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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
Servings: 4 people
Course: Main Course
Ingredients Method

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

Method
 

MAKE THE SEAFOOD SALAD
  1. Add olive oil mushrooms to a pan
    sautéed mushrooms for vegan "seafood" salad
  2. Sautéed over medium heat for about 5 minutes
  3. Add heart of palm to pan and cook for 5 more minutes
    Heart of palm and mushrooms for vegan "seafood" salad
  4. While mushrooms and heart of palm are sautéing prep the marinade
  5. Combine remaining ingredients under SEAFOOD SALAD. Do not include the sriracha mayo ingredients, those are for after.
  6. Stir ingredients until combined
  7. Once you have sautéed veg for 10 minutes add marinade to pan
    Prepping vegan "seafood" salad
  8. Cook for another minute
  9. Remove from heat and let cool
  10. ***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
  1. Combine all ingredients for the sriracha mayo in a bowl
  2. Mix until combined
    Vegan sriracha mayo
COMBINE SRIRACHA MAYO AND "SEAFOOD" SALAD
  1. 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!
  2. Set aside
PREP THE TOPPING
  1. Wash and slice your choice of vegetable
  2. For this recipe I thinly shaved carrots, cut up some cucumbers, sliced avocado, thinly chopped cabbage. I also incorporated edamame
PREP THE RICE
  1. In a sauce pan combine soy sauce, rice vinegar, and sugar
  2. Heat over medium heat until sugar is dissolved
  3. Remove from heat and combine with cooked rice
    brown rice for vegan poke bowl
  4. ***I personally prefer my Poke Bowl rice lukewarm, but feel free to make it hotter or allow it to cool more if preferred
  5. Set aside
CONSTRUCT THE BOWL
  1. Build your bowls!
  2. Start with a cup of rice per bowl (serves 4)
    Brown rice for vegan poke bowl
  3. Top with a sprinkle of nori flakes if desired for an extra fishy flavor
  4. Sprinkle sesame seeds over rice
  5. Top with "seafood" salad, veggies, and green onion
    Building vegan poke bowl
  6. Want it extra spicy? Top with sriracha!
  7. Enjoy!
    Vegan poke bowl with spicy vegan "seafood" salad