Vegan Tuna Poke Bowl

I have no idea how to call “fake” tuna sashimi. It tastes like it, has a similar texture, and yet it’s plant-based. And before you say anything, this is not a shop-bought option made to taste and feel like fish with the excessive use of additives and questionable chemicals.

This is homemade, fresh, and deceptively delicious.

It also takes very little effort to prepare. And, like me, you will be hooked.

Serving suggestion

Recipe

Vegan Tuna

• Unripe watermelon, sliced

• 4 tbsp tamari soya sauce

• 2 tbsp sesame oil

• 1 tbsp roasted sesame oil (optional)

• 1 tbsp miso

• 2 large pieces of kombu

• 2 sheets of nori (or 2-3 tbsp nori sprinkle)

• 1 tbsp coriander seeds (crushed)

• 1 tbsp white sesame seeds

• 1 tbsp black sesame seeds

Ingredients

• 1 portion of brown grain rice

• 1 carrot (shredded)

• 500g edamame (shelled)

• 2 avocado

• 2 baby gem lettuces

• 1 tbsp white sesame seeds

• 1 tbsp black sesame seeds

• 1 tsp wasabi

• sushi ginger (optional)

• extra roasted sesame oil for drizzle 

Method:

1. Rehydrate the kumbu by placing it in a large bowl of water. Note that it will swell five times its size or over. So a little goes a long way.

2. Prepare the marinade. Place the rehydrated kumbu, the miso and oils into your blender cup. If you use nori sheets, add them now. If you use flakes, keep them aside for now. Blitz until the seaweed appears to be broken into tiny pieces.

3. Decant into a medium mixing and all the remaining dry ingredients.

4. Peel and slice the watermelon. Each slice should be 3-4 cm (2 inch) thick. Lay the slices on a large dish or oven tray.

5. Use a brush and cover each slices with the marinade. Turn over each slice, and brush the other side.

6. Refrigerate for at least 2 hours. You can also leave overnight, if you prefer a stronger flavour.

7. When ready, pre-heat your fan oven to 200˚c, and place the slices on a lined oven tray. Drizzle any leftover marinade. Once the oven has reached temperature, place the tray in the oven, and reduce temperature to 160˚c.

8. Bake for 1 hour. Ensure that it is not burning.

9. Remove the tray from the oven and leave to cool. Then refrigerate until needed.

10. Boil the rice following the cooking instructions on the back of the label.

11. During this time, boil the edamame for 3 minutes. Cool down under cold water and refrigerate until needed.

12. Wash the baby gems, and separate each leaf. Pat dry. Set aside until needed.

13. Once cooled, cut slices with a sharp knife.

14. Place the cooled rice in a bowl, brush with wasabi or make a line over the rice. Add a few salad leaves to the side, and cover with edamame. Cut avocado slices, and place them next to the edamame, and top with the carrot shredding.

15. Drizzle a little soy sauce and roasted sesame oil, and sprinkle a few white and black sesame seeds and nori flakes. Place a few slices of sushi ginger in the middle of the plate.

16. Serve with side of wasabi and soy sauce.

Vegan poke bowl serving suggestion