# Tuna Poke Bowls with Wakame, Furikake Avocado, Purple Daikon, and Cucumber Sunomono > Cool tuna with tamari, sesame, and scallions sits alongside silky wakame, furikake-dusted avocado, and crisp purple daikon. Vinegary cucumber sunomono keeps each bite bright, with a modest bed of white rice underneath to catch the savory dressing. - URL: https://www.chezjk.com/recipes/poke-night-bowl-tuna-wakame-avocado-sunomono - Author: Jonathan Katzman - Cooked and photographed: 2024-03-28 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Tuna Poke Bowls with Wakame, Furikake Avocado, Purple Daikon, and Cucumber Sunomono](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F4fdb7cb130212163.jpg) ## Tamari-Sesame Tuna Poke A restrained dressing seasons the tuna without obscuring its flavor. Tossing just before serving preserves its supple texture. ### Ingredients - 1.5 lb tuna loin suitable for raw consumption, kept refrigerated - 2 tablespoons gluten-free tamari - 2 teaspoons toasted sesame oil - 1 teaspoon unseasoned rice vinegar - 3 scallions, thinly sliced - 1 nori sheet, finely shredded - 1 teaspoon toasted sesame seeds ### Instructions 1. Pat the tuna dry, remove any tough connective tissue, and cut into 3/4-inch pieces using a clean knife and board. Refrigerate while preparing the other components. 2. Combine the tamari, sesame oil, and rice vinegar in a chilled bowl. 3. Just before serving, gently toss the tuna with the dressing and scallions. Fold in the nori and sesame seeds, then serve immediately. ### Notes - Buy from a trusted fishmonger and confirm that the tuna is appropriate for raw consumption and has received any necessary parasite-control treatment; a 'sushi-grade' label alone is not a safety guarantee. - Keep at or below 40°F until assembly. Raw fish is not recommended for pregnant people, young children, older adults, or immunocompromised diners. ## Wakame Salad Broad, tender wakame leaves bring a clean marine flavor. Thorough draining keeps the light sesame-vinegar dressing from becoming watery. ### Ingredients - 20 g dried wakame - 1 tablespoon unseasoned rice vinegar - 1 teaspoon gluten-free tamari - 1 teaspoon toasted sesame oil - 1/2 teaspoon honey - 1 teaspoon toasted sesame seeds ### Instructions 1. Soak the wakame in plenty of cool water according to the package directions, usually 5–10 minutes, until tender and fully expanded. 2. Drain, rinse, and gently squeeze out excess water. Trim any tough stems and cut large leaves into broad bite-size pieces. 3. Whisk together the vinegar, tamari, sesame oil, and honey. Toss with the wakame and sesame seeds, then chill until serving. ### Notes - Wakame expansion varies; aim for approximately 2 loosely packed cups after soaking. - If the salad tastes overly salty, rinse the wakame again before dressing. ## Avocado with Furikake Creamy avocado balances the acidic salads, while sesame and nori add a dry, savory crunch. ### Ingredients - 2 ripe but firm avocados - 1 tablespoon gluten-free, dairy-free sesame-nori furikake ### Instructions 1. Halve and pit the avocados, then scoop out the flesh and cut into generous chunks. 2. Divide among the bowls just before serving and sprinkle with furikake. ### Notes - Choose a furikake without wheat or milk ingredients; a simple sesame, nori, and salt blend works well. ## Thinly Sliced Purple Daikon Raw daikon contributes peppery crunch and color without adding another strongly dressed element. ### Ingredients - 6 oz purple daikon radish, scrubbed ### Instructions 1. Trim the daikon and peel only if the skin is tough. Slice into very thin rounds or half-moons with a sharp knife or mandoline. 2. Soak in ice water for 5 minutes to crisp, then drain and pat thoroughly dry. 3. Keep chilled until ready to arrange in small overlapping stacks. ## Cucumber Sunomono A brief salting firms the cucumber and removes excess water. Rice vinegar and a little honey give a clean sweet-sour contrast to the tuna and avocado. ### Ingredients - 4 Persian cucumbers, about 12 oz total - 1/2 teaspoon fine sea salt - 3 tablespoons unseasoned rice vinegar - 2 teaspoons honey - 1 tablespoon water - 1 teaspoon toasted sesame seeds ### Instructions 1. Slice the cucumbers on a slight diagonal into rounds about 1/8 inch thick. Toss with the salt and let stand for 10 minutes. 2. Drain and gently squeeze out the released liquid without crushing the slices. If noticeably salty, rinse briefly and drain again. 3. Whisk the vinegar, honey, and water until combined. Toss with the cucumber and sesame seeds, then refrigerate for 10 minutes. 4. Lift the cucumbers from the dressing with a slotted spoon when plating so the bowl does not become soupy. ## White Rice Plain short-grain rice catches the poke juices without competing with the separately seasoned vegetables. ### Ingredients - 1.5 cups Japanese short-grain white rice - 1.75 cups water, or the amount directed by the rice package ### Instructions 1. Rinse the rice in several changes of cool water until the water is mostly clear, then drain. 2. Combine the rice and measured water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, or according to the package directions. 3. Remove from the heat and let stand, covered, for 10 minutes. Fluff gently. 4. Spread the portions in serving bowls and let the steam dissipate until barely warm before adding the chilled tuna. Do not leave cooked rice at room temperature for more than 2 hours. ## Overall Timing / Workflow Prepare the rice and cold vegetables first so the tuna stays refrigerated until the final toss. ### Instructions 1. 0:00 — Rinse and start the rice. Rehydrate the wakame and slice and salt the cucumbers. 2. 0:10 — Drain and dress the wakame. Drain and dress the cucumbers, then refrigerate both. 3. 0:20 — Slice, crisp, and dry the daikon. Mix the tuna dressing and prepare the scallions and nori. 4. 0:25 — Finish the rice and let individual portions cool to barely warm. Cut the tuna and return it to the refrigerator. 5. 0:35 — Cut the avocado, dress the tuna, and assemble all four bowls immediately. ## Plating Distinct sections preserve each component's texture and let the diner combine bites as they go. ### Instructions 1. Divide the barely warm rice among four wide, shallow bowls. 2. Arrange the tuna along one side, wakame at the back, and avocado opposite the tuna. 3. Add a small fan of purple daikon and a drained mound of cucumber sunomono at the front. 4. Finish the avocado with furikake and serve immediately, keeping the salads and tuna in distinct sections. ## Leftover Path Separate storage prevents watery salads from soaking the rice and protects the texture of the remaining components. ### Instructions 1. Prepare only as much raw tuna as you plan to serve. Refrigerate any untouched remainder immediately and use within 24 hours of preparation, or sooner if advised by the fishmonger. 2. For a cooked leftover meal, cook properly refrigerated tuna to 145°F and serve with reheated rice and the cold vegetables. Discard fish that has been warm for more than 2 hours; cooking does not make temperature-abused fish safe. 3. Store wakame, cucumber, and daikon separately in covered containers in the refrigerator and use within 2 days. Avocado is best eaten the same day. 4. Refrigerate rice promptly in a shallow container, within 2 hours of cooking. Use within 3–4 days and reheat until steaming hot. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.