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–+ servings

Hawaiian Vegan Poke Bowl

Most Enjoyable Hawaiian Vegan Poke Bowls with fresh and savory toppings with vegan unagi and spicy mayo sauce. Homemade ahi tuna out of tomato that sides with eggplant eel.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
marinate over night for tomatoes 12 hours
Course Main Course
Cuisine Hawaiian, Japanese
Servings 4 bowls
Calories 676 kcal

Ingredients
  

  • 4 cups cooked rice jasmine or sushi rice
  • 1 cucumber cube chopped
  • 2 avocados or 1 depending on each person
  • 1/2 carrot or small carrot
  • 1/3 cup fried onion store bought gluten free
  • 4 tablespoon seaweed furikake or chopped seaweed
  • 1/3 cup white onions better than yellow or red onion personally
  • 4 teaspoon roasted sesame seeds make sure it is roasted!

Optional

  • 1/2 cup red cabbage chopped finely
  • 1/4 cup green onion for garnish
  • 4 tablespoon white ginger store bought
  • 1/2 cup edamame

Eggplant "Eel" nigiri

Unagi Sauce

  • 1/3 cup coconut aminos + 2 tablespoon coconut aminos
  • 3 tablespoon maple syrup
  • 1/2 teaspoon arrowroot slurry (+ 1 tsp of filtered water) or cornstarch
  • 1/4 teaspoon sea salt Himalayan (add more if you want)

Ahi Tomato

  • 4 tomatoes medium sized, almost ripe. do not get squishy tomatoes.
  • 1/3 cup coconut aminos
  • 1/2 sheet dried seaweed sushi seaweed one, not snack
  • 1 tablespoon sesame oil optional
  • 1 teaspoon sea salt
  • 1.5 tablespoon rice vinegar

Tofu (optional if not soy free)

  • pinch of salt
  • .5 teaspoon garlic powder
  • pinch of pepper
  • 2 tablespoon coconut aminos
  • 3 tablespoon avocado oil

Instructions
 

  • Make sure to have at least 4 cups of cooked rice, so 1 cup for each serving or more or less.
  • AHI Tomato: Boil warm water on high heat in a medium sized pot to be able to fit 4 medium sized tomatoes. Wash the tomatoes and create an X on the bottom where the stem is of the tomato with a knife. Get a medium-large boil to make an ice bath for the tomatoes. Plop the tomatoes in for 2 minutes or until you see the skin lifting off. Place the tomatoes in ice bath and wait until it cools.
  • Optional: You can start making the Vegan Eggplant "Eel" Nigiri, click here for instructions. ONLY follow how to make the eggplant( optional if you want the sweet potato too) and unagi sauce. If you want a healthier unagi sauce use the one in this recipe.
  • AHI Tomato: Once the tomatoes are cool, get a cutting board and peel the skin off. It should be easy. Cut the tomato into quarters like how nigiri looks like. You will see the visible line from the stem & cut there. Remove the seeds and excess off of the flesh of the tomato. If you would like to see a video, Merle from Goodful shows how to do it, click here and go to where she first skins the tomato @ 5:02. OR you can scroll up and find pictures of how I did it.
    Place the tomatoes in a reusable silicon bag or whatever you have on hand (zip lock), add the coconut aminos, rice vinegar, pieces of the half sheet dried seaweed, & salt. Add 1 tablespoon of sesame oil optional.
  • If you want tofu, proceed to instructions. Fry tofu on a non stick pan on medium heat with 3 tablespoons of avocado oil. Fry until golden brown, then sprinkle on the salt, pepper, & garlic powder. Cook for another 30s-1 minute. Then add the 2 tablespoon of coconut aminos to the pan and tofu.
  • Unagi Sauce: In a small pot, add everything except the slurry in last. Whisk until thickens. Takes about 3-5 minutes. Keep it on medium - high heat, but continue whisking until it thickens. Watch it because it can burn easily. Transfer to a little bowl or container.
  • Cut: Cut the avocado in half horizontally or vertically. Cut into cubes. Cut the cucumber in circles or cubes. Cut the green onion for garnish. Cut 1/4 of the white onion, in thin slices. Cut the carrot julienne style or use a peeler to peel it thinly. Optional to add red cabbage but cut thinly.
  • Assemble: Build the bowl with the base first. If you want a healthier alternative than rice, couscous, quinoa, salad, or cauliflower rice would be great options. Then just assemble the bowl with all of the toppings. Dry toppings last. Enjoy with the left over unagi sauce from the eggplant or the one you made, with the spicy mayo!

Notes

  1. If you want another ahi alternative, vegan zeastar has a vegan ahi product. Click here if you want to purchase it! I would use my sauce to marinate it!

Nutrition

Calories: 676kcalCarbohydrates: 87gProtein: 9gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gSodium: 1880mgPotassium: 1106mgFiber: 11gSugar: 16gVitamin A: 2692IUVitamin C: 39mgCalcium: 113mgIron: 2mg
Keyword fresh, gluten free, hawaiian poke, Poke, Poke Bowls, refined sugar free, soy free friendly
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