Description
A vibrant Hawaiian-inspired bowl featuring sushi-grade ahi tuna, sweet mango, avocado, and crisp veggies, served over brown rice and topped with macadamia nuts. Light, healthy, and packed with tropical flavor.
Ingredients
2 cups cooked brown rice (unseasoned)
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
1 lb sushi-grade ahi tuna, cut into 1-inch cubes
1 cup diced ripe mango
1/2 avocado, sliced
1/4 cup diced cucumber
1 jalapeno, seeded and finely chopped
1/4 cup macadamia nuts, chopped
2 tbsp toasted sesame seeds
2 scallions, thinly sliced
Instructions
Heat a small saucepan, warm sesame oil, soy sauce, vinegar, ginger, and honey over low heat until fragrant.
Toss ahi tuna cubes in the marinade for 5-7 minutes in the refrigerator.
Cook brown rice according to package instructions.
In a large bowl, layer cooked rice, marinade-soaked tuna, mango, avocado, cucumber, jalapeno, scallions, and macadamia nuts.
Sprinkle toasted sesame seeds on top before serving.
Garnish with additional scallions and serve chilled or at room temperature.
Notes
Use sushi-grade tuna from a trusted fishmonger for raw preparations.
Marinating ahi for more than 10 minutes can toughen the texture.
Prepare bowls up to 2 hours ahead, keeping rice separate until ready to serve.
Store leftovers in airtight containers in the fridge for up to 24 hours.