for garnish)
- 4 leaves fresh coriander or shiso (for garnish and final aroma)
- 1 spoon neutral oil (for the dressing if a thicker consistency is desired)
- 1 teaspoon pickled ginger (optional, for serving)
Preparation
-
1
Cook the sushi rice according to the instructions on the package; once cooked, mix it with rice vinegar, sugar, and salt and let it cool.
Durata indicativa: 15 min
Tip: Spread the rice on a tray to cool faster and maintain texture.
-
2
Prepare the marinade for the tuna: combine tamari, sesame oil, lime juice, shallot, honey, and chili pepper. Add the tuna cubes and let rest for 10–15 minutes in the refrigerator.
Durata indicativa: 15 min
Tip: Do not marinate too long to keep the tuna's fresh texture.
-
3
Cut the mango and avocado into cubes or regular slices; slice the cucumber and drain the edamame if frozen and boiled.
Durata indicativa: 8 min
Tip: The mango should be ripe but firm to avoid falling apart in the bowl.
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4
Prepare extra dressing if desired: emulsify lime juice, sesame oil, neutral oil, and a teaspoon of tamari; season with salt and pepper.
Durata indicativa: 3 min
Tip: Taste and balance acidity and sweetness according to the mango.
-
5
Distribute the rice into two bowls, place the marinated tuna on top, then the mango, avocado, cucumber, and edamame in separate sections for a harmonious visual effect.
Durata indicativa: 4 min
Tip: Segment composition highlights the colors and makes the bowl more photogenic.
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6
Complete with sesame seeds, coriander or shiso leaves, and pickled ginger as desired; pour the dressing at serving time.
Durata indicativa: 2 min
Tip: Pour the sauce only at the time of consumption to prevent the rice from becoming soggy.
Notes and Tips
Spread the rice on a tray to cool faster and maintain texture.
Do not marinate too long to keep the tuna's fresh texture.
The mango should be ripe but firm to avoid falling apart in the bowl.
Taste and balance acidity and sweetness according to the mango.
Segment composition highlights the colors and makes the bowl more photogenic.
Pour the sauce only at the time of consumption to prevent the rice from becoming soggy.
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