Poke Bowls with Avocado and Mango
These Hawaiian inspired poke bowls with mango and avocado are served with a sweet and spicy sauce and have a sustainable twist.
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If you’ve ever had a traditional, Hawaiian poke bowl, you know how satisfying they are. It’s basically sushi in a bowl, but better.
The only problem? Finding sushi grade fish in large quantities is expensive and hardly sustainable.
My solution? Use fish in moderation. Instead of buying the large “serving size” most traditional recipes require, these soy free poke bowls use mango and avocado to bulk things up and add amazing flavor.
When sliced consistently and marinated in sauce with the tuna or salmon (I’m using tuna), the avocado and mango cubes mimic the texture and taste of the fish.
The result is just as delicious, more sustainable, and much more affordable.
A Sushi Alternative
These soy free poke bowls are just as tasty as your favorite gourmet sushi roll, and can be thrown together on a weeknight.
Just cube your fish, avocado, and mango, and toss in your sweet and spicy marinade. Serve over rice with some raw veggies and dinner is served!
Customize with toppings
The most fun part of making your own gluten and soy free poke bowls is getting creative with toppings. This is how you can tailor the bowls to your own personal taste and preference.
Here are some of my favorite toppings:
- Thinly sliced cucumbers
- Pickled ginger
- Seaweed slices
- Black sesame seeds
- Sliced scallions
Happy cooking!
Salima
Print
Poke Bowls with Avocado and Mango
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings
- Category: Seafood, Poke
- Method: Raw
- Cuisine: Hawaiian
Ingredients
For the Poke
- 4 green onions
- 2 tsp sesame oil
- 2 tbsp siracha or hot chili sauce
- ½ cup coconut aminos
- 2 shallots chopped finely
- 1 lb wild sushi grade ahi tuna or salmon
- 2 mangos
- 2 avocados
Optional Toppings:
- More green onions
- Thinly sliced cucumber
- Pickled ginger
- Black sesame seeds
- Seaweed slices
Instructions
- Cube tuna or salmon making sure to remove any membrane. Set aside. Cube avocado and mango and set aside as well.
- Dice shallots and green onion and add to a medium sized bowl. Add coconut aminos, sesame oil, Sriracha, and shallots to the bowl as well. Mix well and add fish, mango, and avocado. Mix again.
- Give poke at least 15 minutes to marinade in the fridge. Serve over a bed of rice and top with additional toppings if desired.