Tuna Poke Recipe

Serves 2
30 minutes


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


  • 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


To make the furikake, grind all of the ingredients to a fine powder in a pestle and mortar
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
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
These bowls are best eaten within an hour of making, otherwise the lime juice will start to ‘cook’ the tuna with its acidic juices