This tasty vegan replacement for salmon is made with tomatoes marinated in sesame oil and seaweed salt. Use this recipe to create the flavors and textures you love without harming sea animals. Use it to create Poke Bowls, sushi rolls, and more!
This delicious dish can be consumed guilt-free, knowing that you’re not contributing to fish cruelty like what we discovered at Cooke Aquaculture, which supplies salmon to Martha Stewart’s True North line. You can take action to protect fish by watching and sharing the illuminating video at COK.net/FishFarm.
Watch the recipe video below!
Vegan Salmon Poke Bowl
- 4 large ripe roma tomatoes
- 1 tsp seaweed salt* we used Ocean's Halo Brand
- 2 tsp sesame oil
- 2 cups steamed white rice
- 1 cucumber thinly sliced
- 2 carrots thinly sliced
- 1 avocado thinly sliced
- miso ginger dressing or dressing or choice
- sesame seeds and nori sheets for garnish optional
- Slice tomatoes in half lengthwise. Fill a sauce pan about half way with water and bring to a boil. Place tomato slices in boiling water and allow to cook for 3-4 minutes. Remove from pan with a slotted spoon or tongs and place into a bowl of ice cold water. This will stop the cooking process and loosen the tomato skins. Peel the tomatoes and use a spoon to scrape out the seeds. Layer the seedless tomato halves on top of one another and slice them in half lengthwise. Add the tomato segments to the bowl along with the sesame oil and seaweed salt. Gently stir until evenly coated with seasonings. Set aside and allow to marinate for at least 30 minutes.
- To assemble, evenly portion rice, carrots, cucumbers, and avocado slices in two bowls. Add even portions or the vegan salmon, or marinated tomatoes, to each bowl, and drizzle with dressing. Add sesame seeds and roasted nori sheets for garnish. Feel free to add or substitute the vegetables and dressings of your choice in this dish.
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.