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It’s vegan at its freshest. If you don’t smell the salt air yet, you haven’t started cooking. This gorgeous poke bowl is a truly surprising take on deconstructed sushi, and it’s one you can make your own. Use whatever fresh (or pickled) fruits and vegetables you like. But don’t skip the watermelon tuna. No. Seriously. Don’t.
Ingredients
½ cup watermelon tuna, cut into small chunks
¼ cup mango, cubed
¼ cup avocado, cubed
¼ cup edamame
¼ cup carrot, cut in ribbons
¼ cup cucumber, finely sliced
¼ cup radish, finely sliced
1 ½ cups rice
1 tbsp. Umami Bomb seasoning
Classic Ponzu sauce (recipe below)
Instructions
- Cook rice according to package directions, set aside and let cool.
- Chop the avocado and mango into cubes.
- Using a mandoline or knife, thinly slice the carrot, radish, and cucumber.
- Once the rice has cooled, place in a serving bowl. Mix in Umami Bomb seasoning.
- Add toppings as desired. Drizzle with Classic Ponzu sauce.
Classic Ponzu Sauce
Ingredients
½ tsp.Sri Racha sauce (add more for a spicier sauce)
4 tsbp. Soy sauce
4 tsp. sesame oil
1 tsp. lime juice
Directions
- Mix all ingredients into a small bowl, and stir until well combined.
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