Traditional Poke Bowl with Ponzu and Tobiko

Name: Traditional Poke Bowl with Ponzu and Tobiko
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 500 g, cubed Sashimi-grade fish; 2 tbsp Soy sauce; 2 tbsp Ponzu; 1 tsp Sesame oil; 3 tbsp, sliced Green onions; 1/4, thinly sliced Sweet onion; 1 tbsp Sesame seeds; 2 tbsp Tobiko; 600 g Cooked rice; 4, thinly sliced Radish; 1/2, sliced Cucumber

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This bowl combines clean cubes of fish with soy, ponzu, onion and tobiko for a bright, lightly citrusy style of poke that feels elegant without becoming fussy.

Serves: 4 people

Preparation time: 25 min

Ingredients

Sashimi-grade fish – 500 g, cubed
Soy sauce – 2 tbsp
Ponzu – 2 tbsp
Sesame oil – 1 tsp
Green onions – 3 tbsp, sliced
Sweet onion – 1/4, thinly sliced
Sesame seeds – 1 tbsp
Tobiko – 2 tbsp
Cooked rice – 600 g
Radish – 4, thinly sliced
Cucumber – 1/2, sliced

Method

STEP 1
Let the rice cool before you start assembling. The fish should stay cold and glossy, not warm up on contact.
STEP 2
Combine the fish with soy sauce, ponzu, sesame oil, green onion, sweet onion and sesame seeds. Fold gently so the cubes keep their shape.
STEP 3
Stir in the tobiko just before serving so it keeps its delicate pop.
STEP 4
Arrange rice, cucumber and radish in bowls, then spoon the poke into the middle. Serve right away.