Tuna poke bowls with seaweed furikake

Serves2
30 minutes

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