Bright poke bowl with marinated tuna, cucumber, radish, avocado and ponzu, fresh and ready in 20 minutes.
# What You'll Need:
→ Fish & Marinade
01 - 9 oz sushi-grade tuna, diced
02 - 2 tablespoons ponzu sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon toasted sesame seeds
→ Vegetables & Toppings
07 - 1/2 small cucumber, thinly sliced
08 - 4 radishes, thinly sliced
09 - 1 small avocado, sliced
10 - 1 small carrot, julienned
11 - 2 tablespoons shelled edamame
12 - 2 spring onions, finely sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 1/4 cups cooked sushi rice
15 - 1 teaspoon rice vinegar (for seasoning rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, to finish
19 - Microgreens (optional)
# How to Make It:
01 - Combine diced tuna, ponzu, sesame oil, soy sauce, rice vinegar and sesame seeds in a medium bowl; toss gently to coat. Refrigerate and allow to marinate 10 minutes while you prepare other components.
02 - Place warm cooked sushi rice in a bowl, sprinkle with 1 teaspoon rice vinegar and a pinch of salt, then fold gently to season without crushing the grains; cover to keep slightly warm.
03 - Slice cucumber, radishes, avocado and spring onions; julienne the carrot and measure edamame and pickled ginger so all elements are ready to assemble.
04 - Divide seasoned rice evenly between two bowls. Arrange marinated tuna, cucumber, radish, avocado, carrot, edamame and spring onions over the rice in separate sections or artful clusters.
05 - Top with pickled ginger if using, sprinkle extra sesame seeds, add nori strips and microgreens as desired. Serve immediately, offering extra ponzu or spicy mayonnaise alongside.
