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40 minutes OR LESS

Marukan Ponzu Tuna Bowls

Enjoy our take on a deconstructed sushi roll!

40 minutes
2 Servings
3/4 Cup
Water
1 Cup
Sushi Rice
1/2 lb.
Sushi-Grade Tuna
1/4 Cup
Grenadine
1
Shallot, thinly sliced
1
Cucumber, seedless
1
Avocado
1 Cup
Edamame, cooked and shelled
1 Tbsp
Pickled Ginger
1 Sheet
Nori, crumbled
To Taste
Black Sesame Seeds

INSTRUCTIONS

Rice

Combine ½ Cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus with 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).

 

Tuna

Cut the tuna into ½-inch cubes and toss with 2 Tbsp Marukan Ponzu Premium Soy Dressing with Sudachi Citrus. Cover and refrigerate until serving.

 

Pickled Shallots

Combine grenadine with Marukan Genuine Brewed 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.

 

Assembly

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 Marukan Ponzu Premium Soy Dressing with Sudachi Citrus for dipping. Enjoy!

 

Recipe Credit: Simply Gluten Free

 

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