Ponzu Pineapple Poke Bowl

By Jill Silverman Hough
This twist on a classic poke bowl features sweet pineapple, mildly spicy jalapeno, and bright lime sauce. But feel free to mix it up—use a different grain, a different citrus in the sauce, a different type of chile, or even different toppings to make the recipe your own.
  • Yield: 2 1/2 cups each
  • Course: Entrée


  • Avocado
  • fresh lime juice
  • fresh pineapple
  • jalapeño
  • Macadamia nuts
  • mirin
  • scallions
  • soy sauce
  • sushi grade ahi Tuna
  • white or brown rice


  1. In a small saucepan, cook the rice according to package directions. Set aside, covered if serving warm or uncovered if serving room temperature.
  2. In a small bowl, combine the soy sauce, lime juice, and mirin. In a medium bowl, combine the tuna and 1/4 cup of the soy sauce mixture, tossing gently. Set aside 5 minutes.
  3. Meanwhile, in a small skillet over medium-low heat, toast the macadamia nuts, stirring frequently, until lightly browned, about 2 minutes. Transfer to a plate and set aside to cool.