Print

Spicy Ahi Tuna Poke Bowl Recipe with Mango and Crispy Wonton – Easy and Flavorful

spicy ahi tuna poke bowl - featured image
Print Recipe

A fresh and vibrant poke bowl featuring spicy ahi tuna, sweet mango, and crispy wonton strips, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 12 oz sushi-grade ahi tuna, diced into ½-inch cubes
  • 1 ripe mango, diced
  • 8 wonton wrappers, cut into strips and fried or baked until golden
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or agave (optional)
  • 1–2 teaspoons sriracha or preferred hot sauce
  • Cooked sushi rice or jasmine rice, warm and fluffy (about 2 cups cooked)
  • Sliced avocado (optional)

Instructions

  1. Rinse 2 cups sushi rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker with 2 ½ cups water. Once cooked, fluff with a fork and set aside to cool slightly (about 15 minutes).
  2. Cut 8 wonton wrappers into thin strips. Heat 1 cup vegetable oil in a skillet over medium-high heat. Fry strips in batches until golden and crisp, about 1-2 minutes. Drain on paper towels and season lightly with salt. Alternatively, bake strips on a parchment-lined baking sheet at 375°F for 8-10 minutes, flipping halfway.
  3. In a medium bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1-2 teaspoons sriracha. Taste and adjust spice or sweetness as needed.
  4. Dice 12 oz sushi-grade ahi tuna into ½-inch cubes. Peel and dice 1 ripe mango into similar-sized pieces.
  5. Gently toss the tuna cubes in the poke sauce, then fold in the diced mango and sliced green onions. Sprinkle with 1 tablespoon toasted sesame seeds. Let it marinate in the fridge for 10-15 minutes to meld flavors.
  6. Spoon a generous serving of rice into each bowl. Top with the spicy ahi tuna and mango mixture. Add sliced avocado if using, and scatter crispy wonton strips over the top for crunch.
  7. Garnish with additional sesame seeds or a drizzle of extra sriracha if desired. Serve immediately for best texture contrast.

Notes

Do not marinate tuna for more than 20 minutes to avoid mushy texture. Add crispy wontons just before serving to maintain crunch. For gluten-free, use tamari or coconut aminos and gluten-free wonton wrappers or skip wontons. Adjust sriracha to control spice level. Freshness of tuna is crucial for best results.

Nutrition

Keywords: poke bowl, ahi tuna, spicy poke, mango, crispy wonton, sushi rice, healthy meal, quick dinner

Find it online: https://tomyumy.com/spicy-ahi-tuna-poke-bowl-recipe-with-mango-and-crispy-wonton-easy-and-flavorful/