"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poke Bowl with Ponzu Dressing Recipe

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Poke Bowl with Ponzu Dressing image

 

This recipe for Poke Bowl with Ponzu Dressing, by , is from Fred & Jo's Food Lab, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jonitha Mackenzie

Category:
Category:

Ingredients:  
Ingredients:  
For the dressing, whisk:
ponzu sauce 2 T
limes 2, juiced
chilli 1, finely chopped
caster sugar 1 t
sesame oil 1 t
soya sauce 1 t

brown rice 120 g
avocado oil, for drizzling
avocado 1, halved
good quality salmon or tuna fillet 300 g, cubed
cucumber 1/2, cubed
microgreens, for serving
poppy and sesame seeds, for sprinkling
sea salt and freshly ground black pepper, to taste

Directions:
Directions:
Cook the rice. Once cooked, assemble bowls using the rice as the base. Drizzle with avocado oil, then top with the avocado, fish, cucumber, and microgreens. Sprinkle over the seeds and drizzle with the dressing.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 min

 

 

 

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