Vegan poke with Korean flavors

Vegan poke with Korean flavors

Cooking time


310 mL (1 ¼ cups) sushi rice
To taste, seasoned rice vinegar
10 mL (2 tsp.) toasted sesame oil
1 clove garlic, chopped
5 mL (1 tsp.) ginger
15 mL (1 tbsp.) soy sauce
30 mL (2 tbsp.) rice vinegar
5 mL (1 teaspoon) hot pepper sauce
15 mL (1 tbsp.) brown sugar
2 green onions, chopped
1 can (398 ml (14 oz.) Bonduelle Bean Mix
1 liter (4 cups) iceberg lettuce, chopped
1 can 398 ml (14 oz) Del Monte shredded carrots
½ English cucumber, diced
To taste, kimchi
45 mL (3 tbsp.) fresh coriander, coarsely chopped
To taste, mayonnaise


  1. Cook sushi rice according to package instructions.
  2. Season with vinegar and let cool.
  3. Meanwhile, in a bowl, combine sesame oil, garlic, ginger, soy sauce, rice vinegar, hot pepper sauce, brown sugar and green onions. Stir to dissolve brown sugar and add legumes.
  4. In 4 bowls, divide rice and garnish in sections, alternating colors with lettuce, carrots, diced cucumber, kimchi and legumes.
  5. Sprinkle with fresh coriander and add mayonnaise.

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