Bright spring tuna poke bowl with tuna, cucumber, radish, avocado, edamame and ponzu — ready in 20 minutes.
# What You'll Need:
→ Fish & Marinade
01 - 9 oz sushi-grade tuna, diced
02 - 2 tbsp ponzu sauce
03 - 1 tsp toasted sesame oil
04 - 1 tsp soy sauce
05 - 1 tsp rice vinegar
06 - 1 tsp 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 tbsp shelled edamame
12 - 2 scallions, thinly sliced
13 - 1 tbsp pickled ginger (optional)
→ Base
14 - 1 cup cooked sushi rice
15 - 1 tsp 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
# How To Make It:
01 - Combine the diced tuna, ponzu, sesame oil, soy sauce, rice vinegar and sesame seeds in a medium bowl. Toss gently to coat, cover and chill for about 10 minutes while you prepare the other components.
02 - Place the cooked sushi rice in a small bowl, add the rice vinegar and a pinch of salt, then fold gently to distribute seasoning without crushing the grains.
03 - Thinly slice the cucumber and radishes, julienne the carrot, slice the avocado and thinly slice the scallions. Keep each element separate for plating.
04 - Divide the seasoned rice evenly between two bowls, pressing gently to form an even surface.
05 - Top each bowl of rice with the marinated tuna and arrange cucumber, radish, avocado, carrot, edamame and scallions artfully around it.
06 - Add pickled ginger if using, sprinkle extra sesame seeds, scatter nori strips and finish with microgreens. Serve immediately.
