Vegan Salmon Sashimi Poke Bowl
Ingredients
- Vgteam Plant Based „Sashimi“
- 300g Japanese pearl rice / sushi rice
- 100g edamame
- 1 red pepper, finely sliced
- 1 sheet nori, finely shredded
- Vegan tobiko, for topping
- Sushi rice vinegar or plum vinegar
- Salt, to taste
Preparation
Step 1
Prepare the rice Cook the Japanese pearl rice in a rice cooker or pot with water and a little salt. Adjust the amount of water if needed to achieve a slightly sticky, moist texture that holds together well when shaped. Once the rice is cooked, season it with sushi rice vinegar or plum vinegar and gently mix. Close the lid and allow the rice to cool. The rice should be cool and moist, but not wet, warm or hot before assembling the bowl. This gives it the right texture for shaping while keeping the other ingredients fresh and crisp
Step 2
Prepare the vegetables and toppings Blanch the frozen edamame in boiling water for 1–2 minutes until just heated through, then drain immediately and allow to cool. Do not overcook, as they should stay firm and not become mushy. While still hot, toss lightly with a little oil to coat. Finely dice the red pepper. Cut or shred the nori into thin strips. Prepare the vegan tobiko and set aside for the final topping.
Step 3
Prepare the Vgteam Plant Based „Sashimi“ Carefully separate the Vgteam Plant Based „Sashimi“ slices from the packaging. Handle the slices gently so they remain intact and present beautifully in the finished bowl. Set aside while you prepare the rice base.
Step 4
Create the rice dome Divide the cooled sushi rice between two bowls. Using a spoon or the back of a bowl, gently shape the rice into a neat dome. The rice dome creates a beautiful base for the sashimi and toppings while giving the finished poke bowl a more polished presentation.
Step 5
Assemble the poke bowl Arrange the Vgteam Plant Based „Sashimi“ slices neatly over the rice dome. Add the edamame and sliced red pepper around the sashimi. Sprinkle over the shredded nori. Finish with vegan tobiko for colour, texture and a fun sushi-inspired finish.
Step 6
Serve Serve immediately while the vegetables are fresh and crisp. Enjoy your colourful vegan salmon sashimi poke bowl — completely fish-free but full of sushi-inspired flavour and texture. 🍣🌱
Step 7
Chef's Tips 👩🏻🍳 🍚 Get the rice texture right. The sushi rice should be moist and slightly sticky, but not wet. Allowing it to cool before assembling also helps keep the toppings fresh. 🍣 Handle the Vgteam Plant Based „Sashimi“ gently. Carefully separating the slices helps maintain their shape and makes the final presentation more beautiful. 🥢 Build contrasting textures. The smoky, savoury “sashimi” works beautifully with creamy edamame, crisp red pepper, shredded nori and vegan tobiko. 🍚 Shape the rice into a dome. This simple presentation creates height and makes the sashimi slices the star of the bowl. 🌱 Keep it colourful. The combination of red pepper, green edamame, dark nori and orange vegan tobiko makes this bowl as visually appealing as it is delicious. Enjoy this colourful vegan salmon sashimi poke bowl — Japanese-inspired, completely fish-free and made in my Czech kitchen. 🇯🇵🇨🇿🌱 recepe by Katie Tang Čábelka @katie_tang_