This delicious edamame poke bowl recipe takes about 10-15 minutes to cook using edamame, sushi rice or short grain rice, sauces as well as a variety of vegetables for your poke bowl! It’s a quick and tasty!
This edamame poke bowl is high in protein with budget-friendly ingredients and perfect for meal prep as it serves 4 (but you can make 5 if you’d like!) Feel free to customize your poke bowl however you want based on the ingredients you have!
Recipe for Edamame Poke Bowl
If you ever have frozen edamame or a can of edamame beans sitting in your cupboard for a long time, this poke bowl recipe is perfect to make with it.
This recipe is so easy to make, all you need to do is cook your rice, and while the rice is cooking, prepare the other ingredients to add to the poke bowl!
Once your vegetables are prepared and rice is cooked, simply season the rice with rice vinegar, salt and sugar and then assemble the poke bowl, and voila! If you are meal prepping poke bowls, I always recommend keeping the rice separately so that when ready to assemble, you heat the rice up and then top your rice with your poke bowl ingredients.
Ingredients
- Edamame
- Sushi rice / short grain rice
- Rice Vinegar
- Salt
- Sugar
- Tofu (extra-firm)
- Sesame oil
- Soy Sauce
- Carrots
- Cucumber
- Red Cabbage
- Avocado
- Sesame Seeds
This edamame poke bowl is vegan, vegetarian, and can be made gluten-free, soy-free, nut-free.
How To Make Poke Bowls (Edamame)
To start making your poke bowls with edamame, first cook your rice in a rice cooker or pot (according to instructions on package). While rice is cooking, prepare the rest of your poke bowl ingredients.
If you want extra protein, I highly recommend adding seasoned tofu! Prepare your tofu by cutting it into small cubes. Add tofu into a container or bowl and mix in around 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tbsp sesame oil. Feel free to add more sauce, if needed. Let this sit while preparing the vegetables.
Prepare the vegetables by cutting them to your preference – I like to julienne the carrots (or cut into very thin, long slices), cut the cucumber into thin quartered moon shapes, and thinly shred the cabbage.
If you have your own poke bowl sauce, you can skip this homemade sriracha sauce: in a small bowl, mix unsweetened non-dairy yogurt (or vegan mayo) and sriracha with a pinch of salt or garlic salt to make your own creamy sriracha sauce (optional).
Once rice is cooked, take 3 cups of cooked warm sushi rice and mix with 3 tbsp of rice vinegar, 1/2 tsp salt and 1 tsp sugar.
Assemble your poke bowls: add around 1/4 of the prepared sushi rice into a bowl, along with around 1/4 of each of the prepared vegetables, 1/4 of the marinated tofu, and about 1/2 cup of edamame in each bowl. Top with avocado slices (optional), drizzle with your poke bowl sauce (like my homemade creamy sriracha sauce) and sprinkle on some sesame seeds.
To finish, drizzle on some soy sauce (optional to taste), and serve with roasted seaweed or nori sheets and/or pickled ginger, if desired! Enjoy!
Watch me make this recipe on YouTube here.
Edamame Poke Bowl
Equipment
- 1 Rice Cooker or pot for cooking rice
- 1 Spatula or rice paddle for mixing rice
- 1 Measuring utensils & cups
- 1 Vegetable Peeler
- 1 Knife
- 1 Small bowl for mixing sriracha mayo sauce (optional)
Ingredients
- 2 cups edamame shelled
- 3 cups sushi rice cooked, or short grain rice
- 3 tbsp rice vinegar for rice
- 1/2 tsp salt for rice
- 1 tsp sugar for rice
- 1 block tofu extra firm, cut into small cubes
- 1/2 tbsp sesame oil more to taste
- 1 tbsp soy sauce more to taste
- 1 tbsp rice vinegar more to taste
- 2 medium carrots julienned
- 1/2 cucumber cut into half moon or quartered moon slices or your preference
- 2 cups red cabbage shredded
- 1 avocado cut into small pieces or sliced thinly (optional)
- 2 tsp sesame seeds
- Soy sauce to taste
- nori sheets or Roasted seaweed for serving (optional)
- Pickled ginger optional, for serving
Instructions
- To start making your poke bowl with edamame, first cook your rice in a rice cooker or pot (according to instructions on package). While rice is cooking, prepare the rest of your poke bowl ingredients.
- If you want extra protein, I highly recommend adding seasoned tofu! Prepare your tofu by cutting it into small cubes. Add tofu into a container or bowl and mix in around 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tbsp sesame oil. Feel free to add more sauce, if needed. Let this sit while preparing the vegetables.
- Prepare the vegetables by cutting them to your preference – I like to julienne the carrots (or cut into very thin, long slices), cut the cucumber into thin quartered moon shapes, and thinly shred the cabbage.
- If you have your own poke bowl sauce, you can skip this homemade sriracha sauce: in a small bowl, mix unsweetened non-dairy yogurt (or vegan mayo) and sriracha with a pinch of salt or garlic salt to make your own creamy sriracha sauce (optional).
- Once rice is cooked, take 3 cups of cooked warm sushi rice and mix with 3 tbsp of rice vinegar, 1/2 tsp salt and 1 tsp sugar.
- Assemble your poke bowls: add around 1/4 of the prepared sushi rice into a bowl, along with around 1/4 of each of the prepared vegetables, 1/4 of the marinated tofu, and about 1/2 cup of edamame in each bowl. Top with avocado slices (optional), drizzle with your poke bowl sauce (like my homemade creamy sriracha sauce) and sprinkle on some sesame seeds.
- To finish, drizzle on some soy sauce (optional to taste), and serve with roasted seaweed or nori sheets and/or pickled ginger, if desired! Enjoy!
Notes
Nutrition
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