Tuna Poke Bowl

Make sure you use sushi-grade tuna (safe to eat raw)
Prep
30 Mins
Cook
25 Mins
Serves
4

Ingredients

Sesame Togarashi Naan

  • 1 pkg Panaji Roasted Garlic and Cilantro Naan (2 pack)
  • 2 tbsp sesame oil
  • 2 tsp Togarashi spice
  • Salt to taste

Rice

  • 3 cups cooked brown rice (cook according to package instructions)
  • 5 tbsp Japanese roasted sesame salad dressing
  • Salt to taste

Tuna

  • 1 lb fresh sushi grade tuna loin, cut into 1/2” cubes
  • 4 tbsp Japanese roasted sesame salad dressing
  • 2 tbsp Japanese soy sauce
  • 2 green onions, thinly sliced

Toppings

  • 2 cups cooked edamame
  • 1 cup carrots, julienned
  • 1 cup mango, cut into ½” dice
  • 1 cup cucumber, sliced into half moons
  • 1 cup seaweed salad, store bought
  • 1 cup crab salad, store bought
  • 1 avocado, cut into ½” dice
  • Sriracha mayo
  • Roasted seasoned nori
  • Wasabi peas

Cooking Steps

  • Preheat oven to 300°F. Using a pizza cutter, cut the naan crosswise into triangles. Place triangles on parchment- lined baking sheet, spread 1 inch apart. Brush naan with sesame oil and sprinkle with Togarashi and salt. Bake for 20-25 minutes or until golden brown and crisp, then set aside to cool.
  • Place cooked rice, salad dressing and salt in a bowl, mix thoroughly and set aside.
  • Place tuna, salad dressing, soy sauce and onions in a bowl, coat tuna thoroughly and set
  • To assemble the Poke bowls, divide the rice between 4 bowls. Divide the toppings between the 4 bowls and top the rice with tuna, edamame, carrots, mango, cucumber, seaweed salad, crab salad and diced avocado.
  • Drizzle Sriracha mayo over each bowl and garnish with the roasted nori and Wasabi