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Winter Citrus Poke Bowl with Extra Orangy Ponzu Sauce

I love seeing all of the beautiful, bright winter citrus everywhere.  But isn’t it ironic (don’tcha think?!) that all of these shades of oranges, pinks, reds and yellows are in season in the dead of winter?

(Alanis Morissette must have cut that verse from her song at the last minute)

All of those tropical colors inspired this poke bowl – dreaming of warmer climates. If you’re new to poke bowls, they’re sort of like deconstructed sushi (but originate from Hawaii), and super easy to customize to your liking.  I’ve always been intimidated to do sushi or poke at home, but Whole Foods had some beautiful looking wild caught tuna steaks, so I decided to go for it and I think you should too!  Especially if you tend to shy away from cooking, because there’s no cooking involved here!  Except for the rice/quinoa, which for some can still be a challenge I guess 🙂

(Some other time I’ll have to tell you guys about the time my dad attempted to make rice for dinner when my mom was out of town.  Yikes.)

 

Build your Bowl
Step 1:  Choose your base (one or a combination)
  • mixed greens
  • brown rice
  • black rice
  • quinoa

(I did a combination of mostly greens with a little black rice)

Step 2: Pick your protein (one or both)
  • wild caught yellow fin tuna
  • wild caught salmon

(wild caught is definitely recommended, but doesn’t need to be sushi grade quality, just make sure they look and smell good)

Slice fish into about 1/2″ cubes and let is marinate in the orange ponzu sauce (recipe follows) for about 5 – 7 minutes in the refrigerator (it can sit up to a couple hours, but the longer it sits in there, just be aware that the acids of the citrus will start to slowly cook the fish – think ceviche)

Step 3: Tackle the toppings (as many as your heart desires)
  • winter citrus (such as naval oranges, blood oranges, cara cara oranges, grapefruits)
  • cucumber
  • avocado
  • carrots
  • green onion
  • pickled ginger
  • edamame (non-gmo recommended)
  • purple cabage
  • seaweed
  • jalapeno
  • radishes
  • mango
  • pineapple
  • jalapeno

(I went with the first five and had a side of pickled ginger, but I wanted to include some other options to give you variety.)

Step 4: Get saucy
  • drizzle some of the remaining orange ponzu sauce over the fish and bowl
  • I also mixed about 1 tsp honey with 2 tsp warm water and drizzled over the citrus (optional)
Step 5: Grab your chopsticks and enjoy!

 

Orange Ponzu Sauce
 
Prep time
Total time
 
(Note: this will make enough marinade for about ½ - ¾ lb of fish plus more to drizzle over the bowl)
Ingredients
  • 2 tbsp fresh lime juice (about 1 large lime)
  • ¼ c fresh squeezed orange juice (about 1 large naval orange)
  • ¼ tsp fresh grated orange zest
  • 1¼ tsp rice wine vinegar
  • ½ tsp toasted sesame oil
  • 3 tbsp + 1 tsp tamari (or soy sauce)
  • 1 tbsp mirin
  • ½ tsp minced fresh ginger
  • 1 tsp honey
  • pinch red pepper flakes (optional for heat)
Instructions
  1. Whisk together all ingredients in a mixing bowl. Can be made in advance and stored in the refrigerator up to 3 days.

 

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