Vegan Salmon Poke Bowl

Dive into the vibrant flavors of this Vegan Salmon Poke Bowl, a plant-based twist on the classic Hawaiian dish. Featuring tender carrot "salmon" marinated in a savory blend of soy sauce, sesame oil, rice vinegar, and crumbled nori, this recipe captures the essence of fresh seafood without any fish involved. Paired with fluffy sushi rice, crisp cucumber, creamy avocado, and protein-packed edamame, every bite is a harmonious balance of taste and texture. Finished off with crunchy sesame seeds, zesty green onions, and a touch of pickled ginger, this bowl is as visually stunning as it is delicious. Perfectly customizable and ready in under an hour, this colorful vegan poke bowl is a feast for your eyes and your taste buds, making it a must-try for plant-based food enthusiasts.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the 'salmon' carrots. Peel the carrots and slice them into thin strips, resembling the shape of salmon sashimi pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove the rice from heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.

Step 6

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.

Step 7

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.

Step 8

Sprinkle sesame seeds and chopped green onions over the top for added flavor and crunch.

Step 9

Add a small amount of pickled ginger on the side, and serve immediately.

Nutrition Facts

Serving size	(2467.4g)

Amount per serving	% Daily Value*
Calories	1610.4

Total Fat 54.6g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 3865.2mg	0%
Total Carbohydrate 238.9g	0%
Dietary Fiber 47.5g	0%
Total Sugars 45.0g
Protein 56.3g	0%

Vitamin D 0IU	0%
Calcium 707.7mg	0%
Iron 15.6mg	0%
Potassium 4593.2mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 13.5%

Carbs: 57.1%