My favorite go-to lunch on a hot summer day!

I have discovered Vegan Zeastar from Vegan Finest Foods and I was pleasantly surprised by their texture. The texture is just like raw fish!

Simply two dressings for this poke, citrus soy for the salad and siracha mayo for no-salmon sashimi.

Serves 2

  • 400g thawed vegan sashimi of your choice (I used Vegan Zeastar Zalmon sashimi), cut into small cubes
  • 2 cups of leftover sushi rice (unseasoned), divided
  • Salad mix (I like mine with mache, cucumber, cherry tomato, sweet pointed red pepper and red onion)

Citrus soy

  • Juice of 1 lime
  • 1.5 tbsp soy sauce
  • 1 tsp toasted sesame seeds
  • 1 tsp sesame oil
  • Freshly ground black pepper

Mix all ingredients together, the dressing should be tangy and fragrant. Toss in greens, set aside.

Siracha mayo

  • 2 tsp rice vinegar
  • 1 tbsp siracha
  • 2 tbsp vegan mayo
  • 1 tbsp finely sliced scallion
  • A pinch of togarashi or gochugaru

Mix all ingredients together and toss with vegan sashimi.

To assemble: Serve salad on the side and sashimi over reheated leftover rice.

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