Vegetarian Tuna Poke Bowl
Dive into the vibrant world of plant-based cuisine with this Vegetarian Tuna Poke Bowl, a fresh and flavorful twist on the traditional Hawaiian dish. Perfect for sushi lovers and creative eaters, this recipe transforms plum tomatoes into a delightful, tuna-like centerpiece by marinating them in a savory blend of soy sauce, sesame oil, rice vinegar, ginger, garlic, and crumbled nori for a burst of umami. Served atop perfectly seasoned sushi rice, this bowl is built with nutritious toppings like creamy avocado, crisp cucumber, radishes, tender edamame, and aromatic scallions, all crowned with a sprinkle of black and white sesame seeds. Ready in less than an hour, this colorful meal is ideal for lunch or dinner and can be customized with a splash of sriracha for those who enjoy a spicy kick. It's a deliciously satisfying, vegetarian-friendly poke bowl that's both wholesome and Instagram-worthy!
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Recipe Information
Ingredients
- 4 medium plum tomatoes
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 sheet nori sheet
- 1 teaspoon fresh ginger
- 1 small garlic clove
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar (for sushi rice)
- 1 teaspoon sugar
- 1 medium avocado
- 1 small cucumber
- 0.5 cup edamame (shelled)
- 3 small radishes
- 2 stalks scallions
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon sriracha (optional)
Instructions
Prepare the tomato 'tuna': Bring a pot of water to a boil and prepare an ice bath. Score the bottom of each tomato with an 'X' using a knife. Blanch the tomatoes in boiling water for 30 seconds, then transfer them immediately to the ice bath. Peel off the skins.
Cut the peeled tomatoes into quarters and gently scoop out the seeds and pulp, leaving just the firmer flesh.
In a bowl, combine 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, grated fresh ginger, and the minced garlic clove. Crumble the nori sheet into small pieces and add to the marinade. Add the tomato wedges and gently toss to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Cook the sushi rice: Rinse the rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is resting, mix 2 tablespoons rice vinegar and 1 teaspoon of sugar in a small bowl. Gently fold this mixture into the cooked rice once it's cooled slightly.
Prepare the toppings: Slice the avocado, cucumber, radishes, and scallions. Set aside along with the edamame.
Assemble the bowls: Divide the sushi rice between two bowls. Arrange the marinated tomato 'tuna,' avocado slices, cucumber, radishes, edamame, and scallions on top.
Garnish with black and white sesame seeds. Add a drizzle of sriracha if desired for heat. Serve immediately and enjoy!
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 19.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2369 mg | 50% | |
*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.
