Desserts

Vegan Poke Bowl

👨‍🍳How To Make A Vegan Poke Bowl

Prepare The Rice

Rinse the rice under cold water until the water runs clear.
Combine the rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender. If you want to make your sushi rice in a rice cooker, follow these instructions: How To Make Sushi Rice In A Rice Cooker.
Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
In a small bowl, mix the rice vinegar, sugar, and salt. Stir this mixture into the cooked rice.

Prepare The Tofu

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, ginger, garlic, green onions, and sesame seeds.

Add the cubed tofu to the bowl and gently toss to coat. Let it marinate for at least 15 minutes.
Cook the Tofu (Optional but recommended for added texture):
Heat a non-stick skillet over medium-high heat. Add a small amount of oil.
Once the skillet is hot, add the marinated tofu cubes (reserve the marinade) and cook for about 3-5 minutes on each side, until the tofu is golden and slightly crispy.
Pour the reserved marinade over the tofu and cook for another 1-2 minutes, allowing the sauce to thicken slightly.

For The Toppings

Divide the cooked rice among serving bowls.
Arrange the cooked tofu on top of the rice.
Add the avocado, edamame, shredded carrots, cucumber, radish, seaweed salad, and pickled ginger around the tofu.
Sprinkle with chopped green onions and sesame seeds.

Make The Dressing

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, and ginger. If you prefer a creamier sauce, why not try my vegan Sriracha aioli sauce?

Customize It!

Pickled ginger adds a zingy, sushi-like kick to your vegan poke bowl.
Seaweed salad contributes a briny, ocean-fresh flavor and a unique texture.
Crispy fried onions add a satisfying crunch.
Chopped macadamia nuts add a buttery, tropical crunch.
Mango salsa introduces a sweet, tangy, and slightly spicy twist to your poke bowl.
Pickled vegetables, such as carrots or radishes, contribute a tangy, acidic note and they amp up the color factor.
Sriracha mayo drizzled on top adds a creamy, spicy kick that ties all the flavors together.
Wasabi peas add a fiery, horseradish-like heat and an interesting texture contrast.
Sliced jalapeños bring a fresh, green spiciness to the dish for those who enjoy a little extra heat.
Chopped kimchi adds tangy, spicy, and slightly sour flavor that’s wonderful in a vegan poke bowl. Just be sure to check the ingredients. Some kimchi isn’t vegan.

🙋Frequently Asked Questions

What’s a good fish substitute for vegan poke bowls?

Try my watermelon tuna recipe. You’ll be surprised how much it tastes like the real deal!

Is everything in a poke bowl raw?

No, not everything in a poke bowl is necessarily raw. While traditional poke bowls feature raw fish as the main ingredient, many other components are cooked or prepared in various ways.
In a vegan poke bowl, the main protein source, such as tofu, tempeh, or watermelon, is often marinated and sometimes cooked. Tofu can be pan-fried, grilled, or baked to enhance its texture and flavor. Tempeh is usually steamed, marinated, and then pan-fried or baked. Watermelon is typically marinated and served raw as a fish alternative.

If you thought going vegan meant saying goodbye to the joys of poke bowls, think again! With a few creative twists, you can create a vegan poke bowl that’s every bit as satisfying as its seafood-based counterpart.