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By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Total time

15 minutes




Dinner, Lunch


  • 2 tbsp low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 0.5 tbsp sesame oil
  • splash fish sauce
  • 1-inch piece fresh ginger
  • 3 cloves garlic
  • 1 lb fresh ahi tuna (high quality)
  • 2 cups chopped veggies
  • 3-4 tbsp rice wine vinegar
  • 2 cups cooked sushi or Jasmine rice
  • 0.5-1 cup diced mango
  • 1-2 ripe avocados
  • 3 green onions
  • 2-3 tbsp toasted sesame seeds
  • spicy mayo (¼ cup mayo + 1-2 Tbsp. Sriracha)


  1. In a medium glass bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined.

    Add cubes of fresh ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour. In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine.

    Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)

    To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.
Contains allergens

✅ Nut

✅ Soy