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–+ servings
A bowl of rice topped with sliced avocado, marinated red fish, edamame, cucumber, seaweed, green onions, and sauce, with chopsticks and side dishes on a green surface.
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4.82 from 16 ratings

Vegan Tomato "Tuna" Poke Bowls

These vegan tomato tuna poke bowls mimic sushi-grade tuna. Ready in 30 minutes and topped with creamy vegan sriracha mayo. 5-star favorite!
Prep Time30 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes, Salads
Cuisine: Japanese
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: tomato tuna, vegan sushi bowls, vegetarian sushi bowl
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Tomato Tuna

  • 6 roma tomatoes
  • ¼ cup soy sauce 60 mL
  • 2 Tbsp fresh grated ginger
  • 2 Tbsp toasted sesame oil 30 mL
  • 2 Tbsp sriracha 15 g
  • 1 Tbsp lime juice 15 mL

Sushi Rice

  • 2 cup uncooked sushi rice 240 g
  • ¼ cup rice vinegar 60 mL
  • 2 Tbsp sugar
  • ½ tsp salt

Toppings

  • Veggies: Avocado, cucumber, edamame, green onion
  • Flavor Boosters: Nori, pickled ginger, wasabi, fried onions
  • Spicy Mayo: 1 Tbsp mayonnaise + 1 tsp sriracha

Instructions

  • Blanch Tomatoes: Score a small “X” in the bottom of each of the 6 roma tomatoes. Drop into a pot of boiling water, removing after about 30 seconds, when skin begins to peel away. Immediately plunge tomatoes into a bowl of ice water.
    Six whole tomatoes with X-shaped cuts on top are arranged on a baking sheet next to a paring knife with a red handle, on a light green surface.
  • Cut Tomatoes: Peel the skin from each tomato. Cut each into quarters lengthwise, then scoop out the seeds. Transfer to a lidded container.
    Six peeled tomatoes, one partially peeled, are arranged on a ridged metal baking sheet.
  • Marinate: Stir together ¼ cup soy sauce, 2 Tbsp fresh grated ginger, 2 Tbsp toasted sesame oil, 2 Tbsp sriracha, and 1 Tbsp lime juice, then drizzle over the tomato. Toss to coat, and let marinate for at least 1 hour (overnight is ideal).
    A glass dish with halved red tomatoes covered in a brown liquid marinade, placed on a green textured surface.
  • Rice: Meanwhile, prepare 2 cup uncooked sushi rice according to package instructions. Stir together ¼ cup rice vinegar, 2 Tbsp sugar, and ½ tsp salt. Right before serving, stir this into the rice.
    A plate of cooked white rice sits next to a pot with more rice and a wooden spoon, all on a light green tablecloth.
  • Assemble: Prepare your desired toppings. Spoon rice into each serving bowl, topping with fillings and tomato tuna (serve either in large pieces or cut into cubes).
    A bowl of rice topped with sliced avocado, marinated tomatoes, edamame, cucumbers, green onions, nori, and sesame dressing, with chopsticks placed on the rim.

Video

Notes

Storage: The tomato can be stored in the fridge for up to 3 days. The other components will last up to 5 days in the fridge in an airtight container.

Nutrition

Serving: 1large bowl | Calories: 798kcal | Carbohydrates: 115.1g | Protein: 12.5g | Fat: 32.6g | Saturated Fat: 6.1g | Cholesterol: 4mg | Sodium: 1757mg | Potassium: 1422mg | Fiber: 12.5g | Sugar: 17.2g | Calcium: 80mg | Iron: 6.1mg
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