Spicy Ponzu Poke with Mango

Recipe by Chef James Brickmore-Hutt

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

INGREDIENTS

2 cups short grain rice

2 cups water

1/2 cup lemon-lime juice mixture

2 tbsp white soy sauce

2 tbsp dark soy sauce

2 tbsp mirin sweet rice wine

1/4 cup DOLE® 100% PineappleJuice

1 tsp sesame oil

1/2 tsp hot chili oil

1/2 lb sushi-grade ahi tuna or salmon cut into 12-inch pieces

2/3 cup DOLE® Chef-Ready Cuts Mango or Pineapple Cubes, partially thawed

1/4 cup DOLE® Frozen Diced Avocado, thawed

1/4 English cucumber, diced

1 jalapeño, sliced

green onions, thinly sliced

1/2 teaspoon sesame seeds

DIRECTIONS

1. Prepare Rice:

Rinse and drain rice in a fine mesh sieve until the water runs clear. Combine rice with 2 cups water in medium saucepan 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.

Chef Tip: Rice made ahead of time dries out when left for awhile. In bowls like this it's best to use rice close to the time it was made. Leftover rice can be used in delicious dishes like rice puddings or vegetable fried rice.

2. Make Ponzu Sauce:

Combine citrus juice, white and dark soy sauce, mirin, pineapple juice and oils in a bowl and whisk to combine. Set ponzu aside.

Chef Tip: A ponzu sauce can be made ahead of time and stored for 6 months.

3. Prepare Tuna:

Add tuna to the ponzu and stir gently to coat. Cover; marinate 10 minutes, stir in fruit the last 5 minutes.

Chef Tip: DOLE Chef-Ready Cuts Pineapple Cubes make a great substitute!

Serve:

Add rice to a bowl, top with tuna mango mixture and garnish with avocado, cucumber, jalapeno, green onions and sesame seed, if desired.

Prep: 40 mins. 3 Servings