I saw online that some specialty stores and restaurants were selling a vegan sashimi-style fish, and I thought to myself why not just make my own! I had never had a poke bowl (pronounced Pok-ay) so I thought this would be a perfect opportunity! This is an amazing dish to bookmark for summer when tomatoes are in season. YUM!
- 2-3 ripe plum tomatoes
- 2-3 tbsp low sodium soy sauce
- 1-2 tsp sesame oil
- 1/4 tsp powdered ginger
- 1/2 tsp siracha (or to taste)
Boil water in a medium pot. Wash your tomatoes, and pierce the skin a few times with a fork. Prepare a large bowl of ice cold water, set aside. Place the tomatoes in the boiling water, and watch carefully. Once the skin starts to split, remove the tomatoes with a slotted spoon and plunge directly into the ice water. Once cool to the touch, peel off the skin, slice into small sections and remove any seeds and ribs.
In a shallow bowl, add the rest of the ingredients and mix. Coat the tomatoes in the mixture, and lets them set for 10 minutes or so in the bowl. Remove and add on top of sushi rice, in collard green sushi rolls or a poke bowl! Remember, unlike sushi this is low in protein. Edamame is a great compliment to this vegan sashimi! Enjoy xo