Reading Time: < 1 minute The product is becoming more widely available (Photo: Ocean Hugger Foods)
Reading Time: < 1 minute

The first plant-based alternative to raw tuna has launches in additional Wholefood stores across the US – going from 16 outlets to 40.

Ahimi – which is made from tomatoes, filtered water, soy sauce, sesame oil, and sugar by Ocean Hugger Foods – was created by Certified Master Chef James Corwell in response to the near extinction of tuna in our oceans.

The product, which is vegan, non-GMO and Kosher-certified, is available at the sushi counters in the nationwide store.


David Benzaquen, Co-Founder and CEO of Ocean Hugger Foods, said: “We’re thrilled to be able to bring Ahimi, our plant-based alternative to raw tuna, to more consumers across the United States. 

“Ahimi provides consumers the natural, meaty texture of raw tuna without harming our oceans.

Andy Sasser, Global Category Manager at Whole Foods Market, added: “We know our shoppers come to Whole Foods Market to try new, innovative and trend-forward products, and Ahimi delivers on all three as the original plant-based alternative to raw tuna

“We’re thrilled to expand our partnership with Ocean Hugger Foods to bring Ahimi to more than 20 additional in-store sushi counters this spring.”


The Ahimi is available from today, in two grab-and-go options – an Ahimi California Roll for $8.99 and an Ahimi Sushi Combo for $11.99. 

Ahimi launched at Whole Foods Market locations in New York and Los Angeles in November 2017.

In April 2018, Ocean Hugger Foods received a Whole Foods Market Supplier Award for Outstanding Innovation for its Ahimi product. Ahimi spurred Whole Foods Market’s culinary experts to include “High Tech, Plant Forward” foods as a top trend in 2018.

Specific Whole Foods Market locations can be found on Ocean Hugger’sstore locator

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.