Tuna poke bowls with seaweed furikake
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.
Hawaiian poke – pronounced poh-kay – are wonderfully quick and easy to throw together when you’re in the mood for sushi but don’t have time to fuss around rolling it up. The freshest tuna, avocado and raw vegetables nestle together in a bowl seasoned with toasted sesame seeds and nori to create a salty, creamy, crunchy explosion of flavour and texture.
Make these bowls with the best sushi-quality tuna you can find, or substitute another fatty fish like salmon. You can also mix up the grains, using quinoa, couscous or wild rice. Seaweed salad is another nice addition alongside the crunchy rainbow of veg.
Ingredients
Metric
Imperial
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
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