This Vegan Poke Teriyaki Tempeh Bowl combines intense flavors and contrasting textures: tempeh marinated and glazed with vegan teriyaki sauce, soft rice, creamy avocado, protein-rich edamame, and crunchy vegetables. Ideal for those looking for a complete and satisfying plant-based dish, it is designed to be prepared quickly and customized with toppings as desired.
Perfect for nutritious lunches or casual dinners, the recipe focuses on deep aromas (ginger, garlic, tamari) and a colorful presentation that invites you to enjoy every bite.
Ingredients
- 180 g sushi rice (rinsed and cooked according to instructions (for 2 servings))
- 250 g tempeh (cut into cubes or slices about 1 cm thick)
- 3 tablespoons tamari or low-sodium soy sauce (base of the teriyaki marinade)
- 2 tablespoons mirin (or sweet rice wine, for the marinade)
- 1 spoon maple syrup (to caramelize the marinade)
- 1 teaspoon cornstarch (maizena) (optional, to thicken the sauce)
- 1 teaspoon sesame oil (for marinade and seasoning)
- 1 clove garlic (finely chopped)
- 1 teaspoon fresh ginger (grated)
- 100 g edamame (shelled) (steamed or boiled)
- 1 piece avocado (aged, sliced)
- 80 g pickled red cabbage (or red sauerkraut for acidity and color)
- 1 piece carrot (grated or julienned)
- 1/2 piece cucumber (cut into rings or sticks)
- 1 spoon sesame seeds (toasted)
- 1 leaf nori (cut into strips or crumbled)
- 1 spoon rice vinegar (for seasoning the rice)
- 1 piece lime (in wedges for serving)
- 2 tablespoons neutral vegetable oil (for browning the tempeh)
- to taste salt (preferably light or sea)
- 2 tablespoons spring onion (shallot) (thinly sliced for garnish)
Preparation
-
1
Cook the sushi rice following the instructions on the package; once cooked, season it with rice vinegar and let it cool.
Durata indicativa: 20 min
Tip: Rinse the rice until the water runs clear to achieve firmer and shinier grains.
-
2
Prepare the teriyaki marinade by combining tamari, mirin, maple syrup, garlic, ginger, and sesame oil; if you want a thicker sauce, dissolve the starch in a little cold water and add it.
Durata indicativa: 5 min
Tip: Taste the marinade before using: it should be balanced between sweet and salty.
-
3
Marinate the tempeh for 5–10 minutes, then sauté it in a pan with a little oil until golden; pour in the marinade and let it caramelize over medium-high heat, turning to glaze evenly.
Durata indicativa: 12 min
Tip: For an extra crispy texture, pat the tempeh dry with kitchen paper before frying.
-
4
Meanwhile, prepare the vegetables: cook the edamame, slice the cucumber and avocado, grate the carrot, and drain the pickled red cabbage.
Durata indicativa: 10 min
Tip: Cut the ingredients into different shapes (slices, cubes, julienne) for a contrast of textures.
-
5
Assemble the poke bowls: spread the rice, add the teriyaki tempeh, then the edamame, avocado, cabbage, carrot, and cucumber. Finish with sesame seeds, nori, spring onion, and a squeeze of lime.
Durata indicativa: 5 min
Tip: Serve immediately to maintain the contrast between hot rice and fresh toppings; add a drizzle of sesame oil if you want more aroma.
Notes and Tips
Rinse the rice until the water runs clear to achieve firmer and shinier grains.
Taste the marinade before using: it should be balanced between sweet and salty.
For an extra crispy texture, pat the tempeh dry with kitchen paper before frying.
Cut the ingredients into different shapes (slices, cubes, julienne) for a contrast of textures.
Serve immediately to maintain the contrast between hot rice and fresh toppings; add a drizzle of sesame oil if you want more aroma.
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