Tuna Poke Bowls With Seaweed Furikake

Tuna Poke Bowls With Seaweed Furikake

  • Serves 2
Rated by 30 people
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Create one of the culinary sensations of 2016 with this tuna poke bowl recipe. Pronounced 'poh-KEH', poke is a traditional Hawaiian delicacy made by dressing fresh, raw fish in a soy sauce/sesame oil based dressing, and serving over rice. This poke also includes a homemade nori seaweed furikake, which adds extra bursts of umami and spice.

Recipe courtesy of Great British Chefs.


tuna poke bowls:
2 tuna steaks, sushi grade, cut into bite-sized chunks
2 tbsp light soy sauce
lime juice
1 tbsp sesame oil
1/2 tsp fresh ginger
1 avocado, cut into bite-sized chunks
2 spring onions, finely sliced
1 bunch coriander, coarsely chopped, plus extra for serving
juice of 1 small lime

2 sheets nori seaweed, toasted
1 tbsp black sesame seeds
1 tbsp sesame seeds
2 tbsp bonito flakes, optional
1 tsp light brown sugar
pinch of salt
pinch of chilli powder

to assemble:
brown rice, cooked
carrots, sliced
cucumber, sliced
radishes, sliced
sugar snap peas
pickled ginger
edible flowers

How To Prepare

  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.