Rainbow Veggie Poke Bowl - This rainbow veggie poke bowl is colorful, crisp, and creamy with sushi rice, crunchy cabbage, carrots, edamame, cucumber, and avocado finished with a glossy soy-sesame dressing. Each bite balances bright tang, savory umami, and fresh crunch. It is meal-prep friendly and easy to customize with your favorite vegetables.

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Rainbow Veggie Poke Bowl - A great poke-style bowl depends on two things: well-seasoned rice and a dressing that brings umami. For the rice, seasoning while warm is key so the vinegar mixture absorbs evenly and keeps the texture fluffy, not gummy. For the bowl toppings, choose vegetables with different crunch levels—cabbage for crisp bite, carrots for snap, cucumber for freshness, and edamame for tender protein. Avocado adds creamy richness and helps balance the salty-sweet dressing. Arrange toppings in clean stripes for the most colorful, photo-ready look, then drizzle dressing right before serving so everything stays crisp.

Dietary Notes

✓ Meal Prep Friendly
✓ Colorful Veggie Bowl
✓ Customizable Toppings
✓ No Fish Needed

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Why You'll Love This

Seasoned Rice Base: Sushi rice stays fluffy and lightly tangy for a true poke-bowl feel.
Crisp Rainbow Crunch: Multiple vegetables add fresh texture in every bite.
Glossy Umami Dressing: Soy, sesame, and rice vinegar coat ingredients for balanced flavor.
Flexible Add-Ins: Works with tofu, chickpeas, or extra veggies without changing the method.

Rainbow Veggie Poke Bowl

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 25min

❄️ Cool Time: 10

🔥 Cook Time: 20min

🥨 Yield: 4

🍞 Method: No-Cook

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups sushi rice
2 1/2 cups water
1/3 cup rice vinegar
2 tbsp granulated sugar
1 tsp kosher salt
2 cups purple cabbage, shredded
1 cup carrots, shredded
1 cup edamame, shelled
1 cucumber, sliced
1 avocado, sliced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp lime juice
2 tsp honey
1 tbsp sesame seeds
2 scallions, sliced

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✏️

sushi rice Use short-grain sushi rice for sticky-but-fluffy texture; rinsing removes excess starch so grains stay glossy, not gummy.
water Measure water accurately for consistent rice texture; too much water makes rice mushy and dulls the bowl’s clean bite.
rice vinegar Rice vinegar seasons the rice with gentle tang; add while rice is warm so flavor absorbs evenly.
granulated sugar Sugar balances vinegar sharpness and supports sushi-rice flavor; dissolve fully so the rice stays smooth, not gritty.
kosher salt Salt lifts flavor in both rice and dressing; cold bowls taste muted without enough seasoning.
purple cabbage, shredded Cabbage adds crisp crunch and bold color; slice thin so it’s easy to eat and doesn’t overpower the bowl.
carrots, shredded Carrots bring sweet crunch and bright orange color; shred finely for a more tender, poke-bowl texture.
edamame, shelled Edamame adds plant protein and a tender bite; rinse and pat dry so extra moisture doesn’t water down the dressing.
cucumber, sliced Cucumber adds fresh crunch; remove watery seeds if needed so the bowl stays crisp and not diluted.
avocado, sliced Add avocado fresh for creamy richness; slice just before serving to prevent browning and maintain clean presentation.
soy sauce Soy sauce provides umami and salt; adjust to taste and use low-sodium if you prefer a lighter dressing.
sesame oil Toasted sesame oil adds strong aroma; use a small amount so it tastes nutty, not heavy.
lime juice Lime brightens and balances salty soy; fresh juice keeps the dressing clean and vibrant.
honey Honey rounds out the dressing’s salt and acid; it helps create a glossy finish that clings to vegetables.
sesame seeds Sesame seeds add light crunch and visual finish; toast briefly for deeper flavor.
scallions, sliced Scallions add fresh onion flavor without harshness; add at the end for a crisp, bright topping.

list_alt Instructions

1

Rinse sushi rice until the water runs mostly clear, then cook with water according to package directions - rinsing removes excess starch for fluffy, not gummy rice.
2

Warm rice vinegar, sugar, and salt until dissolved, then fold into warm rice - seasoning warm rice helps it absorb for a true sushi-rice texture.
3

Cool rice for 10 minutes, then divide into bowls - slight cooling prevents wilted vegetables and keeps contrast crisp.
4

Prep toppings: shred cabbage and carrots, thaw edamame, slice cucumber and avocado - uniform cuts keep each bite balanced.
5

Whisk soy sauce, sesame oil, lime juice, honey, and a pinch of salt until glossy - a cohesive dressing coats ingredients evenly.
6

Arrange vegetables and avocado in colorful sections over rice - clean stripes maximize visual impact and keep textures distinct.
7

Drizzle dressing, then garnish with sesame seeds and scallions - finishing touches add aroma, crunch, and a poke-bowl look.

Nutrition Facts

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Calories 480

Protein 14g

Carbs 78g

Fiber 8g

Sugar 10g

Fat 14g

Sodium 780mg

Potassium N/A

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Serving Suggestions

Serve immediately after drizzling dressing so the vegetables stay crisp. Plate in wide shallow bowls with toppings arranged in bold color stripes and avocado fanned on top. Garnish with sesame seeds, sliced scallions, and a little nori for a poke-bowl finish. Pair with miso soup or a chilled green tea.

How to Store?

Store components separately for best texture: rice up to 3 days refrigerated, vegetables 2-3 days, dressing up to 7 days. Assemble just before eating. Avocado is best added fresh. Do not freeze. Make-ahead: cook and season rice, prep veggies, and mix dressing the day before.

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