Tuna Poke Bowl with Shiso
Serves: 6 servings
  • Dressing:
  • ½ cup soy sauce
  • 3-4 tablespoons toasted sesame oil (to your taste)
  • ¼ cup ponzu
  • 1 tablespoon rice vinegar
  • 1 heaping tablespoon fresh ginger, finely grated
  • Poke:
  • 1 pound Ahi tuna, diced into ½ inch pieces
  • ¾ cup sweet onion, diced into ½ inch pieces
  • ¾ cup cuke, peeled and seeded, diced into ½ inch pieces
  • 1 avocado, diced into ½ inch pieces
  • ¼ cup scallions, sliced
  • 2 tablespoons shiso leaf, finely sliced (or substitute reconstituted dried seaweed or seaweed salad)
  • 1 tablespoon black sesame seeds (or white if that's what you have)
  • 2 cups white rice, cooked
  1. In a large bowl, whisk together the soy sauce, sesame oil, ponzu, vinegar and ginger. Place the remaining ingredients into the bowl and gently fold together until just combined. Chill for a bit and then serve with chilled or room temperature white rice.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/tuna-poke-bowl-with-shiso/