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Spicy Ponzu Poke with Mango

(2017 Pairings) This dish combines all the great Asian flavors of rice, ahi tuna, soy sauce, sesame oil, avocado, and jalapeno pepper in a bowl.

Total Time: 40 minutes

Servings: 3

Ingredients

2 cups short grain rice

2 cups water

½ cup lemon lime juice mixture

2 tablespoons white soy sauce

2 tablespoons dark soy sauce

2 tablespoons mirin sweet rice wine

¼ cup DOLE Pineapple Juice

1 teaspoon sesame oil

½ teaspoon hot chili oil

½ lb. sushi-grade ahi tuna or salmon cut into 12-inch pieces

⅔ cup DOLE Chef-Ready Cuts Mango or Pineapple Cubes partially thawed

¼ cup frozen DOLE Diced Avocado thawed

¼ English cucumber diced

1 jalapeno peppers sliced

green onions thinly sliced

½ teaspoon sesame seed

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.
Combine citrus juice, white and dark soy sauce, mirin, pineapple juice, and oils in a bowl and whisk to combine, set ponzu aside.
Add tuna to ponzu and stir gently to coat. Cover; marinate 10 minutes, stir in fruit the last 5 minutes.
Add rice to bowl top with tuna mango mixture and garnish with avocado, cucumber, jalapeno, green onions and sesame seed, if desired.