Tuna poke bowls with seaweed furikake

Ease:: Simple
Serves:: 2
Prep time:: 30 minutes
Total time:: 30 minutes

Learn how to prepare a flavoursome, filling poke bowl for the warmer months using homemade nori seaweed furikake, which adds extra bursts of umami and spice.

Ingredients

**tuna poke bowls:**

2 tuna steaks, sushi grade, cut into bite-sized chunks

2 tbsp light soy sauce

5ml 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

**furikake:**

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

Method

Make the furikake: Grind 2 sheets nori seaweed, 1 tbsp black sesame seeds, 1 tbsp sesame seeds, 2 tbsp bonito flakes, 1 tsp light brown sugar, a pinch of salt and a pinch of chilli powder to a fine powder in a pestle and mortar.

Prepare the sauce: For the tuna poke, combine 2 tbsp soy sauce, 1 tbsp sesame oil, 5ml lime juice, and 1/2 tsp ginger in a mixing bowl. Add the tuna chunks, 1 avocado, 2 spring onion slices and 1 bunch of coriander and mix to combine.

Sprinkle the seasonings: 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.

Serve and enjoy: These bowls are best eaten within an hour of making, otherwise the lime juice will start to ‘cook’ the tuna with its acidic juices.