Vegetarian Poke With Matcha Sushi Rice

Time: 30 min active, 2 hours inactive

Yield: 2 servings

Ingredients

Matcha Sushi Rice

  • ¾ cup sushi grade short-grain white rice, rinsed
  • 2 tsp matcha powder
  • Cold water, as needed
  • ½ tsp kosher salt
  • ¼ tsp sugar
  • 2 tsp rice vinegar
  • 1 tsp mirin

Beet “Poke”

  • 8oz red beets, roasted, peeled, diced
  • ¼ tsp toasted white sesame seeds
  • 2 tsp scallion, minced
  • ½ tsp garlic, minced
  • ½ tsp ginger, minced
  • ⅛ tsp bird’s eye chili, seeded, minced (optional)
  • 2 Tbsp white or regular soy sauce
  • 1 Tbsp mirin

Toppings

  • 1 Tbsp hijiki or wakame seaweed, rehydrated, rinsed, drained
  • 2 tsp scallion, sliced thinly on bias
  • 4-5 slices cucumber ribbons
  • 1 Tbsp edamame, cooked
  • 2 leaves shiso
  • 3-4 pieces pickled ginger
  • 3-4 pieces pickled radish
  • Furikake, as needed
  • Togarashi, as needed
  • Nori, as needed
  • Crunchy shallots, as needed
  • Ponzu sauce, as needed

Directions

Whisk together matcha powder and ¼ cup cold water. Combine rinsed rice with matcha mixture in rice cooker and fill with additional water according to rice cooker’s instructions. Once rice is done cooking, add salt, sugar, rice vinegar and mirin. Stir to combine and let steam in rice cooker 10 minutes.

Combine all ingredients for beet “poke” and let marinate minimum 2 hours. Drain beets from marinade. Reserve.

Create poke bowl with matcha rice at base, salmon poke, and toppings as desired.