Vegetarian Poke Bowl

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

Ingredients

• 200 g sushi rice or brown rice
• 1 ripe avocado
• 1 cucumber
• 200 g 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 soy sauce
• 1 tablespoon sesame oil (or olive oil for a more Mediterranean flavor)
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon grated ginger
• Salt to taste

Preparation

1. Cook the rice according to the package instructions. Once ready, add a splash of rice vinegar and gently stir. Let it cool completely.

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

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

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

5. Drizzle with the prepared sauce, sprinkle with sesame seeds, and add the nori strips.

6. Finish with a drizzle of extra virgin olive oil before serving.

Trivia

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 varied textures of raw vegetables contrasting 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.