Tomato Sashimi Poke Bowls
with Citrus Ponzu
Hawaiian poke typically showcases cubes of marinated raw fish, such as ahi tuna. In this plant-based version, we swap in juicy tomatoes and sweet orange to complement the salty seaweed, quinoa-studded rice, and creamy avocado.
Nutrition (per serving)
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INGREDIENTS
- 3/4 cup quinoa speckled rice
- 2 tbsp seasoned rice vinegar (divided)
- 2 tsp turbinado sugar (divided)
- 2 tbsp mirin
- 4 tsp low-sodium tamari
- 1 Valencia orange, zested, peeled, half juiced and half cut into wedges
- 1 tbsp kibbled nori
- 2 Roma tomatoes, peeled, quartered lengthwise and deseeded
- 1 avocado, halved, peeled and thinly sliced
- 1 carrot, peeled and grated
- 6 oz shredded red cabbage
- 1 tbsp tuxedo sesame seeds
- 2 tbsp crispy onions
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 18 minutes. Combine rice with just half the vinegar and just half the sugar.
Meanwhile, whisk together mirin, tamari, orange juice, orange zest, nori, remaining vinegar, and remaining sugar in medium bowl. Stir in tomatoes and marinate for 10 minutes.
Divide rice between bowls and top with marinated tomatoes, citrus ponzu, avocado, carrot, orange wedges, and cabbage. Sprinkle with sesame seeds and crispy onions. ‘Ono grinds!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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