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 1/4 cup of seaweed salad, and layer in order 1/4 cup Ahi Poke Salad, 1/4 cup diced avocado, and a second layer of 1/4 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.
