Mayak Avocado Poke Bowls

Poke bowls with mayak avocado are refreshing, delicious and healthy. This bowl is addictively good and super customizable – once you make it at home, it’ll become a go-to recipe!

These are my take on poke bowls with Mayak Avocado (Korean marinade implying these are addictive-ly good!) and super fresh yellowfin tuna. 

Earlier this year, mayak eggs were all the rage. I love mayak avocados, and have been frequently making them over the last few years. Paired with some fresh tuna, fluffy seasoned rice, and crunchy cucumbers, this poke bowl will bring you right back to Hawaii (and be better than store-bought!).

Chef Tips

• One important thing to note when working with sushi-grade tuna is to look out for silver skin, or the light white / silver that’s the connective skin in the fish, and makes for a very chewy and unpleasant texture. You can try and ask your fish monger to find you a piece without this, but it’s likely there will be some silver skin in the fillet you receive. 
• When you’re cubing the fish, you should be able to slide your knife along the silver skin to remove it from the flesh. Be gentle with the fish, take your time, and have fun with the process – the reward is delicious! 🙂
• Use fresh lemon juice for the mayak avocado marinade – it may sound trivial, but the fresh citrus balances our the garlic, soy, and chilis to make this incredibly delicious dish.
• Feel free to add on your favorite other toppings – if you want to add edamame, carrots, or spicy mayo, this bowl is your canvas. I like to keep it simple, but you can add whatever your heart desires! Be sure to season each ingredient you add or account for this with some extra mayak avocado sauce drizzled into the bowl.

FAQ – for the Poke Bowls and Mayak Avocado

Q: What type of fish can I use?

A: You can use any sushi-grade fish. In this bowl, I’m using yellowfin tuna, but you can also use ahi tuna, farm-raised salmon, or hamachi. For more details on sushi-grade fish, you can read this great article from Serious Eats. 

Q: What should I look for in high quality fish?

A: Good quality fish should be firm, plump, and not gray. If you see signs of bruising or grayness, avoid that piece. Once you purchase a piece of fish, be sure to keep it cold until use, and use the fish either the same day or within 24 hours of purchase. This will ensure optimal freshness. 

Q: Can I eat this as leftovers? How long will the marinated poke last in the fridge?

A: I would recommend eating this the same day that you make it. This dish isn’t great as leftovers, as the rice usually turns hard and dry when it’s cold, and the poke will begin to breakdown in the marinade. The avocado will also likely begin to turn brown after a few hours.

Step by Step Instructions – For the mayak avocado

1. Add the water, soy sauce, sugar, garlic, Thai chili (if using), and lemon juice in a bowl. Dice the avocado and toss the sauce with the avocado. Thinly slice the cucumbers, then add this to the avocado and sauce. Mix together and let this sit for at least 10 minutes.

Step by Step Instructions – For the Poke Bowls

1. Cook the rice by washing the rice and cooking as you usually do. You will season the rice after it’s cooked.
2. Cut the tuna into 1/2″ cubes. Add this to a bowl, and toss with the soy sauce, rice vinegar, and sesame oil. Let sit in the refrigerator as you work on the other components.

3. Make the mayak avocado. (See above).

4. Finish prepping the remaining ingredients – thinly slice the scallions and seaweed sheet if using.

5. Make the rice seasoning by combining the rice vinegar, sugar, salt, and sesame oil. Add this to the cooked rice, then mix together.

6. Assemble the bowls by adding a layer of the rice and topping with the Mayak avocado mixture, marinated tuna, green onions, crispy shallots, and seaweed. Enjoy!

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If you liked this Poke Bowl, try these others recipes:

• Turmeric Salmon with Fresh Herbs
• Spicy Thai Garlic Shrimp