Mango Avocado Poke Bowl Delight

Mango avocado poke bowls are my go-to when I want something colorful and nourishing that comes together in just minutes after a busy day. Packed with fresh flavors and the creamy pop of ripe mango, this bowl is both satisfying and bright any time of year.

This bowl solved my what is for lunch dilemma one summer and I have been making it as a fun DIY dinner with friends ever since

Ingredients

• Cooked sushi rice: For a classic foundation and sticky texture that holds everything together. Choose fresh if possible or short grain for best results.
• Diced raw salmon or tofu: Adds either classic poke flavor or a meatless option. Make sure the salmon is sushi grade or choose extra firm tofu for easy dice.
• Mango: Diced for a sweet, tangy burst and vibrant color. Select a just ripe fruit that gives slightly when pressed.
• Avocado: Diced for creaminess and healthy fats. Go for a slightly soft avocado with even color to avoid strings or bruises.
• Shredded carrot: Brings crunch and a subtle earthy sweetness. Fresh carrots tend to be juiciest and most flavorful.
• Cucumber: Sliced for a refreshing contrast and mild flavor. Select firm cucumbers with glossy skin for best texture.
• Soy sauce: Gives classic umami depth. Low sodium is a good choice if watching salt.
• Sesame oil: For rich toasty flavor; a little goes a long way. Choose toasted sesame oil for best results and aroma.
• Rice vinegar: Adds brightness to balance the fattiness. Seasoned varieties give a touch of sweetness.
• Sesame seeds and chopped green onions: Finish everything with crunch and a fresh zing. Use toasted sesame seeds for extra flavor.

Step-by-Step Instructions

Cook the Rice:

Start with hot freshly cooked sushi rice, ideally right before assembling so it is slightly warm and sticky. Lay it out with a spatula in the bowl base and gently fluff to prevent clumps.

Mix the Marinade:

In a small bowl, whisk soy sauce, sesame oil, and rice vinegar together until they come together into a glossy marinade. Get in there with a fork to emulsify fully.

Marinate the Protein:

Add diced raw salmon or tofu to the marinade and toss gently to coat every piece. Let it sit for just two or three minutes. This quick marinate infuses flavor without overpowering.

Assemble the Bowl:

Layer the rice as your base, then artistically arrange the mango, avocado, carrot, and cucumber across the top. I love playing with color for a rainbow effect.

Top and Garnish:

Finally, add the marinated salmon or tofu on top, then shower with sesame seeds and green onions for that traditional poke bowl crunch and pop. Serve immediately and enjoy every fresh bite.

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The avocado always makes this dish for me; my favorite memory is making poke bowls outdoors for friends on a picnic where everyone built their own with piles of mango and avocado in the middle

Storage tips

If you have leftovers, store the components separately in airtight containers for up to two days. The rice will stay freshest if stored covered and chilled. Only combine with toppings just before eating to avoid sogginess. Adding a squeeze of lemon to the avocado keeps it green.

Ingredient substitutions

Use cooked quinoa or brown rice as a base if you want more fiber. Any firm white fish can replace salmon for different flavors. For a soy free version, coconut aminos works in place of soy sauce and you can use sunflower seeds as a topping instead of sesame.

Serving suggestions

Serve with seaweed snacks on the side for some crunch or add thin radish slices for spice. This poke bowl makes a great dinner centerpiece; just let guests build their own for a fun and interactive meal.

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A little history

Traditional Hawaiian poke is seasoned chopped raw fish, often served simply with onions and seaweed. Modern versions like this bowl add fruit and veggies for color and variety, reflecting the evolution of poke on the mainland.

Common Questions

→ Can I use cooked fish instead of raw salmon?

Yes, cooked salmon or shrimp can be substituted if you prefer not to use raw fish.

→ Is there a vegan option?

Replace salmon with diced firm tofu to make it fully plant-based and vegan-friendly.

→ What kind of rice is best?

Sushi rice is ideal for its sticky texture, but jasmine or short-grain rice also work well.

→ Can I prepare the components ahead?

You can prep and chill the veggies, rice, and sauce in advance, assembling the bowl just before eating.

→ How do I add extra flavor?

Try adding pickled ginger, a squeeze of lime, or a touch of sriracha for extra zest and kick.