Ahi Tuna Poke Bowls with Spicy Ponzu Sauce

Sashimi-grade ahi tuna tossed in a citrusy soy-mirin marinade with avocado, scallions, and edamame over rice.

October 19, 2020

Prep: 15 min

No need to head to a sushi restaurant — make your own poke bowl at home with wild-caught ahi tuna. This classic poke bowl uses a Japanese-style marinade with fresh, bright flavors, perfect for a light lunch or weeknight meal.

What you'll need

Ingredients

1 lb sashimi-grade ahi tuna
1 avocado, cubed
1/2 cup scallions, trimmed and finely chopped
1/2 cup red onion, finely chopped
1 cup shelled edamame, steamed
1 medium carrot, julienned
1 tbsp sesame seeds, toasted
cooked white or brown rice, served hot
salt and pepper to taste
5 tbsp soy sauce
5 tbsp fresh citrus juice (lemon, lime, or orange)
2 tbsp mirin
1 tbsp sesame oil
1 tbsp fresh ginger, peeled and chopped
1 clove garlic, minced
1/4 tsp crushed red pepper flakes

Method

Directions

1
In a medium bowl, whisk together soy sauce, fresh citrus, mirin, sesame oil, ginger, garlic, and crushed red pepper flakes to make a marinade.
2
Add tuna, avocado, half the scallion, and red onion to marinade. Toss to coat. Taste and adjust seasoning, accounting for saltiness of soy in marinade. Refrigerate until ready to serve. (Fish will start to cook as it sits in the citrus.)
3
Divide rice between bowls. Spoon fish and avocado mixture over rice.
4
Garnish with remaining scallion, carrot, and edamame. Sprinkle toasted sesame seeds on top. Serve.