Tuna Avoado Poke
5 tablespoons soy sauce or tamari
1 teaspoon ponzu sauce
2 teaspoon mirin
1 glove garlic, minced
¼ teaspoon wasabi paste
3 green onions/scallions, sliced at an angle (+ 1 additional sliced onion for serving)
1 pound sashimi-grade tuna, cut into ¾ inch cubes
1 1/2 cups sushi rice
2 avocados, seeds and pits removed, sliced thin
1 Persian, or other small, cucumber, sliced into 1/8 inch-thick rounds
1 large sheet nori (toasted nori is especially delicious if you can find it), sliced into strips
1 1/2 ounces tobiko
1 teaspoon toasted, salted sesame seeds (gomasio)
In a large bowl, whisk together soy sauce, ponzu, mirin, garlic, wasabi, and 3 sliced green onions. Add tuna chunks and toss to coat. Cover and refrigerate for at least an hour.
Make your sushi rice: place 1 1/2 cups rinsed sushi rice in a medium saucepan with 2 1/2 cups water and a generous pinch of salt. Bring liquid to a boil, then cover and turn burner down to low. Continue cooking covered until rice is tender, after about 13-15 minutes. Turn off burner, let rice sit at least 15 minutes allowing it to cool to room temp.
At serving time, divide rice between 4 bowls. Add marinated tuna, avocado, cucumber and nori. Pour excess marinade over the tuna. Top with a scoop of tobiko and a scattering of toasted sesame seeds.