Sushi is easily one of my favorite meals of all time. The other is anything deconstructed into a bowl. So when poke bowls became a thing I was in like Flynn. However, the price hurts deep down into my soul so I was forced to recreate this in my own kitchen.
I love adding avocado but it’s January on the east coast so avocados are not only rock hard but also ridiculously overpriced so they’re missing from this one. Also, this recipe calls for the sriracha baked tofu from Trader Joe’s but you can opt for any flavor baked tofu, make your own or omit it altogether.
As with most things in bowl form, you don’t have to eat it exactly as I do. I personally think this is the best way but food is to be enjoyed so eat what you like and don’t eat what you don’t. I have been known to eat a very basic version of this with just rice, cucumber, avocado, and soy sauce. There is no right or wrong way to eat the way you like to eat. Unless you’re eating people. That’s generally frowned upon by the masses.
- 1/2 – 1 cup sushi rice, prepared to package instruction
- 1 package Trader Joe’s sriracha baked tofu
- 1 handful shredded carrot
- 1 mini cucumber, cut into quarter moons
- 1 green onion white, sliced
- 1 handful edamame beans
- 1 tbsp pickled ginger, roughly chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp sesame seeds
- 2 tsp sriracha
- 1 tbsp vegan mayonnaise
- Mix together sriracha and mayo. Set aside.
- Assemble bowl with rice on bottom, all veg and tofu and top with cilantro, sesame seeds and sriracha mayo.
If prepping for lunch, place a piece of plastic wrap between rice and toppings to prevent rice from getting soggy.