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Tuna Poke Bowl Japanese Recipe Idea

A vibrant vegan poke bowl featuring plant-based tuna, rice, fresh vegetables, and a soy-sesame dressing.

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Plant-based tuna cubes — 2 cups
  • Cooked sushi rice — 2 cups
  • Cucumber diced — 1 cup
  • Avocado sliced — 1 cup
  • Shredded carrots — 1 cup
  • Edamame — 1 cup
  • Soy sauce — 2 tbsp
  • Sesame oil — 1 tsp
  • Rice vinegar — 1 tbsp
  • Maple syrup — 1 tsp
  • Sesame seeds — 1 tsp
  • Nori strips — 2 tbsp

Method
 

  1. Cook sushi rice according to package instructions and cool slightly.
  2. Mix soy sauce, sesame oil, rice vinegar, and maple syrup in bowl.
  3. Add plant-based tuna cubes to sauce and toss gently.
  4. Divide rice evenly into four bowls.
  5. Arrange cucumber, avocado, carrots, and edamame over rice.
  6. Add marinated plant-based tuna on top.
  7. Sprinkle sesame seeds and nori strips.
  8. Serve immediately for freshest texture.

Notes

Nutritional values (per serving)

Calories: 360
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 48g
Fiber: 6g
Protein: 18g

Vitamins and minerals (per serving)

Vitamin C: 25%
Iron: 15%
Magnesium: 16%
Potassium: 14%
Vitamin K: 20%

Additional notes / tips

  • Use chilled rice for authentic poke texture.
  • Add pickled ginger for brightness.
  • Sprinkle chili flakes for spice.
  • Add mango cubes for sweetness.
  • Serve immediately after assembling.