This Vegan Poke Jackfruit BBQ Bowl combines the smoky character of vegan BBQ sauce with the “pulled” texture of jackfruit, on a bed of rice seasoned with rice vinegar. The combination plays on contrasts: creaminess of avocado, crunchiness of cucumber and edamame, tangy notes of pickled onion, and an aromatic finish with sesame and lime.
A premium, pop, and contemporary recipe, designed for those who love intense flavors but without animal ingredients: perfect to serve in colorful bowls or for quality I Love Poke delivery.
Ingredients
- 400 g young jackfruit in brine (drained, rinsed and shredded)
- 200 g sushi rice (or short grain rice) (cooked and lightly seasoned with rice vinegar)
- 2 tablespoons rice vinegar (to season the rice, adjust to taste)
- 2 tablespoons tamari or soy sauce (tamari for gluten-free version)
- 4 tablespoons vegan BBQ sauce (smoked for more character)
- 1 spoon toasted sesame oil (adds aroma, use sparingly)
- 1 spoon olive oil (to brown the jackfruit)
- 1 medium avocado (sliced, ripe but firm)
- 1 small cucumber (julienned for freshness and crunch)
- 120 g shelled edamame (frozen, blanched and cooled)
- 70 g pickled red onion (quick pickled with vinegar and sugar)
- 1 spoon toasted sesame seeds (white and black mix, for garnish)
- 1 teaspoon furikake (optional) (for a touch of sea umami)
- 1 lime (juice and wedges for serving)
- 1 pinch salt (to taste)
- 1 pinch black pepper (freshly ground)
- 1 piece fresh chili (optional) (thinly sliced for those who like it spicy)
Preparation
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1
Prepare the rice: wash the rice until the water is clear, cook it according to the instructions, and mix with rice vinegar; let it cool slightly.
Durata indicativa: 20 min
Tip: Do not mash the rice: we want separate and shiny grains.
-
2
Drain and shred the jackfruit with your hands or a fork to achieve a “pulled” texture.
Durata indicativa: 5 min
Tip: Remove any tougher parts and shred well to absorb the marinade.
-
3
Heat the olive oil in a pan, add the jackfruit and sauté for 3-4 minutes; pour in the tamari and half of the BBQ sauce, cook until the sauce slightly dries and the jackfruit turns golden.
Durata indicativa: 8 min
Tip: Over medium-high heat to get slightly caramelized edges.
-
4
Add the sesame oil at the end of cooking and stir to blend the flavors; taste and adjust with more BBQ sauce if you want a smokier flavor.
Durata indicativa: 1 min
Tip: Sesame oil is aromatic: better to add it at the end of cooking.
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5
Prepare the toppings: slice avocado and cucumber, blanch the edamame if necessary, drain them and set aside; drain the pickled onion.
Durata indicativa: 7 min
Tip: Cut the avocado last to keep it green and creamy.
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6
Assemble the poke bowls: distribute the rice into the bowls, add the BBQ jackfruit, then the edamame, cucumber, avocado, and pickled onion.
Durata indicativa: 3 min
Tip: Arrange the ingredients in a radial pattern for an immediate visual effect.
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7
Garnish with sesame seeds, furikake (if using), a squeeze of lime, and a sprinkle of pepper or chili slices.
Durata indicativa: 1 min
Tip: Serve immediately: the combination is best when the rice is warm and the toppings are cold.
Notes and Tips
Do not mash the rice: we want separate and shiny grains.
Remove any tougher parts and shred well to absorb the marinade.
Over medium-high heat to get slightly caramelized edges.
Sesame oil is aromatic: better to add it at the end of cooking.
Cut the avocado last to keep it green and creamy.
Arrange the ingredients in a radial pattern for an immediate visual effect.
Serve immediately: the combination is best when the rice is warm and the toppings are cold.
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