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Vegan Tomato “Tuna” Poke Bowls Recipe

Vegan Tomato “Tuna” Poke Bowls Recipe
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5.1 from 25 reviews

Enjoy the fresh flavors of the ocean with a vegan twist in these delightful Tomato ‘Tuna’ Poke Bowls. Perfect for a light and satisfying meal, these bowls are bursting with vibrant colors and bold flavors that will tantalize your taste buds. The ‘tuna’ is made from juicy roma tomatoes marinated in a savory blend of soy sauce, ginger, sesame oil, sriracha, and lime juice, creating a refreshing and flavorful alternative to traditional poke. Paired with sushi rice and a variety of fresh toppings, this dish is a true delight for both the eyes and the palate.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Marinating, Boiling, Stirring, Assembling
  • Cuisine: Asian Fusion
  • Diet: Vegan

Ingredients

Tomato Tuna

  • 6 roma tomatoes
  • ¼ cup soy sauce (60 mL)
  • 2 Tbsp fresh grated ginger
  • 2 Tbsp toasted sesame oil (30 mL)
  • 2 Tbsp sriracha (15 g)
  • 1 Tbsp lime juice (15 mL)

Sushi Rice

  • 2 cups uncooked sushi rice (240 g)
  • ¼ cup rice vinegar (60 mL)
  • 2 Tbsp sugar
  • ½ tsp salt

Toppings

  • Veggies: Avocado, cucumber, edamame, green onion
  • Flavor Boosters: Nori, pickled ginger, wasabi, fried onions
  • Spicy Mayo: 1 Tbsp mayonnaise + 1 tsp sriracha

Instructions

  1. Blanch Tomatoes: Score a small ‘X’ in the bottom of each of the 6 roma tomatoes. Drop into a pot of boiling water, removing after about 30 seconds, when skin begins to peel away. Immediately plunge tomatoes into a bowl of ice water.
  2. Cut Tomatoes: Peel the skin from each tomato. Cut each into quarters lengthwise, then scoop out the seeds. Transfer to a lidded container.
  3. Marinate: Stir together ¼ cup soy sauce, 2 Tbsp fresh grated ginger, 2 Tbsp toasted sesame oil, 2 Tbsp sriracha, and 1 Tbsp lime juice, then drizzle over the tomato. Toss to coat, and let marinate for at least 1 hour (overnight is ideal).
  4. Rice: Meanwhile, prepare 2 cups uncooked sushi rice according to package instructions. Stir together ¼ cup rice vinegar, 2 Tbsp sugar, and ½ tsp salt. Right before serving, stir this into the rice.
  5. Assemble: Prepare your desired toppings. Spoon rice into each serving bowl, topping with fillings and tomato tuna (serve either in large pieces or cut into cubes).

Notes

  • Storage: The tomato can be stored in the fridge for up to 3 days. The other components will last up to 5 days in the fridge in an airtight container.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-tomato-tuna-poke-bowls-recipe/