Gluten-Free Ponzu Tuna Bowls
From Buddha bowls to breakfast bowls and now … Ponzu Tuna Bowls! I’ve been in a bit of a “bowl” craze as of late, and these bowls are my new favorite. They’re basically like a deconstructed sushi roll. You’ve got sushi rice, tuna, pickled ginger, nori, and veggies.
The great thing about this recipe is that you’re not limited to what you can fit into a sushi roll. You can add whatever else you like – thinly sliced radishes, cubed mango, thinly sliced red peppers, cilantro, spicy mayo … the list goes on and on.
The other great thing about this recipe is that this method of making rice is a very simple little way to jazz up regular rice and it works for any kind and in a variety of recipes, not just these tuna bowls. Just swap about half the water with Ponzu sauce (I used Marukan Ponzu Premium Soy Dressing with Sudachi Citrus) and cook according to the rice package directions.
- ½ cup plus 2 tablespoons Marukan Ponzu sauce , divided (plus more for serving)
- 1 cup sushi rice
- ½ pound sushi grade tuna
- 1 small (or ½ large) seedless cucumber
- 1 avocado
- 1 cup cooked and shelled edamame
- Pickled ginger
- Pickled shallots (see recipe below)
- 1 sheet nori , crumbled
- Black sesame seeds
Combine ½ cup Ponzu sauce with ¾ cup water and cook the rice according to the package directions. (Note: if you use an Instant Pot for making your rice, use only ½ cup water and add 1 tablespoon vegetable oil.)
Cut the tuna into ½-inch dice and toss with 2 tablespoons Ponzu sauce. Cover and refrigerate until serving.
Using a vegetable peeler, cut the cucumber in ribbons. Start on one side and slice until you reach the seeds, then turn and do the same on the other 3 sides. Discard the seeds. Pat dry with paper towels.
Cut the avocado in half, remove the pit, slice while still in the peel, then use a spoon to remove all the slices.
To assemble, make separate piles of the ingredients. Tuck in the pickled ginger and shallots. Sprinkle the nori over the rice and some sesame seeds over the tuna. Serve immediately with some Ponzu sauce for dipping.
Combine ¼ cup grenadine with ¼ cup Marukan rice vinegar in a small saucepan and bring to a boil. Turn off the heat, add 1 large shallot, thinly sliced, and let sit for 15-30 minutes. Drain.
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