Servings: 4
Ahi Poke Sushi Bowls with Wasabi Sauce
Fresh and vibrant ahi poke sushi bowls with wasabi sauce are loaded with flavor.
Ingredients
Ahi Poke:
- 1 pound sushi-grade ahi filet chopped into bite-sized cubes
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons sesame oil*
- 2 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 1 tablespoon red chili sauce such as sriracha to taste
- 2 teaspoons agave nectar
- 2 teaspoons sesame seeds
- sea salt
Wasabi Mayo:
- 1 teaspoon wasabi paste
- 1/4 cup mayonnaise I used avocado oil mayo
- 1/2 teaspoon agave nectar or pure maple syrup
Sushi Bowls
- 1-½ cups uncooked forbidden rice black
- 1 large ripe mango sliced
- 1 large ripe avocado sliced
- 1 medium cucumber diced
- Pickled Ginger
- Rosted Seaweed chopped into strips
- Sriracha
- Sesame seeds
Instructions
Prepare the Ahi Poke:
- Whisk together the ingredients for the marinade (everything but the ahi) in a bowl. Add the chopped raw ahi and gently stir. Taste for flavor and add more sea salt and/or soy sauce to taste. Cover and refrigerate until ready to use.
Prepare the Wasabi Mayo:
- Whisk together the ingredients for the wasabi mayo in a small bowl.Refrigerate until ready to use.
Prepare the Sushi Bowls:
- Cook rice according to package instructions. Once cooked, divide rice between 3 to 4 bowls and top with desired amount of mango, avocado, cucumber, pickled ginger, and ahi poke. Drizzle on desired amount of wasabi mayo, and serve with slices of roasted seaweed and sesame seeds.
Notes
*You can replace sesame oil with olive oil if you’re not a fan of the flavor of sesame oil
To cut down the cook time to less than 30 minutes, use white rice.
Nutrition
Serving: 1of 4, Calories: 458kcal, Carbohydrates: 53g, Protein: 30g, Fat: 14g, Fiber: 4g, Sugar: 7g