Mango-Papaya Spinach Poké Bowl

Mango poke bowl
Photo Credit: Laura D'Alessandro

Mango-Papaya Spinach Poké Bowl

  • Serves: 4
  • Total Time:40 minutes
  • Active Time:20 minutes
  • PRINT Print This Recipe


  • 1 cup sprouted short grain brown rice
  • 1 ¾ cups water
  • Sea salt
  • ½ cup rice wine vinegar
  • ¼ cup mirin (rice wine)
  • 1/4 cup hemp seeds
  • 1/4 cup sesame seeds
  • ¼ cup low-sodium soy sauce, tamari or coconut aminos, plus more for drizzling (optional)
  • 2 mangoes—peeled, seeded and cubed
  • 1 small papaya—peeled, seeded and cubed
  • 4 cups baby spinach
  • 1 small watermelon radish, trimmed and sliced
  • 1/4 cup toasted pistachios, crushed (1 tbsp for each bowl, for garnish and added crunch)
  • Toasted wasabi nori sheets, for garnish


  1. Place rice and water in a medium saucepan. Add a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 30 minutes, or until all the liquid has absorbed (gently tilt pan to check). Remove from heat, fluff with a fork and fold in ¼ cup rice wine vinegar and the mirin. Toss with sesame and hemp seeds.
  2. In a medium bowl, mix remaining rice wine vinegar with soy sauce. Add in mangoes and papaya and stir.
  3. Fill each of 4 bowls with about ½ cup rice, a handful of baby spinach, and ¼ cup dressed fruit. Top with watermelon radish.
  4. Garnish with crushed pistachios and shredded nori sheets. Sprinkle with additional soy sauce, if desired.