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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)


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


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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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