I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This colorful Deconstructed Ahi Tuna Sushi Bowl is everything you love about a simple sushi roll, but without the fuss of rolling. It’s quick to prep, endlessly customizable, and served with the easiest sriracha aioli for that little extra kick. Whether you’re making a date-night dinner or a solo lunch, this bowl delivers restaurant vibes with minimal effort.
Sushi night at home just got a whole lot easier. This Deconstructed Ahi Tuna Bowl is filled with nourishing ingredients like sashimi-grade tuna, creamy avocado, crisp veggies, coconut rice, and a punchy sriracha aioli.
I love making this on warm days when I want something refreshing but still satisfying. It’s perfect for mixing and matching based on what’s in your fridge. And yes, you can certainly mix up the protein if you prefer something cooked (like shrimp)! The best part is everything can be prepped in advance and assembled chilled.
INGREDIENTS YOU’LL NEED
Coconut Rice
1/2 cup dry jasmine rice
1/2 cup canned coconut milk
1/2 cup water
1 teaspoon sea salt
Sushi Bowl Ingredients
2 sashimi-grade ahi tuna steaks
1 ripe avocado
1/3 english cucumber, thinly sliced
3 – 4 radishes, thinly sliced
1 honey mango, diced
2 – 3 carrots, ribboned
1/4 cup green onion, chopped
gluten-free soy sauce, for serving
homemade sriracha aioli (avocado mayo + sriracha)
EQUIPMENT OVERVIEW
Medium Saucepan (for rice)
Sharp Knife
Cutting Board
Vegetable Peeler
Small Bowl (for mixing aioli)
STEP-BY-STEP INSTRUCTIONS
Make the Coconut Rice
Combine jasmine rice, coconut milk, and water in a medium saucepan and bring to a boil.
Reduce heat to low, cover (leaving a slight opening), and simmer until most of the liquid has been absorbed (about 15 minutes).
Turn off heat and let steam (fully covered) for 15 – 20 minutes. Season with sea salt and fluff with a fork.
Note : You can serve the rice warm or chilled. I prefer it chilled for this bowl. It gives a sushi-style texture and makes prep even easier if you make it the night before.
Assemble the Bowl
Prep your vegetables : ribbon the carrots, slice cucumbers and radishes, dice mango and avocado, and chop green onion.
Slice tuna steaks into small cubes just before serving (or sear briefly in a skillet if preferred).
In a small bowl, mix avocado mayo with sriracha to taste.
Layer rice into the bottom of the bowl and top with your prepped ingredients. Drizzle with sriracha aioli and gluten-free soy sauce.
TIPS FOR SUCCESS
Use sushi rice if you have it, but jasmine rice works beautifully too!
Make your rice the day before and chill it for extra easy assembly
If you’re new to raw tuna, be sure to buy from a trusted source and use it within 24 hours.
STORAGE & SERVING TIPS
Best served fresh, especially the tuna.
Store leftover chopped veggies and cooked rice in airtight containers (separately) for up to 2 days.
Assemble bowls fresh when possible to maintain texture and color.
FREQUENTLY ASKED QUESTIONS
Can I use a different protein?
Yes – swap in cooked shrimp, crab, or even tofu if you prefer.
Can I prep this in advance?
You can prep the rice, chop the veggies, and mix the aioli ahead. Cube the tuna right before serving for freshness.
Is the aioli spicy?
It’s mildly spicy but you can adjust the sriracha to your taste.
Where do you find sushi-grade tuna?
Check local markets like Fresh Market or Whole Foods, or a local fresh fish provider in your area. Always plan to use it within 24 hours.
All the flavors of your favorite simple sushi roll, without the rolling! This deconstructed bowl features coconut rice, sashimi-grade ahi tuna, fresh vegetables, and creamy sriracha aioli.
Ingredients
Coconut Rice
1/2 cup dry jasmine rice
1/2 cup canned coconut milk
1/2 cup water
1 teaspoon sea salt
Sushi Bowl
2 sashimi-grade ahi tuna steaks
1 ripe avocado
1/3 english cucumber, thinly sliced
3 – 4 radishes, thinly sliced
1 honey mango, diced
2 – 3 carrots, ribboned
1/4 cup green onion, chopped
gluten-free soy sauce, for serving
homemade sriracha aioli (1/2 cup avocado mayo + 2 – 3 tablespoons sriracha)
Instructions
Make the Coconut Rice
Combine jasmine rice, coconut milk, and water in a medium saucepan and bring to a boil.
Reduce heat to low, cover (leaving a slight opening), and simmer until most of the liquid has been absorbed (about 15 minutes).
Turn off heat and let steam (fully covered) for 15 – 20 minutes. Season with sea salt and fluff with a fork.
Note : You can serve the rice warm or chilled. I prefer it chilled for this bowl. It gives a sushi-style texture and makes prep even easier if you make it the night before.
Assemble the Bowl
Prep your vegetables : ribbon the carrots, slice cucumbers and radishes, dice mango and avocado, and chop green onion.
Slice tuna steaks into small cubes just before serving (or sear briefly in a skillet if preferred).
In a small bowl, mix avocado mayo with sriracha to taste.
Layer rice into the bottom of the bowl and top with your prepped ingredients. Drizzle with sriracha aioli and gluten-free soy sauce.
Prep time will depend on whether rice is made ahead and chilled or cooked fresh
Use sushi rice or jasmine rice
Buy tuna the day (within 24 hours) you plan to serve
Customize with whatever veggies or fruit you love
Prep Time:15 – 45 minutes
Cook Time:30 minutes
Category:Salads & Bowls
Method:No-Cook / Stovetop
Cuisine:Asian-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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