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Ahi Poke Sushi Bowls with Wasabi Sauce

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.

Ahi Poke Sushi Bowls with Wasabi Mayo | #healthy #dinner #recipe #glutenfree

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, 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

Ahi Poke Sushi Bowls with Wasabi Mayo | #healthy #dinner #recipe #glutenfree

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.

Ahi Poke Sushi Bowls with Wasabi Mayo | #healthy #dinner #paleo #recipe #glutenfree
Don’t be silly, un-wrap your sushi. <- just roll with it <-buh dum ching

Ahi Poke Sushi Bowls with Wasabi Mayo | #healthy #dinner #paleo #recipe #glutenfree

Ahi Poke Sushi Bowls with Wasabi Sauce

Fresh and vibrant ahi poke sushi bowls with wasabi sauce are loaded with flavor.
Prep Time: 15 hours 40 minutes
Cook Time: 55 minutes
Total Time: 16 hours 35 minutes


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


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.


*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.


Serving: 1of 4 - Calories: 458kcal - Carbohydrates: 53g - Protein: 30g - Fat: 14g - Fiber: 4g - Sugar: 7g
Course: Lifestyle
Cuisine: Japanese
Keyword: ahi poke, sushi bowls
Servings: 4
Calories: 458kcal
Author: Julia

Ahi Poke Sushi Bowls with Wasabi Mayo | #healthy #dinner #recipe #glutenfree

Recipe Rating

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Caitlyn Bell

Sunday 17th of May 2020

Very Informative, I am just a fan of your website, I just like your blog, i hope you will keep on publishing this of informative post.

Life Magzines

Tuesday 19th of November 2019

Looks really amazing.


Thursday 11th of April 2019

It looks really awesome. I am gonna definitely try this at home. My kids will love it. Thanks for sharing :)

lindsay Cotter

Monday 27th of June 2016

poke reminds me of my time in Hawaii! i say we go back! bring these bowls and lets party! yes?


Monday 27th of June 2016

Thanks for sharing the recipe. It looks so delicious. I will definitely try to cook at home for my family.

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