Poke Mix Plate* Recipe
Catch of the day presented as poke and sashimi yuzu ponzu, fresh wasabi grated tableside
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Ingredients
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Poke
Sashimi with Yuzu‑Ponzu
Accompaniments & Garnishes
Method
Poke
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2‑inch cubes. Place cubes in a chilled bowl and keep cold while assembling the dressing.
- 2
Make poke dressing
In a separate bowl whisk together shoyu, yuzu juice, rice vinegar, sesame oil, and mirin until combined. Taste and adjust balance — add up to 1/2 tsp more yuzu or 1/2 tsp more shoyu if needed. If you want heat, stir in crushed red pepper.
- 3
Combine and finish
Pour 2 tablespoons of the dressing over the cubed tuna and gently toss to coat. Fold in finely sliced green onions (reserve some green onion for garnish), toasted sesame seeds, chopped toasted macadamia nuts, and crunchy onions/fried garlic. Season lightly with flaky sea salt. Let marinate in the refrigerator for 5–10 minutes (no longer than 15 minutes to preserve texture).
Sashimi with Yuzu‑Ponzu
- 4
Slice sashimi
Using a very sharp, chilled knife, slice the assorted sashimi fish against the grain into 1/4‑inch thick slices (about 2–3 inch long depending on fish). Arrange slices attractively on a chilled plate, alternating types.
- 5
Prepare yuzu‑ponzu finishing
Combine ponzu sauce with the yuzu zest. Lightly spoon about 1/2 to 1 teaspoon of the yuzu‑ponzu over each group of sashimi slices just before serving, or serve the yuzu‑ponzu in a small dish for dipping.
- 6
Garnish sashimi
Place microgreens or shiso leaves under or beside the sashimi and add a small portion of pickled ginger to the plate.
Accompaniments & Plating
- 7
Prepare rice and sides
If not already warm, briefly reheat the cooked sushi rice to slightly warm (steam or microwave briefly). Fluff and season with a pinch of salt or a light sprinkle of furikake if desired. Rinse and drain wakame seaweed salad if using packaged, and slice avocado just before plating to prevent browning.
- 8
Grate fresh wasabi (tableside)
Present the whole wasabi root to the table and grate with a fine sharkskin or ceramic grater at the table. If using prepared wasabi, portion a small amount into a dish for the guest. Freshly grated wasabi becomes aromatic immediately — serve right away.
- 9
Assemble the mix plate
On a large serving plate or divided bowl, place a neat mound (about 1 cup) of warm sushi rice on one side. Spoon the marinated poke (about half of the poke; reserve a small portion if you want contrast) beside the rice. Arrange sashimi slices on the other side with microgreens/shiso and pickled ginger. Add a small scoop of seaweed salad, avocado slices fanned beside the sashimi, and a small pile of shredded daikon as a bed or garnish. Sprinkle a few extra toasted sesame seeds, macadamia pieces and a pinch of furikake over the rice and poke for texture. Place lemon wedges on the plate. Provide a small dipping bowl of remaining yuzu‑ponzu for sashimi.
- 10
Final seasoning and service
Offer freshly grated wasabi tableside and an extra drizzle of reserved dressing if desired. Serve immediately so sashimi is cool and poke is chilled but rice is slightly warm. Suggest guests combine bites of rice, poke and sashimi with a touch of fresh wasabi and a squeeze of lemon as desired.
