Yuzu Ponzu Tuna Poke Bowl
Ingredients
Poke Bowl
- 2 cups Calrose rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 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
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
Instructions
- Wash the rice until the water runs clear. Drain and add 2 ¼ cups of water.
- Cook the rice in a rice cooker.
- While the rice is cooking, prepare the cucumber, radishes, scallions, fried shallots, and shiso. Set aside.
- Place the tuna in a bowl.
- Add the shallots, scallions, tobiko, and sesame seeds.
- 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.
- Add the desired amount of vinaigrette to the bowl of tuna. Mix well and refrigerate until ready to serve.
- When the rice is ready, transfer it into a large bowl.
- Mix together the rice vinegar, sugar, and kosher salt for the rice seasoning.
- Add the seasoning mixture to the rice and mix well. Let the rice cool.
- Divide the seasoned rice into two bowls (you’ll have extra rice).
- Top with the tuna poke, prepared veggies, and garnishes. Serve immediately.
