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Tuna Poke Bowl with Seaweed

Tuna Poke Bowl with Seaweed

Tuna Poke Bowl with Seaweed

Course: LunchDifficulty: Easy


Prep time


Cooking time



Tuna Poke Bowl with Seaweed is simple and quick to make, Tuna Poke requires very few ingredients, but ones that are raw & fresh! Serves 4-6 as an appetizer or 2-3 as a main course.
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  • 2 teaspoons dried Wakame fronds

  • 1 teaspoon dried Sea Chicory (choose red or green)

  • 350g raw sashimi-grade tuna, cut into small cubes (1.5cm)

  • 1 avocado, cubed

  • 1 red onion, cut fine

  • 1 spring onion, thinly sliced

  • 1 teaspoon white or black sesame seeds, or a mix

  • 4 teaspoons (20ml) soy sauce/Tamari, more or less to taste

  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste

  • 1 teaspoon (5ml) honey, more or less to taste

  • Crushed red pepper, to taste (optional)

  • Kelp Salt and freshly ground pepper

  • Steamed rice (if eating as a meal)


  • Place Wakame and Sea Chicory in separate small bowls. Cover with tepid water and let rest until re-hydrated and tender, about 5 minutes.
  • Meanwhile, place tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper in a large bowl. Season with a small pinch of salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired.
  • Drain the seaweed and squeeze out excess water. Roughly chop the seaweeds, add to the bowl and mix until well combined.
  • Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.


  • Tip: Poke recipe is best eaten freshly made –  the seaweed will release its agar and become ‘slimy’ if it is made to wait too long.
  • Read more about Sea Chicory and wakame.

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