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Spicy Ponzu Poke with Mango

This dish combines all the great Asian flavors of rice, ahi tuna, soy sauce, sesame oil, avocado, and jalapeno pepper in a bowl.

Photo of Spicy Ponzu Poke with Mango

INGREDIENTS:

2 cups short grain rice
2 cups water
1/2 cup lemon lime juice mixture
2 tablespoons white soy sauce
2 tablespoons dark soy sauce
2 tablespoons mirin (sweet rice wine)
1/4 cup DOLE® Pineapple Juice
1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 lb. sushi-grade ahi tuna or salmon, cut into 1/2-inch pieces
2/3 cup DOLE Chef-Ready Cuts Mango or Pineapple Cubes, partially thawed
1/4 cup avocado, diced or smashed
1/4 English cucumber, diced
1 jalapeno peppers, sliced
green onions, thinly sliced
1/2 teaspoon sesame seed

DIRECTIONS:

  1. Rinse and drain rice in a fine mesh sieve until the water runs clear. Combine rice with 2 cups water in medium sauce pot and bring to a boil. Reduce heat; simmer and cook 18 to 20 minutes, or until rice is tender. Fluff with a fork when done.
  2. Combine citrus juice, white and dark soy sauce, mirin, pineapple juice, and oils in a bowl and whisk to combine, set ponzu aside.
  3. Add tuna to ponzu and stir gently to coat.  Cover; marinate 10 minutes, stir in fruit the last 5 minutes. 
  4. Add rice to bowl top with tuna mango mixture and garnish with avocado, cucumber, jalapeno, green onions and sesame seed, if desired. 
Fruit pairings tout 2018
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