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.

Mary Claire Britton

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
40 mins
total:
1 hr 10 mins
Yield:
4
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Ingredients

FURIKAKE GRANOLA
PICKLES
POKE BOWLS

Directions

Make the furikake granola
  • Preheat oven to 325°F. Stir together peanuts, coconut, sesame seeds, toasted nori, bonito flakes, maple syrup, sesame oil, Sriracha, and salt in a small bowl. Spread mixture in an even layer on a baking sheet. Bake in preheated oven until golden brown, about 8 minutes, stirring halfway through baking. Let cool completely, about 15 minutes.

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While granola cools, make the pickles
  • Toss together carrot, cucumber, jalapeño, vinegar, sugar, and salt in a medium bowl. Let stand 30 minutes.

Make the poke bowls
  • Whisk together soy sauce, vinegar, sesame oil, scallion, orange zest and juice, ginger, salt, and garlic in a medium bowl. Add cubed tuna to soy sauce mixture, and toss to combine. Let stand 10 minutes.

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