Vegetarian Poke Bowl

🛒 Ingredients

• Cooked Sushi Rice 150 g · 195 kcal
• Extra Firm Tofu 150 g · 120 kcal
• Shelled Edamame 50 g · 65 kcal
• Cucumber 50 g · 8 kcal
• Carrot 30 g · 12 kcal
• Avocado 50 g · 80 kcal
• Radishes 20 g · 3 kcal
• Shredded Nori 1 g · 3 kcal
• Scallions 5 g · 2 kcal
• Toasted Sesame Seeds 5 g · 28 kcal
• Low Sodium Soy Sauce 15 g · 10 kcal
• Sesame Oil 5 g · 40 kcal
• Rice Vinegar 10 g · 2 kcal
• Maple Syrup 7 g · 20 kcal
• Fresh Grated Ginger 2 g · 2 kcal
• Minced Garlic 2 g · 3 kcal
• Sriracha (optional) 3 g · 3 kcal

👨‍🍳 Instructions

1. Press excess water from the extra firm tofu, then cut it into 1/2 inch cubes. Cook the sushi rice according to package directions.
2. Prepare all vegetables: dice the cucumber, shred the carrot, slice the avocado and radishes, and chop the scallions.
3. For the dressing, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, grated ginger, minced garlic, and sriracha (if using) in a small bowl.
4. Assemble the poke bowl: place cooked sushi rice in the bottom of a bowl. Arrange tofu, edamame, cucumber, carrot, avocado, and radishes on top.
5. Drizzle the dressing generously over the bowl. Garnish with shredded nori, sliced scallions, and toasted sesame seeds before serving.