Poké (pronounced PO-kay) is a Hawaiian marinated raw tuna dish. It’s usually served in a bowl over rice with vegetables—kind of a deconstructed sushi. This vegan version uses ginger-sesame marinated hearts of palm. I’ve used grated carrots, cucumber, and avocado in my bowl, but you can pile it high with any veggies you like. Toss in some sliced radish, diced red bell pepper, or shredded red cabbage. If you miss the fishy flavor of traditional poké, throw in a little chopped nori seaweed.
- 1 tablespoon low-sodium tamari
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- ½-inch piece fresh ginger peeled and coarsely chopped, or ½ teaspoon ground ginger
- 1 (14-ounce) can hearts of palm drained and chopped
- ¼ cup vegan mayonnaise
- ¼ cup sriracha hot sauce
- 4 cups cooked rice
- 1 cup shelled edamame
- 2 carrots grated
- 1 medium cucumber chopped
- 1 avocado peeled, pitted, and chopped
- 2 scallions sliced
- 2 tablespoons sesame seeds
In a small bowl, whisk together the tamari, lime juice, sesame oil, and ginger. Place the chopped hearts of palm in a medium shallow bowl and pour the mixture over it. Gently toss to coat and leave it to marinate for about 15 minutes.
While the hearts of palm are marinating, whisk together the Cashew Mayonnaise and sriracha in a small bowl. Add a little water to thin it out if it’s too thick.
To assemble the poké bowls, place a cup of rice into a bowl and top it with some of the hearts of palm, edamame, carrot, cucumber, and avocado. Drizzle on the sriracha mayo and garnish with scallions and sesame seeds.
Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.