Poke bowls combine the best of fresh flavors in a wonderfully nutritious dish. Its wonderful to go colorful here as Jen and Tracy did and their choice of ponzu over traditional soy sauce really brightens up the flavors! (Make sure to use fresh fish from a reputable fishmonger.)
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- 2/ 3 pound sashimi quality Ahi tuna
- 2/ 3 pound sashimi quality salmon
- 2 tablespoons ikura, optional
- 4 green onions, finely sliced
- 1/ 4 cup gluten free ponzu
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 radishes
- 2 Persian cucumbers
- 2 avocados
- 3 cups cooked rice
- Sriracha mayo (mix 1/2 cup mayo, 1 tbsp Sriracha)
- Furikake seasoning (optional)
Prepare Sriracha mayo by mixing mayo and Sriracha, and set aside.
Cook rice according to package instructions.
While rice is cooking, carefully cut Ahi tuna and salmon into 1/4 inch squares, and place in a bowl. Add ponzu, soy sauce, sesame oil, and 1.5 finely sliced green onions (save the other half of green onion, the green top part, for garnish). Gently fold ingredients together, and set aside. The tuna and salmon can marinate in the fridge for 10-20 minutes.
Slice cucumber and radish into thin rounds. Cut avocado into small squares. You want to have the veggies small enough to have a bit of everything in one bite.
Assemble each bowl with half the rice, and top with half of the veggies and tuna/salmon mixture. Garnish with a dollop of Sriracha mayo, green onion, and a good shake of Furikake seasoning.