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+ servings

Vegan Tuna Poke Bowl

Course Main Course
Cuisine Hawaiian
Keyword poke bowl, vegan, veganfish
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 1 bowl
Author Velvet & Vinegar


vegan tuna

  • 175 g beetroot organic
  • 2 tbsp sesame oil organic
  • 1 tbsp flaxseed oil organic
  • 3 tbsp soy sauce organic
  • 2 tbsp liquid smoke
  • 1 tbsp lime or lemon juice organic

sushi rice

  • 250 g sushi rice
  • 350 ml water
  • a pinch of salt organic
  • 1 garlic clove organic
  • 10 g fresh ginger organic


  • 1/2 avocado organic
  • 1 tsp black roasted sesame seeds
  • 1 scallion organic
  • 5 twigs cilantro organic


  1.  Peel the beetroot and cut into small cubes. Mix together with all the ingredients for the marinade, put in an airtight container and let rest for at least 1 hour. It would even be better to marinate for 24 up to 48 hours in the fridge. Make sure to turn the container from time to time.

  2.  Preheat the oven at 220° Celsius.

  3.  Cook sushi rice according to the instructions on the packaging. I poured mine in a pan together with the water and salt, brought to boil, reduced the temperature to low, covered the pan and let simmer for 10 minutes. Then I added the garlic clove, removed the pan from the heat and let the rice rest for 15 minutes (pan covered).

  4. While the rice is cooking, line beetroot cubes on a baking sheet (without marinade) and bake in the oven for about 20 minutes.

  5.  Peel ginger and grate it right into the cooked rice, mix well.

  6.  Arrange everything in a bowl and decorate with a sliced avocado half, cilantro leaves and sprinkle on some black sesame seeds and scallion rings.