Beet Poke

Beet Poke

This is a fantastic take on the classic Hawaiian ahi poke, with beets taking place of the fish, by the amazing vegan chef Kali Hamm    


Beet Poke

500 grams of beetroot

1 inch of ginger, peeled & grated

½ cup of rice vinegar

¼ cup of toasted sesame oil

2 tablespoon of tahini

3 tablespoons of soy sauce 

1 tablespoon of maple syrup

1 tablespoon of ume boshe plum vinegar (or substitute red wine vinegar)

Sea salt

Quick pickled kohlrabi

½ kohlrabi

¼ cup of rice vinegar

¼ water

big pinch salt

½ tablespoon of sugar – I used light agave


4 tablespoon of sesame seeds, toasted- I used a mix of black and white

1 teaspoon of sea salt

1 tablespoon of dried nori flakes

1 teaspoon dried of wasabi powder

Crispy rice paper

Crispy rice paper

Chil Oil - optional 

Extras to serve

Rice of choice ( preferably short grain)


Spring onions


Beet Poke

  1. Steam the beetroot until tender, this will vary depending on the size of your beetroot but should be around 30 minutes.
  2. While the beetroot is cooking make your marinade.
  3. Blend all ingredients in a high speed blender, with a pinch of salt.
  4. Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm.
  5. Cut into 1centimeter cubes and place in a bowl with the marinade, cover and ideally leave overnight; if not overnight, at least for a few hours.

You now need to prepare the other elements of the dish:

Quick pickled kohlrabi

  1. Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small non reactive bowl.
  2. Heat the rest of ingredients in a small pan, until the sugar and salt melt and the ingredients are combined.
  3. Pour over the kohlrabi, this will be ready within half hour but will also be great if you leave overnight.


  1. In a pestle and mortar grind your sesame with the salt.
  2. Add the nori flakes and wasabi powder, mix well – this isn’t spicy, the wasabi just adds a nice flavour.

Crispy rice paper

  1. Use rice paper sheets, the type you’d use for summer rolls, and break into large pieces.
  2. Heat cooking oil in a small frying pan, medium high heat.
  3. Once hot add the rice sheets carefully, they should sizzle immediately upon touching the oil, that’s how you know the oil is hot enough. The rice paper will cook very quickly so you’ll be taking them out of the pan almost immediately after putting them into cook.
  4. Drain on kitchen paper and sprinkle with furikake while still hot.

Serving suggestions

Serve this with rice and some extra greens for a complete meal, or no rice for a starter or side.

Poke bowls are typically served with short grain rice, so make your choice of rice colour and cook according to instructions.

Start the plate with rice, top with a large spoonful of beetroot, some pickles, avocado, sliced spring onion, a sprinkling of furikake, a drizzle of chili if you like and a piece of crispy rice paper.  For a lighter plate omit the rice – this would make a very nice starter, or with rice a great bowl of delicious food.


This delicious recipe comes courtesy of London-based freelance vegan chef, recipe writer, Kali Hamm.  Kali's background and passion for nutritious cooking and her love of travel and big flavours is reflected in her style of food. For events and recipes, visit her website



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