Prepare the dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha and 1/8 tsp salt. Process until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until desired consistency is achieved (SEE NOTES). Taste and adjust for seasoning.
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
Serves: 2 as entree; 4 as sideNutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Tuna: 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!
Storage: 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.
Poke Bowl Toppings: 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!
Poke Dressing: 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.