Bol de poke vegetariano con remolacha marinada en sésamo y jengibre

Ingredientes

• 16-18 ounces pre-cooked beets (diced into 1/2 inch cubes)
• 1 Tablespoon sesame oil
• 2-3 Tablespoons soy sauce
• 3 Tablespoons rice vinegar (unseasoned or seasoned, depending on your preference)
• 3 Tablespoons grated ginger
• 1 cup sushi rice (rinsed)
• 2 Tablespoons rice vinegar (unseasoned or seasoned, depending on your preference)
• 1/2 cup mayonnaise
• 2 Tablespoons Sriracha
• 1/8 teaspoon soy sauce
• 1 teaspoon lime zest
• 1/2 Tablespoon lime juice (more as needed, to taste)
• 6 ounces wonton wrappers (if making your own chips (or use store-bought wonton strips))
• 1 large English cucumber (half-moons or diced)
• 4 medium carrots (julienned)
• 2 avocados (thinly sliced)
• 2 cups frozen shelled edamame (mukimame) (thawed)
• Sriracha mayo
• sesame seeds (for garnish)
• cilantro (chopped, for garnish)
• green onions (sliced, for garnish)

Preparación

1. 1

   Marinate the Beets: whisk together the marinade ingredients in the container you will marinate them in (I like a glass one with a lid). Stir in the beets until coated. Cover and let sit for at least 30 minutes. Overnight is even better if you want to meal-prep these!

2. 2

   Rice: Cook the rice according to package directions. After it has rested, fluff and stir in the rice vinegar. Let it sit for 5-10 minutes before serving.

3. 3

   Wonton Chips: if making your own, preheat a large skillet over medium-high heat; add 2-3 tablespoons of a neutral oil to coat the bottom of the pan. Cut the square wonton wrappers in half, corner to corner, to create a triangle. Place a single layer of the wrappers in the hot oil and cook for 30-60 seconds on each side until golden brown. Transfer to a paper towel-lined plate and continue pan-frying the remaining wrappers.

4. 4

   Sriracha Mayo: To make your own, stir together the ingredients until combined. You can also substitute chili garlic paste.

5. 5

   Bowl Assembly! This is the fun part! Layer in about ½ cup of rice for each bowl (the recipe makes 4 bowls, but if you like them rice-heavy, you may want to double the rice). Top with a portion of the marinated beets, cucumber, carrot, avocado, and thawed shelled edamame. Drizzle on Sriracha mayo, sesame seeds, and cilantro. Serve with the wonton chips or strips and enjoy!