Poke Bowls - Two Ways! (Vegan Poke & Salmon Poke)
This week, Stokes Canada invited me to collaborate with them to create these vibrant poke bowls. The second they contacted me, I knew I wanted in. I mean, you're asking me to create a vegetable-packed, rainbow-coloured meal that just happens to be one of the hottest trend-setting foods of 2017. Of COURSE I will. I'll even make a vegan option - because that's just how I roll. Or, uh, unroll - 'cause poke is basically sushi maki in a bowl. Check out this beautiful marinated tofu though:
For those of you who've seen poke poking up everywhere from fancy restos to corner Sushi Shops, you've probably noticed that it usually involves a bowl, some rice, some fish, and an assortment of toppings. While it's trending around North America at the moment, the poke bowl is nothing new to the Hawaiians. They've been enjoying the raw-fish delicacy for decades, so we definitely have them to thank.
Poke generally consists of marinated raw fish, some rice, and whatever toppings you choose. Purists will tell you that it must be ahi-tuna, but I'll beg to differ. My salmon version is packed full of flavour (and omega-3s!) - but it's my tofu version that really hit the ball out of the park. We aren't huge tofu fans around here, but the texture and flavour of this marinated semi-firm silken variety definitely converted us. Feel free to get creative - change up your white rice for rice noodles, or for brown rice if you want a little extra fibre. Change your toppings up based on what you like, and what you have in your fridge.
Build-your-own Poke Bowl
Vegan Poke Bowl Recipe *and* Salmon Poke Bowl Recipe
1 cup calrose rice, cooked *or*
1 cup rice noodles, cooked according to package directions
1/3 cup tamari sauce
4 tbsp rice vinegar
1/4 tsp sesame oil
3 tbsp sugar
2 tbsp dehydrated onion
2 tsp chili flakes
1 tsp sea salt
300g silken tofu, cut into 1" cubes *or*
300g fresh, boneless, skinless salmon, cut into 1" cubes
1 medium cucumber, cut into thin ribbons (see instructions)
1 medium carrot, julienned (see instructions)
1 medium beet, julienned
1 avocado, cubed or sliced
1/2 cup shredded purple cabbage
1/3 cup shelled edamame
1 sheet nori seaweed, finely chopped
1 tbsp toasted sesame seeds
pinch cayenne flakes
In a medium bowl, whisk marinade ingredients together and toss with your chosen protein. Cover, refrigerate, and marinate at least 30 minutes or up to 2 hours.
Meanwhile, cook your rice, or rice noodles, and set aside.
Then, steam your edamame: combine beans in a microwave-safe bowl with 1/4 cup water. Microwave on high for 2 minutes. Drain & set aside.
Next, cut up your veggies and get creative with the slicing! I love using my mandoline to create perfect little matchstick pieces, and my vegetable peeler to create lovely ribbons.
Once your poke is done marinating and your prep is finished, it's time to assemble!
Fill serving bowls about 3/4 high with rice or rice noodles. Spoon 6 tbsp of marinade over base. Top with vegetables, avocado, edamame and poke. Sprinkle with sesame, chili flakes and nori.
Serve immediately & enjoy!