Vegan Hawaiian Snack Poke Bowl with Soy-Ginger Dressing

Allergens

Soy (Soy sauce), Ginger

Ingredients

• 1 cup cooked sushi rice
• 1 cup diced avocado
• 1 cup chopped cucumber
• 1/2 cup edamame, shelled and cooked
• 1/4 cup diced red onion
• 1/2 cup diced tomato
• 1/4 cup vegan mayo
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 1 tsp garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sesame seeds for garnish

Instructions

1. In a large bowl, combine cooked sushi rice with diced avocado, chopped cucumber, shelled edamame, diced red onion, and diced tomato. Gently mix until all ingredients are evenly distributed.
2. In a separate small bowl, whisk together vegan mayo, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, salt, and pepper to taste. Mix well to create the soy ginger dressing.
3. Drizzle the soy ginger dressing over the rice and vegetable mixture, and gently toss to evenly coat.
4. Plate the poke bowl in individual serving dishes or bowls, garnishing with fresh cilantro and sesame seeds before serving.

Chef’s Insight

Balance flavors and textures by combining creamy avocado, crunchy red onion, and tender edamame in this vegan Hawaiian snack poke bowl.

Notes

Feel free to customize the poke bowl with additional ingredients like tofu or seaweed salad for extra texture and flavor.