Though this dish takes inspiration from Hawaiian poké, it’s quite a departure from the classic, so I won’t call it that! Here, cozy bowls of seasoned sushi rice provide the base for an exciting mix of toppings: lime-brightened cabbage, vibrant edamame, and smoky, caramelized barbecue tempeh—everything brought together by a creamy, spicy sriracha drizzle. This recipe joyfully borrows flavors from all over the globe, proving that such fusion can be absolutely irresistible.
Barbecue Tempeh Rice Bowl with Lime and Sriracha
Don’t let the list of ingredients worry you: aside from cooking the rice and crisping up the tempeh, it’s mostly a matter of chopping, mixing, and putting everything together. Sushi seasoning (seasoned rice vinegar) is widely available and adds instant flavor to the rice—no extra fuss needed.
Prep 15 min
Cook 45 min
Serves 4
350g sushi rice
5 tbsp sushi seasoning
250g red cabbage, finely shredded
2 tbsp fresh lime juice
Fine sea salt
160g frozen edamame beans, defrosted
Black sesame seeds
For the sauce
5 tbsp mayonnaise (75g)
1½ tbsp sriracha
½ tbsp tomato puree
1 tbsp agave syrup
For the tempeh
3 garlic cloves, finely minced
½ tbsp chipotle paste
3½ tbsp light soy sauce
1½ tbsp tomato puree
½ tbsp fresh lime juice
2½ tbsp agave syrup
¼ tsp salt
Rapeseed oil
400g tempeh (I like
Tiba), cut into irregular, bite-sized pieces
Start by rinsing the sushi rice, then place it in a saucepan with 500ml cold water. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Remove from the heat and let it sit, still covered, for another 10 minutes. Fluff with a fork and fold in the sushi seasoning.
Combine the shredded cabbage in a bowl with 1 tablespoon lime juice and ½ teaspoon salt. Massage the cabbage with clean hands for a minute or two, until it softens and releases some liquid.
In a separate bowl, whisk together the mayonnaise, sriracha, tomato puree, agave syrup, the remaining tablespoon of lime juice, and ⅛ teaspoon salt to create the sauce.
For the tempeh marinade, mix the garlic, chipotle paste, soy sauce, tomato puree, lime juice, agave syrup, ¼ teaspoon salt, and 2 tablespoons water in a medium bowl.
Heat 2 tablespoons of rapeseed oil in a large frying pan over medium-high heat. Add the tempeh pieces and fry, turning occasionally, for 5–7 minutes, until they’re golden and crisp on all sides. Reduce the heat to low, pour in the marinade, and cook until it thickens and coats the tempeh in a glossy glaze. Take off the heat.
To serve, divide the rice evenly among four bowls. Arrange the softened cabbage, glazed tempeh, and edamame beans in sections over the rice. Drizzle with the sriracha sauce, sprinkle with black sesame seeds, and enjoy straight away.
