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VEGAN POKE BOWL

Vegan Poke Bowl complete with spicy "seafood" salad!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people

Ingredients
  

FOR THE RICE

  • 4 cups cooked rice I used brown rice
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sugar can omit

FOR THE TOPPINGS

  • 1 carrot, shaved into strips
  • 1 cucumber, chopped into slices
  • 2 green onions, chopped
  • 1 avocado, sliced
  • 1 cup shredded cabbage
  • 1 tbsp sesame seeds

FOR "SEAFOOD" SALAD

  • 2 cup shiitake mushrooms
  • 1 can heart of palm, drained and diced
  • 1 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp nori flakes
  • 1/4 tsp Old Bay seasoning
  • 1 tbsp soy
  • 1 tbsp agave can use maple syrup
  • 1 tsp rice vinegar can substitute any light vinegar
  • 1/8 tsp salt
  • 1 lemon, juiced

FOR SRIRACHA MAYO--FOR "SEAFOOD" SALAD

  • 2 tbsp vegan mayo
  • 1/2 tsp sriracha
  • 1/2 tsp soy sauce
  • 1/4 tsp rice vinegar
  • 1/4 tsp sesame oil

Instructions
 

MAKE THE SEAFOOD SALAD

  • Add olive oil mushrooms to a pan
    sautéed mushrooms for vegan "seafood" salad
  • Sautéed over medium heat for about 5 minutes
  • Add heart of palm to pan and cook for 5 more minutes
    Heart of palm and mushrooms for vegan "seafood" salad
  • While mushrooms and heart of palm are sautéing prep the marinade
  • Combine remaining ingredients under SEAFOOD SALAD. Do not include the sriracha mayo ingredients, those are for after.
  • Stir ingredients until combined
  • Once you have sautéed veg for 10 minutes add marinade to pan
    Prepping vegan "seafood" salad
  • Cook for another minute
  • Remove from heat and let cool
  • ***I prefer to let this step of the salad marinate a day in the fridge to help really absorb the flavor, but if you are short on time this step is not necessary

PREP THE SRIRACHA MAYO

  • Combine all ingredients for the sriracha mayo in a bowl
  • Mix until combined
    Vegan sriracha mayo

COMBINE SRIRACHA MAYO AND "SEAFOOD" SALAD

  • Once the "seafood" salad has marinated for a day or cooled (if you do not have the time to marinate for a day) combine with sriracha mayo. ***If there is still liquid in the "seafood" salad after marinating strain out the extra liquid so you don't end up with salad soup!
  • Set aside

PREP THE TOPPING

  • Wash and slice your choice of vegetable
  • For this recipe I thinly shaved carrots, cut up some cucumbers, sliced avocado, thinly chopped cabbage. I also incorporated edamame

PREP THE RICE

  • In a sauce pan combine soy sauce, rice vinegar, and sugar
  • Heat over medium heat until sugar is dissolved
  • Remove from heat and combine with cooked rice
    brown rice for vegan poke bowl
  • ***I personally prefer my Poke Bowl rice lukewarm, but feel free to make it hotter or allow it to cool more if preferred
  • Set aside

CONSTRUCT THE BOWL

  • Build your bowls!
  • Start with a cup of rice per bowl (serves 4)
    Brown rice for vegan poke bowl
  • Top with a sprinkle of nori flakes if desired for an extra fishy flavor
  • Sprinkle sesame seeds over rice
  • Top with "seafood" salad, veggies, and green onion
    Building vegan poke bowl
  • Want it extra spicy? Top with sriracha!
  • Enjoy!
    Vegan poke bowl with spicy vegan "seafood" salad
Keyword heart of palm, mushrooms, poke bowl, sriracha mayo, vegan, vegan poke bowl, vegan seafood