Easy Ahi Tuna Poke Bowl Recipe with Mango and Spinach

This easy ahi tuna poke bowl recipe brings the vibrant, fresh flavors of a Hawaiian classic right to your kitchen in just 15 minutes. Made with premium, melt-in-your-mouth raw tuna cubes served over a bed of fluffy white rice, this wholesome dish balances savory fish with sweet, juicy mango and crisp sliced cucumber. Packed with nutrient-dense fresh spinach, it is a colorful, high-protein healthy dinner idea that requires absolutely no cooking.

If you have ever tried to slice fresh, raw ahi tuna at room temperature, you know it can be incredibly frustrating. The delicate, buttery flesh tends to give way under the blade, resulting in jagged edges and ragged pieces instead of those beautiful, picture-perfect cubes you get at high-end poke shops.

The secret to mastering those flawlessly clean lines? Slice the tuna while it is still semi-frozen, and use a razor-sharp Japanese knife.

Easy Ahi Tuna Poke Bowl Recipe with Mango and Spinach

Recipe by carlotaswtbasil@gmail.com

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

480

kcal

Ingredients

• 1.25 to 1.5 lbs Fresh Ahi Tuna: Cut into perfect cubes while semi-frozen using your sharp Japanese knife.

• 4 cups Cooked White Rice: Jasmine or short-grain sushi rice works beautifully. Keep it warm or at room temperature.

• 4 cups Fresh Baby Spinach: Firmly packed, washed, and dried.

• 2 Large Mangoes: Peeled, pitted, and diced into sweet cubes to match the size of your tuna.

• 1 Large English Cucumber: Halved lengthwise and thinly sliced into crisp half-moons.

• 4 tbsp Low-Sodium Soy Sauce or Tamari.

• 2 tsp Toasted Sesame Oil
  2 tbsp Toasted Sesame Seeds

• 2-3 Green Onions: Thinly sliced.

• 1 cup Shelled Edamame: Cooked, cooled, and ready to serve.

Directions

• Place your fresh ahi tuna blocks in the freezer for 30 to 45 minutes until firm but not rock-hard. Using your sharp Japanese knife, slice the semi-frozen tuna into uniform, bite-sized cubes. Place the cubes in a bowl, cover, and let them rest on the counter or in the fridge for 20 to 25 minutes to completely thaw and become perfectly tender.
• Set out 4 serving bowls. Start by adding 1 cup of warm or room-temperature cooked white rice to one side of each bowl. On the other side, add a generous handful (1 cup) of fresh baby spinach.
• Divide your diced fresh mango and the English cucumber evenly among the 4 bowls, arranging them in clean, organized sections over the rice and spinach.
• Divide the perfectly thawed, tender raw tuna cubes evenly among the bowls, placing them right in the center. Finish with a sprinkle of toasted sesame seeds and sliced green onions