Sushi bowls with forbidden rice, marinated ahi tuna, pickled ginger, avocado, mango, and wasabi mayo are a fun dinner for a sushi night in!
A few weeks ago, I showed you my go-to recipe for Ahi Poke, and I did so with an ulterior motive.
Ahi poke everything.
^That was my ulterior motive.
Let’s dubstep backwards a few notches. As you’ve been able to see from the multitude of seafood recipes I’ve been posting over the last month (oh, I dunno, let’s use the Seafood Paella, Seared Ahi Salad, The Only Grilled Salmon Recipe You’ll Ever Need as examples), my stomach fibers majorly dig the flounder.
I’ll take it raw, seared, semi-raw, rare, pan-fried, baked, broiled, grilled, poached, you.just.name it. Even fried, and that says a lot coming from someone (me) who typically won’t touch most fried food with a 10-foot pole. I basically adore fish above all proteins. Guilty as charged.
Dubstep forward a few notches, and I’m ahi poking the crap out of my meals lately. Bowls, salad, more bowls, more salad…you should see the things I’ve been doing to wonton crisps. Juuuust kidding. Case in point: ahi poke. Super dope. Sushi bowls: the BOMB.com.
I made these ahi poke sushi bowls with the hunch that you could use good bowl of sushi in your life. For those of you who are unfamiliar with the sushi bowl, the concept is the same exact thing as the burrito bowl. Sushi deconstructed, rearranged, un-wrapped, fully-loaded, raw dawg, lock stock and two smokin’ barrels, uncensored, unrated, what are we talking about again? Oh yes, sushi. Of the bowl varietal.
Sushi bowl basics: rice (I used forbidden), avocado, cucumber, raw fish (I used ahi poke), pickled ginger. Extras: Mango, roasted seaweed, wasabi, mayo, sriracha, sesame seeds, teriyaki sauce (or sweet sauce of choice), macadamia nuts (just trust). Arrange your bowl-ables in a large vessel, and enjoy!
Way I see it, you MUST have a funky fresh sauce to go along with your bowl. For this particular recipe, I whipped up a simple wasabi mayo sauce using avocado oil mayo, wasbi paste, and a touch of agave nectar, and it did wonders for tying the bowl together. You can also go with a sweet teriyaki sauce, or a spicy sriracha mayo as well.
If you’re looking to make sushi bowls a part of your dinner regimen, you can always use raw salmon, hamachi, albacore, etc. You don’t need to poke-ify the fish in order for the bowls to turn out great! Just be sure to add a super cool sauce to make it an experience that rivals your favorite sushi joint.
Don’t be silly, un-wrap your sushi. <- just roll with it <-buh dum ching
Ahi Poke Sushi Bowls with Wasabi Sauce
- 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
- 1 teaspoon wasabi paste
- 1/4 cup mayonnaise I used avocado oil mayo
- 1/2 teaspoon agave nectar or pure maple syrup
- 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
- Sesame seeds
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.