Recipe of Super Quick Homemade Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hijiki seaweed, edamame, tuna and spinach with ponzu sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce. I wanted to add something green to a bento, so I made this up with things I had on hand. I was considering various flavor options, but ponzu sauce was perfect. My kids ate it up too.

Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook hijiki seaweed, edamame, tuna and spinach with ponzu sauce using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce:

1. Take 1 tbsp Hijiki seaweed (dried)
2. Take 2 small bunches Spinach
3. Get 1 tbsp Canned tuna
4. Prepare 2 tbsp Edamame (can be frozen or vacuum packed)
5. Make ready 1/2 tbsp Ponzu
6. Prepare 1 tsp Toasted white sesame seeds

Make the quick ponzu sauce, combining ingredients in a small bowl. Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Combine cooked barley, cooked edamame, hijiki, carrot, cucumber and sesame seeds in a large bowl. Add dressing and mix gently but thoroughly until mixed through.

Instructions to make Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce:

1. Rehydrate the hijiki seaweed by soaking in water. Drain. Blanch or microwave the spinach, squeeze out and cut into easy to eat pieces. Drain the canned tuna and edamame.
2. Mix everything together in a bowl. Done.
3. Try it in bentos.
4. I added some broccoli. Please try adding your favorite vegetables. ✿^^

Combine cooked barley, cooked edamame, hijiki, carrot, cucumber and sesame seeds in a large bowl. Add dressing and mix gently but thoroughly until mixed through. Place arugula or spinach on a serving plate, top with salad and garnish with remaining toasted sesame seeds. Our vision has always been to bring the best poke from that island to our island. Our founder is a sushi master chef and currently owns a successful sushi restaurant in Long Island.

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