This was such a healthy, delicious meal! We’ve never tried making a poke bowl at home, but this one was super easy and we just so happened to have all the ingredients at home already! (Which is perfect since we’re stuck at home during this pandemic!) We got the recipe from The Buddhist Chef and tweaked it slightly!


For rice:

  • 2 cups sticky/sushi rice
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup

For tempeh:

  • 1 package tempeh, diced
  • Β½ cup vegetable broth
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1-2 tbsp sesame seeds
  • 1 green onion, minced, to garnish
  • Β½ tsp of sriracha
  • 1 ripe avocado


  1. Rinse the rice under cold running water then transfer to saucepan. Add the water, bring to a boil. Stir and cover. Lower the heat to minimum, simmer for 15-20 minutes until water is absorbed. Remove from heat and let rest for 15 minutes
  2. Stir the salt, rice vinegar and maple syrup into the rice. Set aside
  3. Place all the ingredients except green onion into a saucepan (vegetable broth, sesame oil, soy sauce, maple syrup sesame seeds and sriracha )
  4. Bring to a boil, lower heat and simmer until the liquid is fully absorbed (about 10 minutes)
  5. Serve over sushi rice and garnish with your green onion! (And add avocado if you’d like)

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