Chef Joya’s Papa Poke Bowl

4.5 (4 reviews)

Chef Joya’s Papa Poke Bowl



For the vegan tuna/salmon:

  • 1 papaya, cleaned and cut into 3/4-inch chunks
  • 1 sweet onion, thinly sliced
  • 1 1/2 Tbsp. soy sauce, shoyu, or soy sauce with a bit of lemon juice
  • 1 Tbsp. sesame oil
  • 1 tsp. seaweed salt or kosher salt mixed with kelp flakes
  • 1 tsp. togarashi or crushed red pepper flakes
  • Dash rice wine vinegar

For the sushi rice:

  • 1 cup rice (any type)
  • 1 1/2 cups water
  • 1 tsp. minced ginger
  • 1 green onion, thinly sliced

Optional toppings:

  • avocado
  • chopped macadamia nuts
  • cilantro
  • edamame
  • furikake
  • pickled ginger
  • radish
  • shredded carrots
  • shredded red cabbage
  • sliced cucumber
  • Sriracha aioli (vegan mayo, Sriracha, and lime juice)


For the vegan tuna/salmon:

  • Mix the papaya chunks in a bowl with the sweet onion, soy sauce, sesame oil, seaweed salt, togarashi, and rice wine vinegar.
  • Cover and marinate for 4 to 6 hours.

For the sushi rice:

  • Rinse the rice in running water until the water runs clear.
  • Add the rice and water to a pot.
  • Bring to a boil, reduce the heat to low, cover, and simmer for 18 minutes.
  • Remove from the heat and let sit for 5 minutes.
  • Fluff with a fork and mix in the ginger and green onion.

To assemble the bowl:

  • Place some sushi rice in a bowl.
  • Add some vegan tuna/salmon mixture on top.
  • Add optional toppings of your choice.
  • For more flavor, add a dash of lime juice, ponzu, or additional soy sauce.

Adapted and published by permission of Chef Joya.

Rated 4.5/5 based on 4 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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