Chef Joya’s Papa Poke Bowl
PrintIngredients
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)
Instructions
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.
