Vegetarian Tuna Poke Bowl

Dive into a vibrant and flavor-packed *Vegetarian Tuna Poke Bowl* that’s as fresh as it is satisfying! This creative plant-based spin on the traditional poke bowl swaps tomato "tuna" for an umami-rich alternative, crafted by marinating blanched plum tomatoes in a savory blend of soy sauce, sesame oil, rice vinegar, and nori. Paired with perfectly seasoned sushi rice and topped with nutrient-dense favorites like creamy avocado, crisp cucumber, crunchy radishes, and protein-packed edamame, this recipe is a feast for both the eyes and the palate. Finished with a sprinkle of black and white sesame seeds and an optional drizzle of spicy sriracha, it’s the ultimate combination of freshness and bold flavor. Perfect for a quick and healthy 30-minute meal, this vegetarian poke bowl offers a guilt-free indulgence for sushi lovers and plant-based eaters alike!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

Cut the peeled tomatoes into quarters and gently scoop out the seeds and pulp, leaving just the firmer flesh.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Prepare the toppings: Slice the avocado, cucumber, radishes, and scallions. Set aside along with the edamame.

Step 7

Assemble the bowls: Divide the sushi rice between two bowls. Arrange the marinated tomato 'tuna,' avocado slices, cucumber, radishes, edamame, and scallions on top.

Step 8

Garnish with black and white sesame seeds. Add a drizzle of sriracha if desired for heat. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1277.7g)

Amount per serving	% Daily Value*
Calories	949.9

Total Fat 45.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 2200.1mg	0%
Total Carbohydrate 113.5g	0%
Dietary Fiber 22.4g	0%
Total Sugars 19.6g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 259.8mg	0%
Iron 7.6mg	0%
Potassium 2368.7mg	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: 41.8%

Protein: 12.2%

Carbs: 46.0%