Yuzu Ponzu Tuna Poke Bowl
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Recipe Intro From crazythickasians
For our Yuzu Ponzu Tuna Poke Bowl, we’re using California rice as the base. It’s high-quality and versatile, the perfect accompaniment for just about any meal.
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Recipe Card
ingredients
For the Poke
- 3/4 pound sashimi-grade tuna, cut into bite-sized pieces
- 1/2 shallot, finely diced
- 1 stalk finely chopped scallion (green part), plus more for garnish
- 2 tablespoons tobiko
- 1 1/2 teaspoons sesame seeds
- Thinly sliced cucumber, for serving
- Thinly sliced radish, for serving
- Fried shallots, for serving
- Shiso leaves, for serving
ingredients
For the Vinaigrette
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice (substitute with lemon juice)
- 1 tablespoon mirin
- 1 1/2 teaspoons granulated sugar
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- Kosher salt, to taste
ingredients
For the Rice Seasoning
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
Method
Step 1
Wash the rice until the water runs clear. Drain and add 2 ¼ cups of water.
Step 2
Cook the rice in a rice cooker.
Step 3
While the rice is cooking, prepare the cucumber, radishes, scallions, fried shallots, and shiso. Set aside.
Step 4
Place the tuna in a bowl.
Step 5
Add the shallots, scallions, tobiko, and sesame seeds.
Step 6
To make the vinaigrette; Mix together the soy sauce, yuzu juice (or lemon juice), mirin, sugar, rice vinegar, grated ginger, sesame oil, and kosher salt.
Step 7
Add the desired amount of vinaigrette to the bowl of tuna. Mix well and refrigerate until ready to serve.
Step 8
When the rice is ready, transfer it into a large bowl.
Step 9
Mix together the rice vinegar, sugar, and kosher salt for the rice seasoning.
Step 10
Add the seasoning mixture to the rice and mix well. Let the rice cool.
Step 11
Divide the seasoned rice into two bowls (you’ll have extra rice).
Step 12
Top with the tuna poke, prepared veggies, and garnishes. Serve immediately.