Recipes

Maui-Style Poke Bowl with Mango and Honey Tamari

Tuna or salmon in a honey tamari dressing over sushi rice, with mango, seaweed salad, sweet onion and spicy mayo.

By Lincoln Moore3 min read

Maui-style poke bowl with ahi tuna and mango

The Maui-Style was our best-selling poke bowl, and it is easy to see why: rich tuna or salmon in a sweet-salty honey tamari dressing, with juicy mango, seaweed salad and sweet onion over seasoned sushi rice, finished with a little spicy mayo.

It is also one of the best make-ahead lunches we know. Cook the rice, make the sauces and chop the toppings the night before, then dress the fish fresh just before eating.

Ingredients

For the fish

  • 300 g (10 oz) sushi-grade tuna or salmon, cut into 2 cm cubes
  • 2 tbsp tamari or soy sauce
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar

For the bowls

  • 2 cups cooked sushi rice (below)
  • 1/2 cup wakame seaweed salad
  • 1 ripe mango, cubed
  • 1/4 sweet onion, very thinly sliced
  • 2 scallions, thinly sliced
  • 1 tbsp tobiko (flying fish roe, optional)
  • Toasted sesame seeds

For the spicy mayo

  • 2 tbsp mayonnaise
  • 1 to 2 tsp sriracha
  • A squeeze of lime

How to make it

  1. Make the sushi rice and let it cool to warm.
  2. Whisk the tamari, honey, sesame oil and rice vinegar. Add the fish, sweet onion and half the scallions and toss gently. Chill for 10 minutes, no longer.
  3. Stir the mayonnaise, sriracha and lime together.
  4. Divide the rice between two bowls and arrange the fish, mango and seaweed salad on top.
  5. Finish with the rest of the scallions, tobiko, sesame seeds and a drizzle of spicy mayo.

Sushi rice for two

Rinse 1 cup short-grain sushi rice until the water runs almost clear, then cook it with 1 1/4 cups water (in a rice cooker or a covered pan on low for 15 minutes, then 10 minutes resting off the heat). Stir together 2 tbsp rice vinegar, 2 tsp sugar and 1/2 tsp salt until dissolved and fold it gently into the hot rice. Let it cool to warm or room temperature before building the bowls.

Buying and handling raw fish

Buy fish sold as sushi-grade or labeled safe to eat raw, on the day you plan to eat it, and keep it cold until the moment you cube and dress it. Raw fish is not recommended during pregnancy or for anyone with a weakened immune system; for them, use cooked salmon or shrimp, or tofu, dressed the same way.

Meal prep tips

  • Rice, sauces, mango and onion keep in the fridge for 2 to 3 days in separate containers.
  • Cube and dress the fish on the day you eat it.
  • Pack the spicy mayo separately so it does not soak into the rice.

Why it works

Tuna and salmon are lean, high-quality protein, and salmon adds omega-3 fats. Mango and seaweed bring fiber and freshness, so the bowl is filling without being heavy.

Dressing the fish briefly keeps its texture clean; much longer and the salt starts to cure it.

Make it your own

  • Lighter: use half rice, half mixed greens, and go easy on the mayo.
  • Cooked: flaked baked salmon or cooked shrimp instead of raw fish.
  • Vegetarian: cubed firm tofu, marinated in the same dressing for 20 minutes.
  • On toast: try our Poke Avocado Toast.

More poke: Maui-Style, Miso and Rising Sun bowls, or poke on avocado toast. See our guide to poke bowls.

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