Vegan Poke Bowl
Why this recipe works
- Fresh texture contrast: Soft seasoned rice, creamy avocado, crisp cucumber and tender edamame give the bowl balance in every bite.
- Clean acidity: Rice vinegar sharpens the sushi rice and marinade, keeping the tofu, avocado and sesame oil from feeling heavy.
- Efficient workflow: The tofu marinates while the rice cools and the vegetables are prepared, keeping the total time practical for lunch.
Get the most out of this recipe
Ingredient notes
- Choose firm tofu: Firm tofu holds its shape when tossed in the soy-sesame marinade and gives the bowl a more satisfying bite.
- Use firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to slice cleanly without collapsing into the rice.
- Add nori at the end: Nori softens quickly once it touches moisture, so scatter it over the bowl just before serving.
Timing notes
- Rest the rice: Let the cooked sushi rice stand covered before fluffing so the grains settle and stay tender.
- Serve slightly cool: Assembling with rice that is just warm or cooled helps keep the cucumber, avocado and spring onion fresh.
Make-ahead tips
- Keep components separate: Store the rice, tofu and vegetables in separate airtight containers for the best texture.
- Finish just before eating: Add the avocado and nori at the last moment so the avocado stays fresh and the nori keeps its texture.
- Good for lunch prep: The rice, tofu and edamame can be prepared ahead and combined with the fresh toppings when needed.
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 take off the heat, cover, and rest 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 in a bowl, then add the tofu and gently toss. Leave to marinate while you prep the vegetables.
- Steam the edamame for 3 to 4 minutes until hot and tender, then cool briefly. Slice the cucumber into half-moons, slice the spring onion, and cut the avocado into slices. Tear or snip the nori sheets into thin strips.
- Divide the rice between two bowls. Top with the marinated tofu, cucumber, avocado and edamame. Drizzle over any remaining marinade, then finish with the spring onion, nori and sesame seeds.
Recipe notes
Tips
- For the cleanest flavour, let the rice cool to just warm before assembling so it does not soften the vegetables.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the tofu is fresh and the edamame is cooked piping hot.
Substitutions
- Replace rice vinegar with white vinegar for a sharper, more direct acidity.
- Replace sesame seeds with roasted sesame seeds for a deeper nutty finish.
Storage
- Refrigerate up to 2 days
- Store rice, tofu and vegetables in separate airtight containers for the best texture. For leftovers, keep the avocado and nori separate and add just before eating; eat cold, or bring the rice and tofu to room temperature before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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