• Ponzu Poke

    Ingredients

    Ponzu Ginger Dressing

    12 appetizer portions

    • Ingredients
      Amount
    • Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
      2 cups
    • Kikkoman Rice Vinegar
      2 tablespoons
    • Ginger, finely minced
      1 tablespoon
    • Shichimi Togarashi
      1 tablespoon
    • Kikkoman Sesame Oil
      2 teaspoons
    • Sugar
      2 teaspoons

    Ahi Poke Salad

    • Ingredients
      Amount
    • Sashimi grade ahi tuna, cut into a ½” dice
      2 ¼ pounds
    • English cucumbers, cut into a ¼” dice
      1 cup
    • Green onions, minced
      ½ cup
    • White sesame seeds, toasted
      3 tablespoons
    • Flying fish roe (tobiko caviar)
      3 tablespoons

    Garnish

    • Ingredients
      Amount
    • Kikkoman Wasabi Sauce
      1 ½ cups
    • Seaweed salad, prepared
      3 cups
    • Poke Salad
      As needed
    • Avocado, cut into a ½” dice
      6 each
    • Rice vermicelli, fried crispy
      As needed
    • Micro daikon sprouts
      As needed

    Method

    Ponzu Ginger Dressing

    1. Combine ingredients and blend together using a whisk or an immersion blender. Transfer to a plastic container with a snap on lid. Dressing will hold for several days and can be scaled to desired quantity for production.

    Poke Salad

    1. Combine ingredients in a second bowl and mix gently together using hands or a rubber spatula. Add desired amount of Ponzu Ginger Dressing, and mix again to coat.

    To Order

    1. On a rectangle plate, dollop approximately 2 tablespoons of the Kikkoman Wasabi Sauce at one end and pull the sauce with the spoon to make a tear drop shape. Spray the inside of a 3”x3” ring mold with pan release and place on the round part of the teardrop. Spoon in approximately ¼ cup of seaweed salad, and layer in order ¼ cup Ahi Poke Salad, ¼ cup diced avocado, and a second layer of ¼ cup Ahi Poke Salad. Gently lift ring mold straight up and off salad. Garnish the top with a few rice vermicelli and micro daikon sprouts.