Vegan Salmon Poke Bowl
Discover the vibrant flavors of this Vegan Salmon Poke Bowl, a plant-based twist on the beloved Hawaiian dish. Featuring thinly sliced marinated carrots as a convincing salmon substitute, this recipe captures the essence of traditional poke with a combination of soy sauce, sesame oil, nori, and maple syrup to infuse bold umami flavors. Served atop fluffy sushi rice and accompanied by a medley of fresh toppings like creamy avocado, crisp cucumber, peppery radish, and tender edamame, this bowl is as colorful as it is delicious. Garnished with sesame seeds, green onions, and pickled ginger, it’s a perfect fusion of textures and tastes that will leave you craving more. Ready in under an hour, this easy and nutritious recipe is ideal for meal prepping or impressing your guests with a beautiful, guilt-free dish.
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Recipe Information
Ingredients
- 4 large carrots
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 nori sheet, crumbled
- 1 tablespoon maple syrup
- 1 teaspoon ginger, grated
- 0.5 teaspoon garlic powder
- 2 cups sushi rice
- 2.5 cups water
- 1 cucumber, sliced
- 1 cup edamame, shelled
- 1 avocado, diced
- 4 radish, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onion, chopped
- 0.5 cup pickled ginger
Instructions
Begin by preparing the 'salmon' carrots. Peel the carrots and slice them into thin strips, resembling the shape of salmon sashimi pieces.
In a medium-sized bowl, create the marinade by combining soy sauce, rice vinegar, sesame oil, crumbled nori sheet, maple syrup, grated ginger, and garlic powder. Mix well.
Submerge the carrot strips in the marinade. Ensure the carrots are thoroughly coated. Cover the bowl and allow it to marinate for at least 30 minutes, letting them absorb as much flavor as possible.
While the carrots are marinating, prepare the sushi rice. Rinse the rice until the water runs clear. Combine rice and water in a saucepan. Bring it to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until the water is absorbed.
Remove the rice from heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.
Prepare the other poke bowl toppings by slicing the cucumber and radishes, dicing the avocado, and boiling the edamame if they are not pre-cooked.
Assemble the poke bowls: Start by adding a generous scoop of sushi rice to each bowl. Layer marinated carrots on top, followed by cucumber, edamame, avocado, and radishes.
Sprinkle sesame seeds and chopped green onions over the top for added flavor and crunch.
Add a small amount of pickled ginger on the side, and serve immediately.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 45.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4593 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
