Vegetarian Salmon Poke Bowl

Dive into the vibrant flavors of the Vegetarian Salmon Poke Bowl, a plant-based twist on the Hawaiian classic that's as colorful as it is satisfying. This recipe swaps traditional salmon for marinated carrot "sashimi" and golden, pan-seared tofu, capturing the essence of a poke bowl while remaining 100% vegetarian. Featuring a base of fluffy sushi rice, this dish is layered with fresh avocado, crunchy cucumber, crisp radishes, protein-packed edamame, and tangy seaweed salad. A savory-sweet marinade of soy sauce, sesame oil, and maple syrup ties the flavors together, while toasted sesame seeds, green onions, and nori strips add an irresistible finishing touch. Ready in under 40 minutes, it’s the perfect combination of wholesome ingredients and bold, umami-packed flavors—ideal for a healthy lunch or dinner.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Peel the carrots and cut them into thin, sashimi-like strips using a peeler.

Step 2

Slice the tofu into small, 1-inch cubes.

Step 3

In a medium bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, garlic powder, and ginger powder. Mix well to create the marinade.

Step 4

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.

Step 5

While the tofu and carrots are marinating, prepare the vegetables: slice the avocado, cucumber, and radishes into thin pieces. Set aside.

Step 6

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.

Step 7

Assemble the poke bowls: distribute the cooked sushi rice evenly into 4 bowls.

Step 8

Top with marinated carrots, cooked tofu cubes, sliced avocado, cucumber, radishes, edamame, and a small portion of seaweed salad.

Step 9

Sprinkle the poke bowls with sesame seeds and chopped green onions.

Step 10

Cut the nori sheet into small strips and add them on top of the poke bowls for added flavor and texture.

Step 11

Serve immediately and enjoy your Vegetarian Salmon Poke Bowl.

Nutrition Facts

Serving size	(1658.8g)

Amount per serving	% Daily Value*
Calories	1869.8

Total Fat 91.4g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 20.7g
Cholesterol 2mg	0%
Sodium 3555.0mg	0%
Total Carbohydrate 210.4g	0%
Dietary Fiber 38.1g	0%
Total Sugars 41.2g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 1718.2mg	0%
Iron 14.0mg	0%
Potassium 3778.4mg	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: 42.3%

Protein: 14.4%

Carbs: 43.3%