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  • Hottest sushi bar in town.
  • Ramen Sushi Bowls with Ahi Tuna

    2 Servings


    2 packages KoyoⓇ Wakame Seaweed Ramen, seasoning packets reserved
    ½ cup mayonnaise or kewpie mayonnaise
    1 tablespoon wasabi
    1 sheet toasted nori
    ½ pound sushi-grade ahi tuna, cut into ½ x 2” strips
    1 small cucumber, peeled and cut into ½” cubes
    1 medium avocado, pitted and thinly sliced
    2 green onions, thinly sliced
    1 tablespoon toasted sesame seeds


    1. Bring a medium saucepan of water to a boil. Add ramen noodles and cook until softened, about 4 minutes. Drain well, reserving ¼ cup cooking water. Transfer noodles to a bowl and add reserved water and seasoning packets. Toss well to coat, and divide between 2 bowls.
    2. In a small bowl stir together mayonnaise and wasabi until smooth.
    3. Cut nori into 8 rectangles, then stack the rectangles and cut into thin strips with kitchen shears.
    4. Top noodles with tuna, cucumber, avocado, and nori. Drizzle with wasabi mayonnaise, and sprinkle with green onion and sesame seeds.