Ahi Poke Sushi Bowls with Wasabi Sauce
Try this Ahi Poke Sushi Bowls with Wasabi Sauce recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons rice vinegar
- sea salt
- sesame seeds
- 2 teaspoons sesame seeds
- sriracha
- 1 teaspoon wasabi paste
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons agave nectar
- 1 pound sushi-grade ahi filet (chopped into bite-sized cu
- 2 tablespoons sesame oil*
- 2 tablespoons liquid aminos
- 1 tablespoon red chili sauce such as sriracha (to taste)
- 1/4 cup mayonnaise (i used avocado oil mayo)
- 1/2 teaspoon agave nectar or pure maple syrup
- 1-â½ 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)
- Carbohydrate 9.33461166152356 g
- Cholesterol 0 mg
- Fat 39.056664542686 g
- Fiber 3.8213300386867 g
- Protein 4.59857132901677 g
- Saturated Fat 5.52403420608482 g
- Serving Size 1 1 recipe (569g)
- Sodium 583.499983333699 mg
- Sugar 5.51328162283686 g
- Trans Fat 1.75990110187928 g
- Calories 398 calories
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. Whisk together the ingredients for the wasabi mayo in a small bowl.Refrigerate until ready to use. 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.
