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Vegan Poke Bowl

This Vegan Poke bowl is flavorful, easy to make, and satisfying. The umami from the soy sauce, acid from the vinegar, and spice from the red pepper flakes makes for a delicious meal.
Prep Time30 minutes
Active Time30 minutes
Marinating Time10 hours
Total Time11 hours
Course: Light Meal
Cuisine: Hawaiian
Keyword: Beet, Garlic, ginger, Green onions, Rice, soy, Soy Sauce

Materials

"Tuna" Marinade

  • 1 Japanese yam cake
  • 2 tsp beet powder
  • 1/4 cup soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp grated ginger
  • 1 small garlic clove, grated
  • pinch of red pepper flakes
  • 2 green onions
  • 1 tsp black toasted sesame seeds

Other components

  • white or brown rice
  • edaname
  • sliced cucumber
  • sliced radish
  • julienne carrots

Spicy Mayo

  • 1/4 cup vegan mayo
  • 4 tsp siracha

Instructions

The marinade

  • Wash the Japanese yam cake in cold water and cut into 1/4" cubes. Add to a bowl.
  • In a different bowl, add all the ingredients for the marinade and mix well. Pour on top of the cubed yam cake. Cover and let sit in the fridge for at least 10 hours or overnight.
  • Prepare the other ingredients and have them ready. Fill bowls with rice and arrange toppings on top. Then take the marinated yam cake out of the fridge and spoon on top.
  • Garnish with green onions and spicy mayo sauce (optional)