Poke Bowls w/ Sweet & Spicy Mayo

by Gianna Dinuzzo
Poke Bowls w/ Sweet & Spicy Mayo


For the Ahi:

3/4 pound fresh ahi tuna, cubed
1/4 cup ponzu sauce
1 teaspoon sesame oil
1/4 cup thinly sliced green onions
1/2 teaspoon ground ginger
1/2 tablespoon minced garlic
1 teaspoon sesame seeds
1/2 teaspoon red pepper flakes (optional)
For the Poke Bowl:

2 cups cooked white rice
1 small cucumber, julienned
1/4 cup grated carrots
1/2 cup prepared seaweed salad
1/2 cup edamame
1/2 avocado, cubed
1/2 cup segmented mandarins (optional)
1/2 cup wontons
For the Sweet & Spicy Mayo:

3 tablespoons mayo
2 tablespoons Sriracha sauce
2 tablespoons sweet chili sauce


In a bowl, mix together the ahi, ponzu sauce, sesame oil, ginger, green onions, garlic, sesame seeds and red pepper flakes (if using). Place covered in the fridge for at least 10-15 minutes. In a small bowl, whisk together the mayo, Sriracha, and sweet chili sauce until well combined. Then, set aside. Add the cooked white rice to two separate serving bowls. Next, add the marinated ahi and remaining poke bowl ingredients to each bowl. Drizzle on the Sweet & Spicy Mayo. Grab your chopsticks and enjoy!

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

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