PokeBowl the Bubblefish

Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and spicy mayo.

For the Basting Sauce:

🥕 2 Tablespoons Sesame Oil
🥕 2 Tablespoons Dark Soy Sauce
🥕 2 Tablespoons Maple Syrup
🥕 2 Tablespoons Tomato Paste
🥕 1 teaspoon Garlic Powder
🥕 1 teaspoon Ground Ginger
🥕 1 teaspoon Dried Oregano

For the Mushrooms:

🍄 6 Large Portobello Mushrooms

For the Rice:

🍚 4 cups Cooked Basmati Rice (1 ⅓ cups uncooked)

Spicy Mayo Dressing:

🧄 1 Tablespoon Toasted Sesame Oil
🧄 1 Tablespoon Sriracha Sauce
🧄 ½ cup Vegan Mayonnaise (125g)
🧄 1 Tablespoon Fresh Lime Juice

For the Bowls:

🥑 1 Small Head Romaine Lettuce Chopped
🥑 1 Large Carrot Peeled and Grated
🥑 1 Small Cucumber Sliced
🥑 2 Radishes Sliced
🥑 1 Medium Avocado Peeled and Sliced
🥑 ⅓ cup Pickled Beets (56g) Sliced
🥑 Pickled Ginger
🥑 Black Sesame Seeds
🥑 Lime Wedges


🍚 1. Preheat the oven to 400°F (200°C).

🍚 2. Add the ingredients for the basting sauce to a measuring jug and mix together.

🍚 3. Slice the mushrooms and add them to a bowl, pour over the basting sauce and toss them in the sauce until they’re well coated.

🍚 4. Place the mushroom slices on a parchment lined baking tray and bake for 10 minutes, keeping an eye on them so they don’t over-cook or burn.

🍚 5. While the mushrooms are baking, prepare your rice and veggies.

🍚 6. Add the dressing ingredients to a measuring jug and whisk them together.

🍚 7. When the mushrooms are cooked, assemble your bowls. Start with a bed of rice, then add lettuce, grated carrot, cucumber, radishes, avocado, beets and mushroom slices.

🍚 8. Top with pickled ginger, black sesame seeds and lime wedges.


🥑 Rice: If you have leftover rice from another meal then you can save time in preparing this recipe. Or get rice from a nearby restaurant to save time.

🥑 Gluten-free: Switch the soy sauce for tamari or make sure to use a gluten-free soy sauce if you’d like this meal to be gluten-free.

🥑 Storing: If you have leftover ingredients, store them separately in the fridge and then assemble bowls again when you’re ready. Leftover ingredients will keep for a few (3-4) days in the fridge.