Ponzu Tuna Bowl

Gluten-Free Ponzu Tuna Bowls

From Buddha bowls to breakfast bowls and now … Ponzu Tuna Bowls! I’ve been in a bit of a “bowl” craze as of late, and these bowls are my new favorite. They’re basically like a deconstructed sushi roll. You’ve got sushi rice, tuna, pickled ginger, nori, and veggies.

The great thing about this recipe is that you’re not limited to what you can fit into a sushi roll. You can add whatever else you like – thinly sliced radishes, cubed mango, thinly sliced red peppers, cilantro, spicy mayo … the list goes on and on.

The other great thing about this recipe is that this method of making rice is a very simple little way to jazz up regular rice and it works for any kind and in a variety of recipes, not just these tuna bowls. Just swap about half the water with Ponzu sauce (I used Marukan Ponzu Premium Soy Dressing with Sudachi Citrus) and cook according to the rice package directions.

Ponzu Tuna Bowl Recipe

4.50 from 2 votes
Ponzu Tuna Bowl
Print Recipe

Ponzu Tuna Bowls

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 803kcal
Author: Gluten Free & More


  • ½ cup plus 2 tablespoons Marukan Ponzu sauce , divided (plus more for serving)
  • 1 cup sushi rice
  • ½ pound sushi grade tuna
  • 1 small (or ½ large) seedless cucumber
  • 1 avocado
  • 1 cup cooked and shelled edamame
  • Pickled ginger
  • Pickled shallots (see recipe below)
  • 1 sheet nori , crumbled
  • Black sesame seeds


  • Combine ½ cup Ponzu sauce with ¾ cup water and cook the rice according to the package directions. (Note: if you use an Instant Pot for making your rice, use only ½ cup water and add 1 tablespoon vegetable oil.)
  • Cut the tuna into ½-inch dice and toss with 2 tablespoons Ponzu sauce. Cover and refrigerate until serving.
  • Using a vegetable peeler, cut the cucumber in ribbons. Start on one side and slice until you reach the seeds, then turn and do the same on the other 3 sides. Discard the seeds. Pat dry with paper towels.
  • Cut the avocado in half, remove the pit, slice while still in the peel, then use a spoon to remove all the slices.
  • To assemble, make separate piles of the ingredients. Tuck in the pickled ginger and shallots. Sprinkle the nori over the rice and some sesame seeds over the tuna. Serve immediately with some Ponzu sauce for dipping.

Pickled Shallots

  • Combine ¼ cup grenadine with ¼ cup Marukan rice vinegar in a small saucepan and bring to a boil. Turn off the heat, add 1 large shallot, thinly sliced, and let sit for 15-30 minutes. Drain.


Nutrition Facts
Ponzu Tuna Bowls
Amount Per Serving
Calories 803 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g20%
Cholesterol 43mg14%
Sodium 1406mg59%
Potassium 1402mg40%
Carbohydrates 101g34%
Fiber 14g56%
Sugar 4g4%
Protein 44g88%
Vitamin A 2845IU57%
Vitamin C 19.5mg24%
Calcium 104mg10%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cucumbers Edamame Japanese Marukan Rice Sushi Tuna
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