Vibrant tuna poke bowl with ponzu-marinated tuna, cucumber, radish and avocado, light 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 scallions, thinly sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 cup cooked sushi rice, cooled
15 - 1 teaspoon rice vinegar (for rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, for garnish
19 - Microgreens (optional)
# Step-by-Step Directions:
01 - Combine diced tuna, ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds in a mixing bowl; toss gently to coat. Refrigerate for about 10 minutes while you prepare other components.
02 - Place cooled sushi rice in a bowl and fold in the rice vinegar and a pinch of salt, taking care not to mash the grains.
03 - Thinly slice cucumber and radishes, julienne the carrot, slice the avocado, trim and thinly slice scallions, and ensure edamame is shelled and ready to use.
04 - Divide the seasoned rice evenly between two serving bowls, creating a compact base.
05 - Top each bowl with marinated tuna and arrange cucumber, radish, avocado, carrot, edamame and scallions in separate sections for visual balance and texture contrast.
06 - Add pickled ginger if using, scatter nori strips and extra toasted sesame seeds, and finish with microgreens. Optionally drizzle additional ponzu or a spicy mayonnaise for extra flavor.
07 - Serve immediately to preserve the tuna's texture and the rice's temperature.
