Tropical Vegan Lobster & Scallop* Poke Bowl

Makes 1 Each Large Bowl OR

2ea Small Bowls

Prep/ Cook Time 30minutes

1/3c Lobster Mushrooms
1/3c Vegan Scallops
2T Baby Radish (thin sliced)
1/3c Kiwi ( fresh, medium diced)
1/4c Asian Pear ( 1/4" matchsticks)
2t Red chilies (thin sliced)
2T Pickled Ginger
1/2t Cilantro (chopped)
1T Chili Oil
1ea Nori Sheet ( cut into strips)
1/2t Sesame Seed Sea Seasoning
1-1/4c Brown Sushi Rice

Poke Sauce:
1T Toasted Sesame Oil
1/4c Tamari
1t Agave Nectar
1T Lime Juice (fresh squeezed)

Sushi Rice:

  • 2c Short Grain Brown Rice

  • 3-1/2c Water 

  • 1/2c Seasoned Rice Vinegar

  • 1/4c Agave Nectar

    1t Sea Salt 


-Chef's Knife

-Cutting Board 

-Kitchen Towel

-Measuring Cups

-Measuring Spoons

-Medium Saute Pan 

-Medium Sauce Pot 

-Cooking Spoon

-Rubber Spatula


-Large Mixing Bowl

-Medium Mixing Bowl

-Serving Bowl

For The Rice:

Rinse the rice in a strainer until the water runs clear. Add water and rice to a medium saucepan and bring to a boil. Reduce the heat to low, cover  with a fitted lid. Allow rice to cook for approximately 20 minutes. Rice should be tender and moderately sticky. Allow to cool down to room temperature.

In a large mixing bowl whisk vinegar, sea salt and agave nectar until thoroughly combined. Fold in rice. Taste for any flavor adjustments. Set aside, use as desired.

For The Poke Bowl:

In saute pan heat chili oil on medium heat. Add lobster mushrooms and vegan scallops. Cook until tender. Season with sea seasoning and set aside.

In serving bowl add sushi rice and top with vegan lobster mix as well as all other remaining ingredients along with the poke sauce. Garnish with cilantro and serve.

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