This Vegan Poke Avocado and Wakame Bowl combines creamy and crunchy textures in a marine and contemporary flavor profile: rice seasoned with a touch of rice vinegar, ripe avocado, rehydrated wakame, and golden tofu are wrapped in a sesame and lime vinaigrette. Edamame, cucumber, and radishes add freshness, while toasted sesame seeds and spring onion give character.
Ideal for a complete lunch, light but filling, and perfect for clean presentations in I Love Poke style.
Ingredients
- 200 g sushi rice (raw) (rinsed until clear water, cook according to instructions)
- 45 ml rice vinegar (for seasoning the rice)
- 12 g sugar (for the rice seasoning (about 1 tablespoon))
- 3 g salt (for the rice seasoning (about 1/2 teaspoon) and to taste)
- 1 pcs large avocado (ripe, sliced or diced)
- 6 g dried wakame (rehydrated in warm water for 10 minutes (about 40 g rehydrated))
- 150 g shelled edamame (frozen or fresh, blanched for 3–4 minutes)
- 200 g extra-firm tofu (pressed, diced, and marinated/sauteed until golden)
- 1 pcs small cucumber (cut into julienne or thin slices)
- 120 g carrots (cut into julienne or thin ribbons)
- 50 g radishes (thinly sliced for crunch and color)
- 45 ml soy sauce (for marinating the tofu and for the vinaigrette)
- 15 ml toasted sesame oil (for the vinaigrette and marinade)
- 15 ml lime juice (fresh, for the vinaigrette)
- 5 ml agave syrup (or other liquid sweetener, to balance the vinaigrette)
- 12 g mixed sesame seeds (toasted, for garnish)
- 20 g spring onion (thinly sliced for aroma and garnish)
- 5 g fresh ginger (grated, optional in the vinaigrette)
- 0 to taste pepper and salt (to taste to adjust flavors)
Preparation
-
1
Rinse the sushi rice until the water is clear; cook it following the water/rice proportions indicated on the package. Once cooked, transfer it to a wide bowl and season with rice vinegar, sugar, and salt; mix gently and let cool to room temperature.
Durata indicativa: 25 min
Tip: Use a flat spatula and cutting motions to avoid crushing the grains; cool the rice with a fan to give it shine.
-
2
Rehydrate the wakame in warm water for about 10 minutes, drain well and squeeze out the excess water. Blanch the edamame for 3–4 minutes and cool them under cold water.
Durata indicativa: 12 min
Tip: Do not throw away the wakame water: it is rich in flavor but use sparingly for soups or broths.
-
3
Prepare the tofu: press it to remove liquids, cut it into cubes, and marinate it for 10–15 minutes in soy sauce and a drizzle of sesame oil. Sauté the cubes in a hot pan until golden and crispy on the outside.
Durata indicativa: 20 min
Tip: For a crispier surface, lightly flour it or fry in a little very hot oil.
-
4
Cut avocado, cucumber, carrots, and radishes. Slice the spring onion and grate a little fresh ginger if you use it. Keep the ingredients separate to maintain color and texture during assembly.
Durata indicativa: 10 min
Tip: Cut the avocado at the last moment to avoid oxidation; spray a little lime juice to preserve it.
-
5
Prepare the vinaigrette by mixing soy sauce, sesame oil, lime juice, agave syrup, and grated ginger; taste and adjust sweetness/saltiness as desired.
Durata indicativa: 5 min
Tip: Emulsify with a fork or shaker: the vinaigrette should be thick but fluid to coat the ingredients.
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6
Assemble the poke bowls: divide the rice at the bottom of the bowls, arrange avocado, wakame, edamame, golden tofu, and vegetables in visible sections. Drizzle with vinaigrette, sprinkle with sesame seeds and spring onion.
Durata indicativa: 5 min
Tip: Presentation: arrange the ingredients with contrasting colors for a clean and modern photographic result.
-
7
Serve immediately or store the components separately in airtight containers for meal prep (up to 24 hours in the refrigerator). Reassemble the bowl just before eating.
Tip: If preparing in advance, keep the avocado separate or use lemon/lime to delay oxidation.
Notes and Tips
Use a flat spatula and cutting motions to avoid crushing the grains; cool the rice with a fan to give it shine.
Do not throw away the wakame water: it is rich in flavor but use sparingly for soups or broths.
For a crispier surface, lightly flour it or fry in a little very hot oil.
Cut the avocado at the last moment to avoid oxidation; spray a little lime juice to preserve it.
Emulsify with a fork or shaker: the vinaigrette should be thick but fluid to coat the ingredients.
Presentation: arrange the ingredients with contrasting colors for a clean and modern photographic result.
If preparing in advance, keep the avocado separate or use lemon/lime to delay oxidation.
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