Meera Sodha’s vegan recipe for barbecue tempeh rice bowl with lime and sriracha sauce | The new vegan

This fresh spin on a traditional poké bowl borrows ideas from all over the world

This recipe is too off-the-beaten-track from a traditional Hawaiian poké for me to call it such and live with myself, but it is loosely based around the idea of one. It starts with seasoned sushi rice (which I could eat just by itself) and is topped with a variety of fun things to munch on such as salt- and lime-seasoned cabbage, edamame beans and glazed pieces of barbecued tempeh, all bound together with a gentle but perky sriracha sauce. Like many of us today, it borrows ideas from all over the world and is, I think, all the more delicious for it.