Ahi Poke Sushi Bowls with Wasabi Sauce

• Meat

  • 1 lb Ahi filet, sushi-grade

• Produce

  • 1 Avocado, large ripe
  • 1 Cucumber, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Mango, large ripe
  • 1 Pickled ginger
  • 1 Rosted seaweed

• Condiments

  • 2 tsp Agave nectar
  • 1/2 tsp Agave nectar or pure maple syrup
  • 1/4 cup Mayonnaise
  • 1 tbsp Red chili sauce such as sriracha
  • 1 Sriracha
  • 1 tsp Wasabi paste

• Baking & Spices

  • 1 Sea salt
  • 2 tsp Sesame seeds
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Other

  • 1-½ cups uncooked forbidden (black rice
  • 2 tablespoons lite soy sauce or liquid aminos

Found on theroastedroot.net

Description

Directions

• 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.