Are you a Seafood Fan? Good! I am about to knock your socks off with this fresh Ahi Sushi Bowl. The flavors that come together with this bowl are fresh, simple, and packed with nutrients.
I personally am a huge seafood and especially sushi lover. I’m always looking for great ways to make healthy yet tasty bowls for every meal and this one definitely makes the cut!
I stumbled upon new sesame crusted, hardwood smoked ahi tuna from Trader Joe’s and wanted to build this sushi bowl around it. You will see with the ingredients that this bowl includes so many flavors, textures, and tastes in every bite.
AHI SUSHI BOWL INGREDIENTS
- Package Ahi Tuna
- Bag organic Basmati Rice
- Bag frozen shelled Edamame
- 1 cucumber
- 1 avocado
- 2 green onions
- Jar pickled Ginger slices
- Jar Nori Komi Furikake Spices
SPICY MAYO DRIZZLE
- 1/3 cup mayo
- Truff Sauce – 1 Tbsp
- Tablespoon Sriracha
- Apple Cider Vinegar – 1 Tbsp + / –
SIMPLE AHI SUSHI BOWL BUILDING DIRECTIONS
I cook my rice with 2:1 ratio but opt for 1/2 cup rice vinegar in place of 1/2 cup water. I personally feel this gives the rice a richer taste and complexity. If you are new to adding vinegar to your rice, I would suggest starting with 1/4 cup and working your way up so the flavor isn’t too strong.
While the rice cooks, slice and dice all other ingredients and have them set and ready to start to build your bowl. The sushi bowl is best when the rice is still warm and soaks up the added sauces. I used a deep dish bowl and added the rice, layered the ingredients, drizzled the spicy mayo and then did a couple shakes of coconut aminos. Coconut aminos are very similar to soy sauce in flavor, so you can use either.
SPICY MAYO INSTRUCTIONS
Combined all ingredients in a bowl and whisk together. If you want a thinner consistency, just add another splash or two of vinegar. If you aren’t a fan of apple cider vinegar you can sub rice vinegar for a more mellow taste. Place mayo in a pastry bag or a plastic bag and snip the corner to get the drizzle on your bowl. You can also use a spoon and easily drizzle that way as well.
Simple Ahi Sushi Bowls
Ingredients
- 1 pkg Ahi Tuna
- 1 bag Organic Basmati Rice
- 1 bag Frozen Edamame
- 1 Cucumber
- 1 Avocado
- 2 Green Onions
- 1 jar Pickled Ginger Slices
- 1 jar Nori Komi Furikake Spices
Spicy Mayo
- 1/3 cup Mayo
- 1 Tbsp Truff Sauce
- 1 Tbsp Sriracha
- 1 Tbsp Apple Cider Vinegar + or – depending on preference
Instructions
Simple Ahi Sushi Bowl
- I cook my rice with 2:1 ratio but opt for 1/2 cup rice vinegar in place of 1/2 cup water. I personally feel this gives the rice a richer taste and complexity. If you are new to adding vinegar to your rice, I would suggest starting with 1/4 cup and working your way up so the flavor isn't too strong. While the rice cooks, slice and dice all other ingredients and have them set and ready to start to build your bowl. The bowl is best when the rice is still warm and soaks up the added sauces. I used a deep dish bowl and added the rice, layered the ingredients, drizzled the spicy mayo, and then did a couple of shakes of coconut aminos. Coconut aminos are very similar to soy sauce in flavor, so you can use either.
Spicy Mayo Instructions
- Combined all ingredients in a bowl and whisk together. If you want a thinner consistency, just add another splash or two of vinegar. If you aren't a fan of apple cider vinegar you can sub rice vinegar for a more mellow taste. Place mayo in a pastry bag or a plastic bag and snip the corner to get the drizzle on your bowl. You can also use a spoon and easily drizzle that way as well.
I’m so excited for you to be able to give this Simple Ahi Sushi Bowl a try! I always love to hear from you, so please leave a comment and let me know what you thought of this bowl!
Cheers Friends! Until the next recipe! Be Well!
SHOP THE POST:
