Chef Joya’s Papa Poke Bowl

4.5 (4 reviews)
Vegan

Chef Joya’s Papa Poke Bowl

  • Prep Time 20 minutes
  • Cook Time 20 minutes
  • Servings 4
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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)

Instructions

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.

Adapted and published by permission of Chef Joya.

Rated 4.5/5 based on 4 reviews
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