Beet "Poke" Bowl

Name: Beet "Poke" Bowl
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 medium beets; 1½ cups water; 1 cup apple cider vinegar; ¼ cup sugar; 2 teaspoons kosher salt; 1 teaspoon whole black peppercorns; 1 inch fresh ginger; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 whole carrots; ½ cup diced sweet onion; 3 cups cooked white rice; 1 cup seaweed salad; 2 tablespoons Furikake; 2 whole scallions; white and light green parts only; thinly sliced

A vibrant and colorful bowl featuring pickled beets, inspired by Hawaiian poke. This vegetarian dish combines marinated beets with rice, seaweed salad, and fresh vegetables for a delightful Asian-fusion meal.

4 servings

1 hr 30 min

Published October 4, 2025

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Ingredients

•4 medium beets
•1½ cups water
•1 cup apple cider vinegar
•¼ cup sugar
•2 teaspoons kosher salt
•1 teaspoon whole black peppercorns
•1 inch fresh ginger
•2 tablespoons soy sauce
•1 tablespoon toasted sesame oil
•2 whole carrots
•½ cup diced sweet onion
•3 cups cooked white rice
•1 cup seaweed salad
•2 tablespoons Furikake
•2 whole scallions
•white and light green parts only
•thinly sliced

Cooking Instructions

1.
If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
50 min
2.
Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
20 min
3.
The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
5 min
4.
Toss the diced carrots and sweet onion together in another bowl.
5 min
5.
Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.
10 min

Ingredients

•4 medium beets

•1½ cups water

•1 cup apple cider vinegar

•¼ cup sugar

•2 teaspoons kosher salt

•1 teaspoon whole black peppercorns

•1 inch fresh ginger

•2 tablespoons soy sauce

•1 tablespoon toasted sesame oil

•2 whole carrots

•½ cup diced sweet onion

•3 cups cooked white rice

•1 cup seaweed salad

•2 tablespoons Furikake

•2 whole scallions

•white and light green parts only

•thinly sliced

Cooking Instructions

If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.

50 min

Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.

20 min

The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.

5 min

Toss the diced carrots and sweet onion together in another bowl.

5 min

Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.

10 min