Vegetarian Poke bowl

Here is a vegetarian version of the Poke Bowl with an Italian twist:

Ingredients

• 200 g of sushi rice or brown rice
• 1 ripe avocado
• 1 cucumber
• 200 g of smoked or marinated tofu
• 1 large carrot
• 1 red bell pepper
• A handful of radishes
• Toasted sesame seeds for garnish
• Nori seaweed cut into thin strips for garnish
• Extra virgin olive oil, to stay true to Italian flavors
• Rice vinegar (or apple cider vinegar as an alternative)

For the sauce:

• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil (or olive oil for a more Mediterranean taste)
• 1 tablespoon of honey or maple syrup
• 1 tablespoon of lemon juice
• 1 teaspoon of grated ginger
• Salt to taste

Preparation

1. Cook the rice following the instructions on the package. Once ready, add a touch of rice vinegar and mix gently. Let it cool completely.

2. Slice the avocado, cucumber into rounds, bell pepper into strips, grate the carrot, and cut the tofu into cubes.

3. Prepare the sauce by mixing the soy sauce, sesame or olive oil, honey or maple syrup, lemon juice, grated ginger, and a pinch of salt.

4. Assemble the Poke Bowl by spreading the rice as a base in bowls, and then neatly adding the avocado, cucumber, carrot, bell pepper, radishes, and tofu around.

5. Dress with the previously prepared sauce, sprinkle with sesame seeds, and add the nori seaweed strips.

6. Drizzle with extra virgin olive oil for the final touch before serving.

Curiosity

The Poke Bowl is a dish of Hawaiian origin that usually includes raw fish and vegetables on a rice base. The vegetarian version is a reinterpretation that maintains the freshness and various textures of raw vegetables in contrast with the soft rice, adapting it to the needs of those following a vegetarian diet or simply for those who want to discover new and healthy flavors.