Mango Poke Bowl

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I am a recent fan of poke bowls. If you don’t know what that is it is basically a Hawaiian raw fish salad. Usually served with rice and toppings. Instead of using raw fish in ours we are using mango! I specifically used the honey mangoes for this but the other kind would be great too.

RECIPE VIDEO


I love poke bowls because they are easy to put together and so yummy. You can really put any toppings you want on them and there are a million different ways to make these! If you haven’t tried one yet then definitely be sure to. I found the honey mangoes to work perfectly for this due to their texture and sweetness. Feel free to sub out the sushi rice for a grain of your choice like quinoa or brown rice.

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INGREDIENTS

1 cup dry sushi rice
1 1/4 cup water
2 honey mangoes
1 tsp rice vinegar or apple cider vinegar
1 tsp sesame oil
3 tbsp soy sauce
1/2 cucumber
1/4 cup red cabbage
1/2 cup shelled edamame
1/2 avocado
1/4 cup shredded carrots
Black and white sesame seeds to top with

METHOD

  1. Prepare mango by peeling the outer skin and chopping up into bigger chunks.
  2. In a container add the mangoes, soy sauce, apple cider vinegar and sesame oil. Mix well and set aside for at least 30 minutes. The longer it sits the better.
  3. Prepare sushi rice by adding 1 cup of rice to 1 1/4 cups water. Rinse rice prior to adding it to the water. Bring to a boil then drop to a simmer for 15 minutes.
  4. Prepare all your veggies by chopping them or making sure they are at room temperature if you are using frozen edamame.
  5. When ready assemble the bowl by adding all the ingredients in. Top with tons of sesame seeds and enjoy!

Will serve up to 2.

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