Tuna poke with Furikake Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Tuna poke with Furikake Also known as Maguropoke-don Nori Furikake.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Maguropoke-don Nori Furikake
The tuna poke bowl with algae furikake is a typical dish of Japanese cuisine that has gained increasing popularity around the world. With a unique combination of flavors and textures, this dish is a real explosion of taste for the taste.
The base of the poke bowl is Japanese rice, which is cooked and roasted with rice vinegar, sugar and salt, giving a slightly sweetened taste. On the rice, fresh tuna is added in cubes, marinated in shoyu sauce and ginger. Tuna is one of the most consumed fish in Japan and is known for its soft texture and soft taste.
In addition to tuna, the poke bowl can also be prepared with other types of fish, such as salmon, shrimp or pulp. This allows for a variety of flavors and combinations, making the dish even more versatile and adaptable to different tastes.
One of the most striking features of the poke bowl is the presence of the furikake of algae. Furikake is a typical mixture of spices of Japanese cuisine, which can be found in different flavors. In the case of the poke bowl, the furikake of algae is the most used, adding a crisp and salty touch to the dish.
In addition to the main ingredients, the poke bowl can also be accompanied by other ingredients such as avocado, cucumbers, purple onions, edamame and mango. These variations allow the dish to be even more colorful and nutritious, making it a healthy and balanced option for meals.
The poke bowl is a dish that can be served as a full meal or as a snack. Its versatility allows it to be consumed on different occasions, making it a practical and tasty option for those looking for a lighter and nutritious food.
In addition, the poke bowl is a fast and easy dish option to prepare at home. With fresh and quality ingredients, you can have a tasty and healthy meal in a few minutes.
In short, tuna poke bowl with algae furikake is a Japanese dish that has won the taste of people around the world. With a combination of unique flavors and textures, it is a versatile and healthy option for those seeking a balanced and tasty diet.
Origin and history of Poke de atum com Furikake
The poke bowl is a typical Hawaii dish, consisting of a bowl of rice, raw fish, vegetables and sauces. Its origin dates back to the 19th century, when workers from sugarcane plantations in Hawaii began preparing the dish for lunch, using fresh fish, rice and other ingredients available in the region.
The name "poke" comes from the Hawaiian verb "pokē", which means to cut into pieces. Originally, the dish was made with raw fish in cubes and tempered with sea salt, algae and onions. Over time, the poke bowl was becoming popular throughout Hawaii and gained new variations, such as the addition of fresh sauces and vegetables.
Nowadays, poke bowl is a very appreciated dish not only in Hawaii, but also in other countries, such as the United States and Japan. The combination of fresh and healthy ingredients, in addition to the unique flavor, make poke bowl a light and nutritious meal option.
About the recipe
- Name of the plate: Tuna poke with Furikake
- Name of the dish in English: Tuna poke bowls with seaweed furikake
- Name of the plate in Japanese: マグロポケ丼海苔ふりかけ
- Name of the Romanian dish: Maguropoke-don Nori Furikake
Information about preparation
- Time to prepare: 30 minutes
- Time of Cooking: 30 minutes
- Difficulty: SIMPLE
- It suits: 2 people
- Occasions: Summer, main meals
Ingredients – Ingredients
Check out the necessary and optional ingredients Tuna poke with FurikakeIt makes sense to improvise
- Tune of Tuna:
- 2 steaks of tuna, sushi grade, cut into small pieces
- 2 tablespoons of light soy sauce
- 5 ml of lemon juice
- 1 tablespoon of garlic oil
- 1/2 cup of fresh ginger
- 1 avocado, cut into small pieces
- 2 spring onions, finely sliced
- 1 cup, crushed roughly and served to serve
- 1 small lemon juice
- Furikake of sea algae:
- 2 cups nori seaweed, roasted
- 1 tablespoon of black salmon seeds
- 1 tablespoon of garlic seeds
- 2 tablespoons of beautiful flocks, optional
- 1 teaspoon of clear mascavo sugar
- Drawing of salt
- Pepper in powder
- to mount:
- Whole rice, cooked
- Carrots and fittings
- Peppery, Fated
- Rabanetes and Fatiados
- Sweets of sugar
- Ginger in Conservation
- Comestible flowers
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Tuna poke with Furikake. Follow the instructions below in the preparation mode or step by step.
Preparing the Tonic Pudding Bowl with Marine Algae Fúlikake
Step 1: Prepare the Furikake spice by grinding the leaves of nori algae, black and white salmon seeds, bonita flocks, mascavo sugar, salt and pepper into a fine powder using a pillow and a pillow.
Step 2: In a bowl, mix the soy sauce, salmon oil, lemon juice and ginger to create the tuna pull sauce.
Step 3: Add tuna, avocado, spring onion and coconut to the sauce and mix well.
Step 4: Divide the mixture between two bowl and place alongside whole rice and raw vegetables.
Step 5: Spray the Furikake spice over the bowl, according to your taste.
Step 6: Serve and enjoy the tuna drawing bowl with seaweed fúlikake. It is recommended to consume within an hour to ensure the best experience, as lemon juice can start cooking the tuna with its acids.
