Furikake Tuna Poke Bowl

This Hawaiian-style high-protein tuna bowl, spiced up with Furikake seasoning, gets its crunch from radishes, carrots and snow peas for a filling meal.
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Furikake Tuna Poke Bowl recipe

Health Benefit: Research shows that daikon radish, a spicy cruciferous vegetable, supports liver health, protects against diabetes and may reduce the risk of cancer.

Want a Fish-Free Option? Omit the bonito flakes from the furikake recipe in step 3 and substitute 14 oz cubed tofu, patted dry, for tuna in steps 3 and 4. Pan sear the tofu in sesame oil.

  • 4Servings

Ingredients

  • ½ cup + 1 tbsp rice vinegar, divided 

  • 3 tbsp raw honey 

  • 3 tbsp sesame oil 

  • 1 tbsp reduced-sodium tamari 

  • 1 clove garlic, minced 

  • 1/4 cup brown and/or black sesame seeds 

  • 2–3 large sheets toasted nori, ground (TIP: Grind in a spice mill or small food processor to the consistency of sesame seeds.) 

  • 1/4 cup bonito flakes (dried fish) 

  • ½ tsp sea salt 

  • Pinch ground cayenne pepper, optional 

  • 12 oz sushi- or sashimi- grade tuna, cut into ¾-inch chunks 

  • 3 cups cooked forbidden rice ramen noodles (or other noodles such as soba or kelp) 

  • 1 large carrot, shredded  

  • 1 red onion, thinly sliced 

  • 1 cup snow peas, thinly sliced

  • 4 large red radishes, thinly sliced   

Preparation

1. Pack daikon into a glass pint jar. In a small pot, bring ½ cup vinegar to a boil. Remove from heat, add honey, and stir to dissolve. Pour over daikon, cover and let stand for 1 to 2 hours, or refrigerate overnight.

2. In a small bowl, whisk together oil, tamari, garlic and remaining 1 tbsp vinegar. Set aside.

3. Prepare furikake: In a small jar, combine sesame seeds, nori, bonito, salt and cayenne (if using); cover and shake. Pour furikake into a shallow dish and dredge tuna cubes in mixture. Discard excess furikake.

4. Assemble bowls: Toss noodles with half of dressing and divide between 4 bowls. Top each bowl with carrots, onions, snow peas and radishes and drizzle with remaining dressing. Divide pickled daikon and tuna between bowls. 

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 439
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 34 mg
  • Fat Content: 15 g
  • Fiber Content: 5 g
  • Protein Content: 28 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 348 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 6 g