Tuna & Rice Bowl

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A spin on poke.

Prep Time30

Total Time30

Servings: bowls

Calories: 302kcal

Ingredients

Ponzu Sauce

¼ cup light soy sauce
3 tbsp lemon juice
1 tbsp orange juice
1 tbsp Mirin
2 tbsp bonito flakes optional
1 sheet nori broken into pieces

Spicy Mayonnaise

¼ cup mayonnaise
2 tbsp sriracha sauce
lime juice

Bowl Ingredients

2 cups white or brown rice cooked
1 lb ahi tuna sushi grade
1 tbsp sesame seeds
3 each green onions sliced thin
1 each avocado diced
1 medium cucumber sliced thin
4 each radishes sliced thin
1 medium carrot cut in thick shreds
½ c shelled edemame steamed

Instructions

Mix up the ponzu and the spicy mayonnaise and set it aside for now
Dice the fish; you can cut it in bigger chunks or mince it up quite a bit. I like mine more finely cut up but some people like bigger pieces
Strain the bonito flakes and the nori out of the ponzu
Toss the fish and the sesame seeds in the ponzu and let it marinade while you prep the rest of the veggies
Begin building the bowls: Divide the rice into 4 bowls and start laying ingredients: fish, veggies, edamame
Drizzle the spicy mayo over the top of the bowl

Notes

The ponzu recipe can be made simply with just the soy, citrus juices, and mirin, but adding the bonita flakes and some dried seaweed will add a lot of flavor and depth to the sauce. I often double or even triple this because it will keep forever in the fridge and is delicious with so many other foods.

This recipe is only a guideline and you should feel free to add or remove ingredients to suit your taste. We've made this with a variety of fish and seafood as well as with a variety of vegetables. We've also added diced mango and pineapple to the bowls.

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