Loaded Poke Bowls with Furikake Granola

Name: Loaded Poke Bowls with Furikake Granola
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/2 cup salted roasted peanuts, chopped; 1/4 cup unsweetened flaked coconut; 3 tablespoons sesame seeds; 2 nori sheets, crumbled and toasted; 1 tablespoon dried bonito flakes; 1 tablespoon pure maple syrup; 1 tablespoon sesame oil; 1 tablespoon Sriracha; 1/2 teaspoon kosher salt; 1 cup matchstick-cut carrots; 1 medium English cucumber, cut into 2- x 1/4-inch matchsticks (about 1 cup); 1 jalapeño, thinly sliced; 1/4 cup rice wine vinegar; 2 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 teaspoon kosher salt; 1/3 cup soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons sesame oil; 2 tablespoons sliced scallion; 1 tablespoon orange zest plus 1 tablespoon fresh orange juice; 2 teaspoons grated peeled fresh ginger; 1 teaspoon kosher salt; 1 garlic clove, grated with a Microplane grater; 1 pound sushi-grade tuna, cut into 1/2-inch cubes; 1/2 cup Sriracha mayonnaise; 2 cups cooked sushi rice; Sliced avocado and fresh cilantro, for serving

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OK, so the ingredient list is long, but this recipe is full of make-ahead moments that make it extra-easy to prep in advance, like the Furikake Granola (a total flavor explosion!) and the effortless quick-pickled veggies. If you’re missing a few items on this list, take a field trip to your local Asian market to stock your pantry; there’s a world of exciting ingredients waiting that will revive your weeknight cooking routine.

By Mary Claire Britton

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Loaded Poke Bowls with Furikake Granola

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Loaded Poke Bowls with Furikake Granola

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Recipe Summary test

Ingredients

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Reviews

All Reviews for Loaded Poke Bowls with Furikake Granola