A colorful twist on a classic poké bowl is making waves with its bold flavors and global inspiration. While it doesn’t stick to traditional Hawaiian poké roots, this version leans on the same spirit: a base of seasoned sushi rice topped with vibrant veggies, hearty protein, and a punchy sauce to tie it all together.
The star here is smoky barbecue-glazed tempeh, paired with crunchy lime-seasoned red cabbage, fresh edamame, and a creamy yet fiery sriracha sauce. It’s hearty, tangy, and just spicy enough to keep things interesting.
Despite the list of ingredients, the method is simple. Once the rice is steamed and the tempeh is fried, the rest is just chopping, mixing, and assembling. Seasoned rice vinegar (sold as sushi seasoning) makes the rice quick to prepare, and everything else comes together in under an hour.
Recipe: BBQ Tempeh Rice Bowl With Lime and Sriracha
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
Ingredients
- 350g sushi rice
- 5 tbsp sushi seasoning
- 250g red cabbage, finely shredded
- 2 tbsp fresh lime juice
- Fine sea salt
- 160g frozen edamame, defrosted
- Black sesame seeds
For the sauce
- 5 tbsp mayonnaise (75g)
- 1½ tbsp sriracha
- ½ tbsp tomato purée
- 1 tbsp agave syrup
For the tempeh
- 3 garlic cloves, minced
- ½ tbsp chipotle paste
- 3½ tbsp light soy sauce
- 1½ tbsp tomato purée
- ½ tbsp fresh lime juice
- 2½ tbsp agave syrup
- ¼ tsp salt
- Rapeseed oil
- 400g tempeh, cut into bite-sized pieces
Method
- Cook the rice: Place the rice and 500ml cold water in a lidded pan. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and leave covered for another 10 minutes. Stir in the sushi seasoning.
- Prep the cabbage: Toss the cabbage with 1 tbsp lime juice and ½ tsp salt. Use your hands to massage until it softens.
- Make the sauce: Whisk together mayonnaise, sriracha, tomato purée, agave, the remaining lime juice, and a pinch of salt.
- Marinate the tempeh: Mix garlic, chipotle paste, soy sauce, tomato purée, lime juice, agave, salt, and 2 tbsp water.
- Cook the tempeh: Heat 2 tbsp oil in a frying pan over medium-high heat. Fry the tempeh for 5–7 minutes until golden. Add the marinade and cook until it reduces to a sticky glaze.
- Assemble the bowls: Divide rice among four bowls. Add cabbage, tempeh, and edamame. Top with sauce, sprinkle with sesame seeds, and serve.
