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Vegan poke bowl filled with tomatoes, avocado, vegan salmon poke, cucumber, and vegan tamagoyaki over a bed of rice
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Vegan Salmon Poke Bowl

Prep Time20 minutes
Total Time20 minutes
Servings: 2 bowls
Author: Lisa Le

Ingredients

Marinated Poke

  • 1 package vegan salmon diced, approx 1 1/2 cups**
  • 3 tbsp 45 mL tamari
  • 4 tsp 20 mL mirin
  • 4 tsp 20 mL rice vinegar
  • 1/4 cup 60 mL vegan mayo
  • 2 tsp 10 mL sriracha
  • 2 tsp 10 mL toasted sesame oil

For the bowl

  • 2 servings steamed short-grain rice I do about 1 cup dry rice, cooked for 2 people, and I also sometimes just opt for Jasmine because it's cheaper and I have more of it haha
  • 1/2 avocado diced
  • 1 mini cucumber diced
  • 2 small tomatoes diced
  • 1 green onion greens + whites finely diced
  • Tamagoyaki I made my Viet version, but reduce the fish sauce for salt content
  • Roasted nori cut into strips (or if you're lazy like me, top with furikake then have a roasted nori snack pack to eat on the side haha)

Instructions

  • In a bowl, combine the vegan salmon and seasonings for the marinade. Let sit in the fridge while you prepare the remaining ingredients (feel free to prep ahead of time and let marinate in the fridge for a few hours)
  • Prepare your poke bowl by adding rice, diced avocado, cucumber, tomato, green onions, your protein of choice (I made tamagoyaki with JustEgg, but you could also make tofu poke with the above ingredients too). Top with the marinated vegan salmon and enjoy with roasted nori!

Notes

**If you don't have access to vegan salmon, you can use raw tofu, but marinate with a sheet of nori as well to impart some of that fishy flavour.