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Seared Tuna Poke Bowl Recipe Easy Homemade Restaurant-Style with Ponzu Dressing

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A fresh, vibrant poke bowl featuring seared sushi-grade tuna with a tangy homemade ponzu dressing, served over sticky sushi rice with crisp veggies and garnishes. Perfect for a quick, flavorful meal that feels like a restaurant dish at home.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, cut into ½-inch cubes
  • 1 ½ cups cooked sushi rice (about 300g)
  • ¼ cup ponzu sauce (60ml)
  • 1 teaspoon sesame oil
  • 2 scallions, thinly sliced (white and green parts separated)
  • ½ medium cucumber, thinly sliced or julienned
  • 1 ripe avocado, sliced
  • 1 tablespoon toasted black sesame seeds
  • Small handful pickled ginger (optional)
  • Seaweed salad or nori strips (optional)
  • 1 tablespoon fresh lime juice
  • Salt and white pepper to taste

Instructions

  1. Rinse 1 ½ cups sushi rice under cold water until water runs clear. Cook according to package instructions (about 20 minutes). Fluff with a fork and let cool slightly.
  2. Cut 8 ounces sushi-grade tuna into even ½-inch cubes. Keep chilled until ready to sear.
  3. In a small bowl, whisk together ¼ cup ponzu sauce, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, and a pinch of white pepper. Adjust to taste.
  4. Toss tuna cubes gently with half of the ponzu dressing and the white parts of the scallions. Let sit for 5 minutes.
  5. Heat a non-stick skillet or cast iron pan over medium-high heat until shimmering (about 2 minutes). Sear tuna cubes for 20-30 seconds per side to get a light crust while keeping the center rare. Remove immediately.
  6. Thinly slice cucumber and julienne if preferred. Slice avocado just before serving. Set aside pickled ginger and seaweed salad if using.
  7. Divide warm sushi rice into two bowls. Arrange seared tuna, cucumber, avocado slices, and pickled ginger on top. Drizzle remaining ponzu dressing over everything.
  8. Sprinkle 1 tablespoon toasted black sesame seeds and green parts of scallions over the bowl. Add nori strips or seaweed salad if desired.
  9. Serve immediately to enjoy fresh textures and flavors.

Notes

Pat tuna dry before marinating to ensure a good sear. Do not over-marinate tuna in ponzu to avoid ‘cooking’ the fish. Serve immediately for best texture. For gluten-free, use tamari instead of soy sauce in ponzu. Try a small test cube to perfect searing time.

Nutrition

Keywords: seared tuna poke bowl, ponzu dressing, sushi-grade tuna, homemade poke, easy poke bowl, Japanese cuisine, healthy poke bowl, quick dinner

Find it online: https://dahliadishes.com/seared-tuna-poke-bowl-recipe-easy-homemade-restaurant-style-with-ponzu-dressing/