This dish has nothing to do with the original tuna one, I am already telling you, just to be clear and don’t receive hateful messages. I never actually tried the original poke’ and I am not planning to. I am more than happy with my version and all the others that I tried. Not fancy things, just adding corn here, using asparagus there, substitute carrots for broccoli, not using veggies whatsoever. I am still in love with it.
I even dared to eat this for breakfast few times in the past few weeks, just as a remarking that I like savory breakfasts more than sweet ones. And this dish is definitely on the savory side even though you pair it with sweet Japanese rice.
Since it is a popular version in the veggie fan dimension I might try the one with beetroots even though a king mushroom version one seems so much more appealing to my tastebuds.
What do you suggest?
I am not a fan of lentils so don’t venture there , but maybe a pumpkin one? or a aubergine version. Not sure here. The problem is that the sauce touched my chords and now I would like to use it for everything, chicken soup included.
Avocado, peppers and cucumber are a common addition to the dish for what I could understand, but any other suggestions would be appreciated.
Which is your favorite vegetarian poke’ recipe?
- 3-4 carrots (peeled and steamed 10 minutes)
- 1/2 can of kidney beans (washed)
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 tsp honey
- 1 tsp sriracha
- a pinch of salt
- 100 g sushi rice (well washed)
- 160 g water
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp sesame seeds
- 1 spring onion julienned
- a dash of chilli flakes
- Slice the steamed carrots diagonally.
- In a bowl mix together 2 tsp rice vinegar, sesame oil, soy sauce, sriracha and honey.
- Add the beans and the carrots and let it rest inside the fridge for 2 hours.
- In a pan mix the washed rice (the water had to come out clean) with 160 g clean water.
- Cover the pan with a lid and bring to boil. Lower the temperature to the minimum and let the rice cook fro 15 minutes.
- Turn off the heat and let it rest other 15 minutes.
- Mix sugar,1/2 tsp salt and 2 tbsp of rice vinegar and bring to boil to dissolve the sugar.
- Add the mixture to the rice.
- Put the rice in the fridge and let it cool down 2 hours.
- Take both rice and beans out of the fridge half an hour before eating the poke.
- Plate them and garnish with sesame seeds, spring onion and chilli flakes.