Beet "Poke" Bowl

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan beetroot poke bowl offers a plant-based twist on the traditional Hawaiian classic, replacing raw fish with earthy, jewel-toned beetroot. By marinating the beetroot overnight in a ginger-infused pickling liquid, the vegetable takes on a tender texture and a sophisticated tangy flavour that pairs perfectly with the umami notes of soy and toasted sesame. It is a refreshing, nutrient-dense meal that brings a burst of colour to your dining table.

Perfect for a healthy lunch or a light evening meal, this dish is as visually striking as it is delicious. The combination of crunchy carrots, sweet onion, and savoury seaweed salad provides a satisfying contrast of textures. Served over a bed of fluffy white rice and finished with a sprinkle of furikake, these bowls are a fantastic way to enjoy a homemade, shop-bought alternative that is both simple to assemble and naturally wholesome.

Ingredients for Beet "Poke" Bowl

4 medium beets, or 4 packaged cooked medium beets (450g ), cut into 1/2-inch dice
350 ml vatten
240 ml äppelcidervinäger
60 ml socker
2 teskedar kosher salt
1 tesked hela svartpepparkorn
A 1-inch piece of fresh ginger, peeled and minced
2 matskedar sojasås
1 tablespoon toasted sesame oil
2 carrots, peeled and cut into 1/4-inch dice
80g diced sweet onion, such as Maui or Vidalia
3 cups cooked white rice
1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)
Furikake 2 spring onions, white and light green parts only, thinly sliced

How to make Beet "Poke" Bowl

If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.

Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.

The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.

Toss the diced carrots and sweet onion together in another bowl.

Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colours and textures really stand out. Sprinkle the rice with the furikake and sliced spring onions and serve.

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