Ingredients
Tuna Poke:
- 1/4 small Sweet Onion – finely diced (about 3 TBS)
- 2 Green Onions – thinly sliced
- 3 TBS Low Sodium Soy Sauce
- 1 TBS Mirin
- 1 tsp Sesame Oil
- Hawaiian Sea Salt to taste
- 12–16 ounces Sushi-grade Tuna – diced into ½’’ cubes
Salad:
- 1 Cup Seaweed Salad
- 4–5 Cups Spring Lettuce Mix Can substitute Cooked Short Grain Sushi Rice or Cooked Brown Rice
- 1 Avocado – sliced
- 1/4 English Cucumber – diced
Dressing:
- Click the link above for the recipe.
Instructions
- Prepare the dressing: Click the link above for the recipe.
- Prepare the Tuna Poke: In a medium bowl, combine the onion through the sesame oil. Season with a generous pinch of salt and whisk well to combine. Add the cubed tuna and toss gently to combine.
- Assemble the salad: In a serving bowl, add the lettuce, seaweed salad, avocado and cucumber. Top with the tuna poke mixture and optional toppings . Drizzle with dressing. Enjoy!
Notes
While the recipe below calls for sushi-grade tuna, you can absolutely substitute the tuna for any seafood you would like, just make sure you are using sashimi quality fish, or cooked seafood. Sushi-grade salmon, octopus, scallops or cooked crab are delicious options for this poke salad bowl!
The tuna poke will keep, covered, in the refrigerator for up to one day, however, it is best if eaten on the same day it is prepared.
The add-ins for the avocado mango tuna poke salad bowl are pretty limitless. I have included a ton of options in the recipe, but feel free to use your imagination and top your bowl with whatever your heart desires!
The amount of water needed for the mango dressing depends on your preferred consistency. I recommend starting with 1 tablespoon and adding more water, an additional tablespoon at a time, until desired consistency is achieved. For reference, I used 1 1/2 tablespoons of water in my dressing. The same note applies to the honey and sriracha in the dressing. Always make a recipe your own by adjusting the measurements of ingredients to your taste.
- Category: Main