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Have you heard of this must have food trend known as the poke bowl? It’s a traditional Hawaiian dish that has been around for centuries. These bowls resemble a deconstructed sushi roll with fresh raw fish and vegetables found in sushi on top of rice. This Ponzu Tuna Poke Bowl is full of color, fun, and is easy to make.
To start off making this bowl, you make the sushi rice by mixing the rice with Marukan Seasoned Gourmet Rice Vinegar and cooking it in a rice cooker or on the stove top. Then to pickle the vegetables, you put the carrots, radishes, and cucumber in small bowls and pour Marukan Seasoned Gourmet Rice Vinegar on top of them. Then you dice the tuna and marinate it with Marukan Yuzu Ponzu in the refrigerator for about 15 minutes. Then all you have to do is construct your bowl to your liking.
Hop on this food trend and give this recipe a try!
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Sushi Rice
Ingredients
- 1½ cups sushi rice
- 2 cups water
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar
Instructions
- Rinse the sushi rice well until the water runs clear. Cook in a rice cooker or on the stove until done. Stir in the Marukan Seasoned Gourmet Rice Vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pickled Vegetables
Ingredients
- 2 medium carrots, , thinly sliced
- 8 radishes, , thinly sliced
- 4 baby seedless cucumbers, , thinly sliced
- 10 tablespoons Marukan Seasoned Gourmet Rice Vinegar
Instructions
- Put the carrots, radishes, and cucumbers in small bowls and top with Marukan Seasoned Gourmet Rice Vinegar. Let sit at room temperature while the rice is cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bowls
Ingredients
- 1 pound sushi grade tuna
- 4 tablespoons Marukan Yuzu Ponzu, , plus more for serving
- 1 cup shelled edamame
- 2 avocados, , peeled and diced
- 1 mango, , peeled and diced
- ½ cup macadamia nuts, , chopped
- 1 tablespoon black sesame seeds
- 2 tablespoons pickled ginger
- 1 Fresno chili, , thinly sliced
Instructions
- Dice the tuna into about ½ inch dice. Place in a bowl and top with Marukan Yuzu Ponzu, let sit for a few minutes at room temperature or for 15–30 minutes in the refrigerator.
- Divide the rice among four bowls. In sections, add the tuna, edamame, avocado, mango, and pickled vegetables. Top with macadamia nuts and sesame seeds. Garnish with pickled ginger and chili slices. Serve with extra Marukan Yuzu Ponzu on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
