Vegan Poke Bowl

Colorful vegan poke bowl with sushi rice, edamame, carrots, avocado, tofu, cucumber, and purple cabbage, topped with spicy mayo and sesame seeds.

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5 from 2 votes

Elevate your sushi game with this delicious and satisfying poke bowl! Packed with layers of perfectly seasoned sushi rice, savory tofu "crab," and vibrant fresh toppings, this recipe is a plant-based delight that combines comfort and creativity. The combined flavors of fluffy seasoned sushi rice and shredded tofu soaked in a tangy, umami-rich marinade of rice vinegar, soy sauce, sugar, and chili oil, then mixed with creamy sriracha mayo for a spicy, savory kick are made perfect with fresh veggie toppings! Enjoy this fun, easier twist on the classic, well-loved sushi.

Prep Time35

Total Time45

Course: dinner, Lunch, Lunch or Dinner

Cuisine: Japanese

Diet: Low Lactose, Vegan, Vegetarian

Servings: -6 people

Calories: 585kcal

Author: Michelle Cehn

Ingredients

For Rice:

2 cups uncooked sushi rice
2 cups water
1½ tablespoons sugar
1 teaspoon sea salt

For "Tofu Crab":

½ cup rice vinegar
¼ cup soy sauce
2 tablespoons sugar
2 teaspoons chili oil for extra deliciousness, find one with crunchy onions
24 ounces extra-firm tofu
½ cup plant-based mayo
⅓ cup sriracha

Topping Suggestions:

4-6 sheets nori or 2 packages of flavored seaweed
½ cup edamame
2 ripe avocados sliced
1 large cucumber cubed
1 cup shredded purple cabbage
radish thinly sliced (optional)
2 large carrots sliced or (for more flavor) marinate in ½ cup vinegar, 2 tablespoons sugar, and 1 teaspoon salt for about 20 minutes.
green onions sliced
1 tablespoon sesame seeds

Instructions

Combine the uncooked rice in a medium-sized pot on the stove, an instant pot, or a rice cooker. (See details in the tips on how to cook it based on which method you use.)
While the rice is cooking, prepare the tofu “crab” topping.
Whisk together the rice vinegar, soy sauce, sugar, and chili oil in a medium-sized microwave-safe bowl.
Use a grater to grate your tofu into shreds. Fold it into the sauce and microwave for one minute and thirty seconds.
In a separate bowl, combine the plant-based mayonnaise and sriracha and set aside about a ¼ of it for later.
Mix into the tofu mixture and set aside while you prepare the rice.
When the rice is done cooking, while still hot pour the vinegar, sugar, and salt into the pot and fluff with a fork.
In 4-6 bowls, separate the sushi rice evenly.
Top with the tofu “crab” spreading in an even layer over the top.
Prepare your toppings of choice. We recommend nori/seaweed (either crumbed over or used to scoop up the poke bowl), avocado, cucumber, radish, carrots, green onions, and sesame seeds.
Allow the rice and tofu “crab” to cool slightly before arranging it with your fresh toppings. Drizzle the remaining sriracha mayo on top. Serve and enjoy!

Notes

Cooking Methods:

To cook the rice on the stovetop:

In a medium-large saucepan, combine the rice and water.
Bring the water to a boil over medium-high heat.
Once it starts boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time to ensure the rice steams properly.

To cook the rice in an Instant Pot:

Add the rice and water to the Instant Pot.
Secure the lid and set the vent to "sealing."
Select the "Rice" function (or set to manual pressure cook on high for 6 minutes).
Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then release any remaining pressure manually by turning the valve to "venting."

To cook the rice in a rice cooker:

Add the rice and water to the rice cooker.
Start the rice cooker, using the standard white rice setting (if your cooker has an option for sushi rice, use that setting).
Let the rice cook until the rice cooker completes the cycle.

TIP: The poke bowls are best enjoyed fresh but could be refrigerated and heated up later. Make sure to keep the ingredients separate for easier re-heating. Your sushi bowl ingredients will last about 1-2 days in the fridge if you store them in a sealed container.

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