Packed with make-ahead steps to simplify preparation, this savory poke recipe promises a burst of unique flavors. The ingredient list might seem lengthy but is rewarding, infusing a revitalizing taste to your weeknight meals. The essentials like furikake granola and swift pickled vegetables catapult the culinary journey. Missing items? Consider it an excuse to visit an Asian market nearest to you and explore the plethora of ingredients!

Poke, a Hawaiian term meaning "slice", is a dish characterized by its primary component, chopped into biteable sizes and marinated. According to Hawaii-born Chung Chow, head chef of Noreetuh, "Generally, poke refers to diced pieces of tuna that have been marinated with sesame oil and soy sauce, mixed with onion." But who said it's limited to sea creatures or needs to be uncooked or cubed all the time? Avocado cubes make a great addition too. In fact, Hawaiian grocery stores boast a vast lineup of poke, from octopus-based ones to mayonnaise-dressed, to those adorned with wasabi or kimchi – the result of strong Japanese and Korean influences.

Sure, poke traditionally uses uncooked fish. As Chef Chung Chow advises, "For authentic ahi poke using yellowfin or bigeye tuna, it's crucial to use incredibly fresh sushi- or sashimi-grade fish. Consult your local fish dealer specifically for sushi-grade tuna when intending to make raw-fish poke." An added advantage? Most of the components like granola, pickles, and rice can be prepared ahead of time. This way, when the time comes, only the tuna needs chopping, the marinade needs whipping, and the bowls need assembling, saving you lots of time.

Savor the crunchy texture of furikake granola, the quick-pickled veggies' tanginess, and the signature poke - a delightful mix of cubed sushi-grade tuna marinated with soy sauce, rice wine vinegar, and sesame oil, among other tantalizing ingredients. All topped with creamy Sriracha mayo, avocado slices, and fresh cilantro. Now, that's a meal worth the prep work!

This tempting recipe comes courtesy of Mary Claire Britton, with writing contributions by Molly McArdle.