Tuna Avocado Poke
- Summer
- Dinner
- Lunch
90
Minutes
13
Ingredients
4
Servings
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
- 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)
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