Chef Joya’s Papa Poke Bowl
Chef Joya’s Papa Poke Bowl
Course: DinnerCuisine: HawaiianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For the vegan tuna/salmon:
1 papaya, cleaned and cut into 3/4-inch chunks
1 sweet onion, thinly sliced
1 1/2 Tbsp. soy sauce, shoyu, or soy sauce with a bit of lemon juice
1 Tbsp. sesame oil
1 tsp. seaweed salt or kosher salt mixed with kelp flakes
1 tsp. togarashi or crushed red pepper flakes
Dash rice wine vinegar
- For the sushi rice:
1 cup rice (any type)
1 1/2 cups water
1 tsp. minced ginger
1 green onion, thinly sliced
- Optional toppings:
avocado
chopped macadamia nuts
cilantro
edamame
furikake
pickled ginger
radish
shredded carrots
shredded red cabbage
sliced cucumber
Sriracha aioli (vegan mayo, Sriracha, and lime juice)
Directions
- For the vegan tuna/salmon:
- Mix the papaya chunks in a bowl with the sweet onion, soy sauce, sesame oil, seaweed salt, togarashi, and rice wine vinegar.
- Cover and marinate for 4 to 6 hours.
- For the sushi rice:
- Rinse the rice in running water until the water runs clear.
- Add the rice and water to a pot.
- Bring to a boil, reduce the heat to low, cover, and simmer for 18 minutes.
- Remove from the heat and let sit for 5 minutes.
- Fluff with a fork and mix in the ginger and green onion.
- To assemble the bowl:
- Place some sushi rice in a bowl.
- Add some vegan tuna/salmon mixture on top.
- Add optional toppings of your choice.
- For more flavor, add a dash of lime juice, ponzu, or additional soy sauce.
Notes
- Adapted and published by permission of Chef Joya.
