4tablespoons Karen's Zesty Ponzu Sauce * See recipe, have more for drizzling; see substitutions
2/3cupseasonal Summer vegetables cucumbers, radishes and colored carrots
4 tablespoonsscallionsthinly sliced
1/2 cupavocadosmall dice
3teaspoonsdried seaweed wakame or hijiki, soaked and drained
2teaspoonswhite & black sesame seeds
fewpinchespink sea saltsuch as Hawaain Alaea or Himalayan
Make Karen's Zesty Ponzu Sauce ahead of time (or see suggestions for marinade.)Steam rice.
Wash and pat dry the tuna. Cut into even 1/2" cubes (cut to the size of your liking.)Add to a bowl to fit. Add the Ponzu Sauce, mix well cover and refrigerate 15 minutes, or up to one hour.
Put Together Bowls:
Add 1/2 cup rice to each bowl. I like luke-warm rice, you might prefer warm or room temperature. Add a portion of tuna to the center of each bowl using any juices in the bowl. Add scallions over tuna.
Start topping each bowl with cucumbers, radishes and carrots - adding decoratively. Continue topping with avocado, seaweed and enoki mushrooms.Sprinkle macadamia nuts and sesame seeds over the tuna. Add pink salt if desired and serve! I like to have extra Ponzu sauce on the side for drizzling.
* If not using Karen's Zesty Ponzu Sauce: Optional Marinade ~ stir up 3 tablespoons soy sauce or tamari, 2 teaspoons pure sesame oil, pinch of chili flakes such as Gochugaru or Szechuan, 1 tablespoon lemon juice or - Yuzu Juice (my favorite.)
COURSE: First Course & Sides, Main Course
CUISINE: asian, Hawaiian
KEYWORDS: poke bowl, poke bowl with summer veggies
Poke Bowl with Tuna, Rice & Summer Veggies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.