Vegan Poke Bowls with Marinated Beets

Vegan Poke Bowls with Marinated Beets

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With tangy cubes of marinated sweet beets, chewy short-grain rice, and a mess of colorful pickled vegetables, these vegan poke bowls are as lovely to eat as they are to look at!

Serves
Prep Time
Cook Time
2
30
40

Ingredients:

For the beets:

  • 2 or 3 medium beets (about 300 g)
  • 3 tablespoons (45 ml) tamari
  • 1 tablespoon (15 ml) La Tourangelle Toasted Sesame Oil, plus more for drizzling
  • 1 tablespoon (15 ml) rice vinegar
  • 1/2 teaspoon wasabi paste
  • 1/2 teaspoon sriracha

For the rice:

  • ¾ cup (175 g) sushi rice
  • 1 ¼ cups (300 ml) water
  • ¼ teaspoon fine sea salt

For the pickled carrots:

  • 2 medium carrots, scrubbed
  • 2 tablespoons (30 ml) rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon fine sea salt

For the cabbage:

  • 2 cups lightly packed shredded red cabbage (150 g)
  • 2 tablespoons (30 ml) rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon fine sea salt

For serving:

  • thinly sliced radish, pink or purple daikon, and/or watermelon radish (use a mandolin if slicing rounds, otherwise halve and slice thinly with cut-side down into half moons)
  • 1 large firm-ripe avocado, pitted, peeled, and sliced
  • 2 scallions, sliced thinly on the diagonal
  • togarashi
  • toasted nori seaweed snacks

Instructions:

Prepare the beets:

  1. Place the beets in a small saucepan, cover with an inch or two of water, and bring to a boil over high heat. Reduce the heat and simmer until the beets are tender enough to be easily pierced with a knife, 25-35 minutes. Drain the beets and cover with cool water, letting them sit until cool enough to handle.
  2. Trim and peel the beets and cut them into 1-inch cubes.
  3. In a medium bowl, stir together the tamari, sesame oil, rice vinegar, wasabi paste, and sriracha to combine. Set aside a few tablespoons of the marinade for serving and to the rest, add the cubed beets.
  4. Chill for 30 minutes or up to 1 day, tossing once or twice.

Cook the rice:

  1. Place the rice in a bowl, cover with cool water, and swish it around to release the starches. Carefully pour off the water, then repeat 2-3 more times. Drain well.
  2. Place the rice in a small saucepan and add the water and salt. Place the pot over medium heat and bring to a simmer. Immediately reduce the heat to low, cover the pot, and let the rice steam until the water is absorbed, 10-15 minutes. Remove from the heat and let stand 10 minutes.
  3. Test the rice – if it is too firm, sprinkle in a few tablespoons more water and repeat the steaming/standing process until the rice is tender but still chewy.
  4. Fluff the rice with a fork and cool to warm or room temperature, 30-60 minutes.

Prepare the cabbage:

  1. In a medium bowl, toss together the cabbage, vinegar, sugar, and salt. Let sit until wilted, 10 minutes or up to an hour or two.

Pickle the carrot:

  1. Use a vegetable peeler to peel the carrot into long, wide ribbons. Toss with the vinegar, sugar, and salt. Let sit until wilted, 10-30 minutes.

To serve:

  1. Divide the rice between two wide, shallow bowls. Top with the marinated beets and their juices. Drain the carrots and cabbage separately and place over the rice. Top with the avocado, sliced radish, and slivered scallion.
  2. Drizzle the remaining marinade over the bowls, adding more La Tourangelle Sesame Oil if you like. Sprinkle with togarashi and serve with nori snacks on the side.

 

Image and Recipe by The Bojon Gourmet

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