Beet Poke Bowls

Beet Poke Bowls


  • 2 or 3 Medium Beets (About 300 g)
  • 3 Tablespoons (45 ml) Tamari
  • 1 Tablespoon (15 ml) Toasted Sesame Oil (Preferably La Tourangelle), Plus more for Drizzling
  • 1 Tablespoon (15 ml) Rice Vinegar
  • 1/2 Teaspoon Wasabi Paste
  • 1/2 Teaspoon Sriracha


  • ¾ Cup (175 g) Sushi Rice (I Use Kokuho Rose)
  • 1 ¼ Cups (300 ml) Water
  • ¼ Teaspoon Fine Sea Salt

Pickled Carrot:

  • 2 Medium Carrots, Scrubbed
  • 2 Tablespoons (30 ml) Rice Vinegar
  • ½ Teaspoon Sugar
  • ¼ Teaspoon Fine Sea Salt


  • 2 Cups Lightly Packed Shredded Red Cabbage (150 g)
  • 2 Tablespoons (30 ml) Rice Vinegar
  • ½ Teaspoon Sugar
  • ¼ Teaspoon Fine Sea Salt


  • Prepare The Beets:
    Place the Beets in A Small Saucepan, Cover with an Inch or Two of Water, and Bring to A Boil Over High Heat. Reduce the Heat and Simmer Until the Beets are Tender Enough to be Easily Pierced with A Knife, 25-35 Minutes. Drain the Beets and Cover with Cool Water, Letting them Sit Until Cool Enough to Handle. Trim and Peel the Beets and Cut them Into 1-inch Cubes.
    In A Medium Bowl, Stir Together the Tamari, Sesame Oil, Rice Vinegar, Wasabi Paste, and Sriracha to Combine. Set Aside A Few Tablespoons of the Marinade for Serving and to the Rest, Add the Cubed Beets. Chill for 30 Minutes or up to 1 Day, Tossing Once or Twice.
  • Cook The Rice:
    Place the Rice in A Bowl, Cover with Cool Water, and Swish it Around to Release the Starches. Carefully Pour off the Water, then Repeat 2-3 More Times. Drain Well. Place the Rice in A Small Saucepan and Add the Water and Salt. Place the Pot Over Medium Heat and Bring to A Simmer. Immediately Reduce the Heat to Low, Cover the Pot, and Let the Rice Steam Until the Water is Absorbed, 10-15 Minutes. Remove from the Heat and Let stand 10 Minutes. Test the Rice – If it is too Firm, Sprinkle in A Few Tablespoons more Water and Repeat the Steaming/Standing Process Until the Rice is Tender but Still Chewy. Fluff the Rice with A Fork and Cool to Warm or Room Temperature, 30-60 Minutes.
  • Prepare The Cabbage:
    In A Medium Bowl, Toss Together the Cabbage, Vinegar, Sugar, and Salt. Let Sit Until Wilted, 10 Minutes or up to an Hour or Two.
  • Pickle The Carrot:
    Use A Vegetable Peeler to Peel the Carrot Into Long, Wide Ribbons. Toss with the Vinegar, Sugar, and Salt. Let Sit Until Wilted, 10-30 Minutes.