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–+ servings
vegan poke bowl

Vegan Poke Bowl

A simple recipe that mimicks fish using tomatoes and seaweed!
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Course Dinner, Lunch
Cuisine Asian
Servings 2 people

Ingredients
  

  • 2 Cups organic rice
  • 2 stalks of celery
  • 1 small cucumber
  • 2 large heirloom tomatoes
  • 1 ripe avocado
  • 1 Cup of purple cabbage
  • 2 scallions green onions use the whole onion-green & white parts
  • 1/4 Cup of soy sauce
  • 1 Tsp of toasted sesame oil
  • 1 Tsp of toasted sesame seeds
  • 1-2 sheets of Nori seaweed
  • Dash of garlic salt
  • Dash of pepper
  • Sauce
  • 1/2 Cup of vegan mayo
  • 1 Tbls hot sauce/Sriracha
  • 2 Tsp water

Instructions
 

  • First step is to cook the rice in a rice cooker or on a conventional stove top.
  • Then, chop up the tomatoes, place in a bowl.
  • Blend seaweed sheets into small pieces.
  • Add soy sauce, toasted sesame seed oil, seaweed and a dash of garlic salt and pepper.
  • Let marinate overnight, or for 20 minutes.
  • Chop and cut up vegetables into bite size pieces.
  • Add rice to the bottom of a medium or large sized bowl.
  • Top with vegetables, in separate areas.
  • Add tomatoes and sprinkle the marinade on the rice.
  • Top all ingredients with the special sauce and sprinkle with sesame seeds. Enjoy!

Notes

Note: This recipe is inspired by the fabulous Chef Charity Morgan’s recipe in her amazing cookbook “Unbelievably Vegan”!
Keyword vegan
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