Beet Poke Bowls

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

  • Servings: 2 bowls
  • Difficulty: easy
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Ingredients

2 Large Red Beets, Diced

1 Cup Short-Grain Sushi Rice

4 Tablespoons Rice Vinegar, Divided

2 Tablespoons Soy Sauce

1 Tablespoon White Miso

1 Teaspoon Sesame Oil

2 Teaspoons Grated Ginger

1 Teaspoon Maple Syrup (optional)

2 Small Cucumbers, Sliced Thinly

Seaweed Salad

Sesame Seeds or Furikake

Other toppings: Diced Avocado, Cherry Tomatoes, Pickled Red Onions, Edamame

Directions

1.    Place the beets in a large saucepan and cover with water.

2.    Bring to a simmer and cook for 10-15 minutes, or until fork-tender. Drain the beets and let cool.

3.    Cook the rice according to package instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice vinegar.

4.    Whisk together the soy sauce, miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup (if using) in a small bowl.

5.    Divide the sushi rice between two serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle everything with the sauce. Top with sesame seeds.

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