Vegan Tuna Poke Bowl
Ingredients
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
toppings
- ½ avocado organic
- 1 tsp black roasted sesame seeds
- 1 scallion organic
- 5 twigs cilantro organic
Instructions
- 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.
- Preheat the oven at 220° Celsius.
- 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).
- While the rice is cooking, line beetroot cubes on a baking sheet (without marinade) and bake in the oven for about 20 minutes.
- Peel ginger and grate it right into the cooked rice, mix well.
- Arrange everything in a bowl and decorate with a sliced avocado half, cilantro leaves and sprinkle on some black sesame seeds and scallion rings.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!