Low Carb Vegan Mushroom Poke Bowl
How to Make It
Step 1
At last 30 minutes before making your poke bowl, prepare the mushroom portion. Chop or dice portabella mushroom and toss in a bowl with the first amount of soy sauce, ginger, and garlic. When the mushroom has absorbed all the soy sauce, cover the bowl and marinate in your refrigerator for at least 30 minutes (up to 60 minutes).
Step 2
After the marinating time, make the cauliflower rice. Toss the rice in a pan over high heat with the pepper and sesame seeds. Cook until the rice is toasted.
Step 3
Reduce the heat down to medium and stir the soy sauce and rice vinegar into the rice. Toss and cook until the soy sauce turns the rice into a fried golden brown.
Step 4
Arrange the cooked rice in a bowl. Dice cucumber and arrange on top of the rice with whole or chopped spinach leaves. Spoon the portabella mushroom over the bowl and drizzle any excess seasoned liquid over the bowl as well. Finally, pair with the roasted nori seaweed and enjoy.
Ingredients
- Portabella Mushrooms, Raw – 1 ounce
- Soy Sauce – 1 tablespoon
- Ginger – ¼ teaspoon
- Garlic, Fresh – ½ teaspoon
- Cauliflower Rice – ¾ cup
- Black Pepper, Ground – ⅛ teaspoon
- Sesame Seeds – ½ teaspoon, whole pieces
- Soy Sauce – 1 tablespoon
- Rice Vinegar – ½ teaspoon
- Cucumber – 2 ounce
- Spinach – ½ ounce
- Laver (nori), Dried – ¼ sheet