Ponzu Poke
Servings
12
appetizer portionsPoke (poh-kay) is popular. How can you take it to new heights?
Ingredients
- PONZU GINGER DRESSING
2 cups Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons Kikkoman Rice Vinegar
1 tablespoon Ginger, finely minced
1 tablespoon Shichimi Togarashi
2 teaspoons Kikkoman Sesame Oil
2 teaspoons Sugar
AHI POKE SALAD2 ¼ pounds Sashimi grade ahi tuna, cut into a ½” dice
1 cup English cucumbers, cut into a ¼” dice
½ cup Green onions, minced
3 tablespoons White sesame seeds, toasted
3 tablespoons Flying fish roe (tobiko caviar)
GARNISH1 ½ cups Kikkoman Wasabi Sauce
3 cups Seaweed salad, prepared
As needed Poke Salad
6 each Avocado, cut into a ½” dice
As needed Rice vermicelli, fried crispy
As needed Micro daikon sprouts
Directions
- PONZU GINGER DRESSING
- 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
- 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
- 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.
