Tuna poke bowls with seaweed furikake
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Kate Doran shares her tuna poke recipe, given a Japanese twist thanks to the addition of homemade seaweed furikake. One of the best things about poke is its versatility; try experimenting with different varieties of rice, fish and pickles to create new combinations, or take a look at our Hawaiian street food guide for further tropical inspiration.
Ingredients
Tuna poke bowls
- 2 tuna steaks , sushi grade, cut into bite-sized chunks
- 2 tbsp of light soy sauce
- 1 tbsp of sesame oil
- 1/2 tsp fresh ginger
- 1 avocado , cut into bite-sized chunks
- 2 spring onions , finely sliced
- 1 bunch of coriander , coarsely chopped, plus extra for serving
Furikake
- 2 sheets of nori seaweed , toasted
- 1 tbsp of black sesame seeds
- 1 tbsp of sesame seeds
- 2 tbsp of bonito flakes, optional
- 1 tsp light brown sugar
- 1 pinch of salt
- 1 pinch of chilli powder
To assemble
- brown rice , cooked
- carrots , sliced
- cucumber , sliced
- radishes , sliced
- sugar snap peas
- pickled ginger
- edible flowers
Method
1
To make the furikake, grind all of the ingredients to a fine powder in a pestle and mortar
2
For the tuna poke, combine the soya sauce, sesame oil, lime juice, and ginger in a mixing bowl. Add the tuna, avocado, spring onion and coriander and mix to combine
3
Divide the mixture between 2 bowls alongside a scoop of brown rice and the raw vegetables. Sprinkle over 2–3 teaspoons of furikake seasoning, or to taste, and serve
4
These bowls are best eaten within an hour of making, otherwise the lime juice will start to ‘cook’ the tuna with its acidic juices
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Tuna poke bowls with seaweed furikake
