Vegetarian Salmon Poke Bowl
Experience the vibrant flavors of the Vegetarian Salmon Poke Bowl, a plant-based twist on the classic Hawaiian dish that's perfect for sushi lovers seeking an alternative to seafood. This recipe swaps traditional salmon with tender marinated carrot "sashimi" and golden-browned tofu cubes, delivering a satisfying, protein-packed bite. A fusion of soy sauce, sesame oil, and maple syrup creates a savory-sweet marinade that brings depth to the carrots and tofu. Served atop fluffy sushi rice and accompanied by fresh, crisp toppings like creamy avocado, crunchy cucumber, colorful radishes, and a luscious seaweed salad, this bowl is a feast for the senses. Complete with a sprinkle of sesame seeds, chopped green onions, and umami-rich nori strips, it's a visually stunning, nutrient-rich meal ready in just 40 minutes. Ideal for vegetarians and anyone craving a wholesome, flavorful poke bowl, this recipe is vibrant, versatile, and utterly irresistible.
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Recipe Information
Ingredients
- 4 large carrots
- 200 grams extra firm tofu
- 60 milliliters soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ginger powder
- 400 grams cooked sushi rice
- 1 large avocado
- 1 medium cucumber
- 4 small radishes
- 100 grams edamame
- 50 grams seaweed salad
- 1 tablespoon sesame seeds
- 2 stalks green onions
- 1 small nori sheets
Instructions
Peel the carrots and cut them into thin, sashimi-like strips using a peeler.
Slice the tofu into small, 1-inch cubes.
In a medium bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, garlic powder, and ginger powder. Mix well to create the marinade.
Divide the marinade in half. Marinate the carrot slices in one half and the tofu cubes in the other half. Let both marinate for at least 15 minutes.
While the tofu and carrots are marinating, prepare the vegetables: slice the avocado, cucumber, and radishes into thin pieces. Set aside.
Heat a non-stick skillet over medium heat and add the marinated tofu cubes. Cook until they are slightly golden and heated through, about 5 minutes.
Assemble the poke bowls: distribute the cooked sushi rice evenly into 4 bowls.
Top with marinated carrots, cooked tofu cubes, sliced avocado, cucumber, radishes, edamame, and a small portion of seaweed salad.
Sprinkle the poke bowls with sesame seeds and chopped green onions.
Cut the nori sheet into small strips and add them on top of the poke bowls for added flavor and texture.
Serve immediately and enjoy your Vegetarian Salmon Poke Bowl.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 40.2 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3825 mg | 81% | |
*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.
