Vegetarian Poke Bowl
Why this recipe works
- Bright, savoury balance: Rice vinegar sharpens the soy and sesame dressing, keeping the bowl fresh rather than heavy.
- Good texture contrast: Soft rice and creamy avocado are balanced by crisp cucumber, firm tofu, tender edamame and brittle nori.
- Fast lunch format: Most of the work is simple assembly, with the tofu marinating while the toppings are prepared.
Get the most out of this recipe
Ingredient notes
- Use firm tofu: Firm tofu holds its shape better when cubed and tossed with the soy-sesame dressing.
- Choose the right avocado: A ripe but firm avocado slices cleanly and stays creamy without collapsing into the rice.
- Keep nori crisp: Add the nori just before serving so it keeps its delicate texture and savoury aroma.
Make-ahead tips
- Store separately: Keep the rice, tofu and vegetables in separate airtight containers, with the nori held back until serving.
- Prep most toppings ahead: The cucumber, spring onion, edamame and marinated tofu can be prepared in advance; slice the avocado fresh for the best colour and texture.
- Serve chilled or gently brought up: Eat the bowl chilled, or let the rice and tofu stand briefly at room temperature before serving for a softer texture.
Serving ideas
- Finish with extra freshness: A little extra spring onion or sesame seed gives the bowl more aroma and contrast at the table.
- Add a creamy accent: For a richer bowl, serve with a drizzle of mayonnaise-style sesame sauce or a little extra soy-sesame dressing.
- Serve with green tea: Unsweetened green tea works well with the sesame, soy and nori flavours without overpowering the bowl.
Common mistakes
- Let the rice settle: Allowing the cooked rice to rest off the heat helps it become tender and cohesive rather than wet or uneven.
- Check the soy sauce: Soy sauces vary in saltiness, so taste the dressing and balance it with a little extra rice vinegar if needed.
- Add avocado last: Cutting the avocado just before serving keeps it bright, neat and creamy.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Cook it in a saucepan according to the packet, then cover off the heat for 10 minutes. Fluff into a bowl and fold through 1 tbsp of the rice vinegar; set aside to cool slightly.
- Cut the tofu into bite-sized cubes. Whisk 3 tbsp soy sauce with the toasted sesame oil and the remaining 1 tbsp rice vinegar, then toss with the tofu. Leave to marinate while you prepare the toppings.
- Steam the edamame for 3 to 4 minutes until tender, then cool briefly. Slice the cucumber, slice the spring onion, and cut the avocado into slices. Tear or snip the nori sheets into thin strips.
- Spoon the rice into two bowls. Arrange the tofu, edamame, cucumber and avocado on top. Drizzle with any remaining marinade, then scatter over the spring onion, nori and sesame seeds to serve.
Recipe notes
Tips
- Taste the dressing before adding the tofu; if your soy sauce is very salty, splash in a little more rice vinegar for balance.
- For neat slices, cut the avocado just before serving so it stays bright and creamy.
Substitutions
- Replace rice vinegar with white vinegar for a sharper acidity.
- Replace sesame seeds with roasted sesame seeds for a toastier finish.
Storage
- Refrigerate up to 2 days
- Refrigerate rice, tofu and vegetables in separate airtight containers. Keep the nori separate so it stays crisp, and slice the avocado fresh if possible; eat chilled, or let the rice and tofu stand at room temperature for 15 minutes before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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