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Ponzu Poke
Serves
12 appetizer portions
About
Ingredients
Ponzu Ginger Dressing
2 cups Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons Kikkoman Rice Vinegar
1 tablespoon Fresh Ginger, Finely Minced
1 tablespoon Shichimi Togarashi
2 teaspoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 teaspoons Sugar
Ahi Poke Salad
2-1/4 pounds Sashimi Grade Ahi Tuna, 1/2” Diced
1 cup English Cucumbers, 1/4” Diced
1/2 cup Green Onions, Minced
3 tablespoons Blonde Sesame Seeds, Toasted
3 tablespoons Flying Fish Roe (Tobiko Caviar)
Garnish
1-1/2 cups Kikkoman Wasabi Sauce
3 cups Seaweed Salad, Prepared
Poke Salad As Needed
6 each Avocado, 1/2” Dice
Rice Vermicelli, Fried Crispy As Needed
Micro Daikon Sprouts As Needed
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 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.
