Ready to rethink your poke game? Our vegan poke bowl recipe swaps traditional fish for a star-studded watermelon tuna, blending bold flavors and fresh, vibrant ingredients together to create an unforgettable experience.
As summer approaches, it’s the perfect time to experiment with vibrant, fresh flavors, and our vegan poke bowl is a great place to start. The star of the dish? Watermelon, cleverly prepared to take on a role you might not expect: standing in for tuna, wrapped in a unique, savory twist.
This bowl is all about layers and textures. We start with a base of fluffy sushi rice, topped with crunchy quick pickles and umami-packed seaweed. Drizzle on some homemade ponzu dressing for that citrusy spark, sprinkle some amaranth caviar over it for some pop, then add creamy avocado with dollops of spicy sambal mayo to bring everything together. And just when you think it can’t get any better, on goes the watermelon tuna.
The best part? You can prep most of these elements ahead of time. So when dinner rolls around, it’s less of a scramble and more of a “serve and savor” kind of deal.
What Happens When You Cook Watermelon?
Curious about making watermelon tuna for your vegan poke bowl? Here’s how: Start by baking bite-sized chunks of watermelon, allowing them to cool afterward in a rice vinegar marinade. This method transforms the watermelon into a fantastic vegan alternative to tuna, both in look and texture. While it won’t mimic the exact taste of traditional tuna, it’s a perfect fit for a vegan poke bowl.
In this process, the rice vinegar plays a crucial role. It reduces the natural sweetness of the watermelon, enhancing both the color and the texture, making it ideal for your vegan poke bowl. The effort is minimal, but the payoff in flavor and texture makes it a standout component in any vegan seafood dish.
Why You’ll Love This Recipe
Thinking about giving your usual dinner lineup a bit of a shake-up? This vegan poke bowl is basically a party on a plate, and here’s why you’ll want to RSVP yes:
- Innovative Watermelon Tuna: Experience watermelon like never before! Marinated to savory perfection, it brilliantly takes on the role of tuna, adding a unique and delicious twist to every bite.
- Texture-Palooza: Crunchy, creamy, crispy—this bowl has it all. From avocado’s smooth swagger to the crisp bite of pickles and the subtle pop of amaranth caviar, your fork is in for a wild ride.
- Meal Prep Marvel: Most of this bowl can be prepped ahead of time. That means when you’re ready to eat, you’re basically just assembling a masterpiece on the fly.
- Bright and Flavorful: Drizzled with homemade ponzu and spiced up with sambal mayo, every bite is packed with vibrant, zesty flavors that make dining a joy.
- Fresh and Fun: This dinner is perfect for those warm evenings when you want something light yet satisfying—it’s like a summer vacation, with no packing required.
Key Ingredients
Every great dish has its all-stars, and in our vegan poke bowl, it’s a lineup of vibrant and punchy players that come together to create something truly special. Here’s the scoop on who’s bringing what to the party:
- Watermelon: Not just for picnics! Here, it’s marinated to become watermelon “tuna,” a refreshing and creative vegan twist on traditional seafood. Its sweet and juicy nature adds a delightful contrast to the savory elements.
- Amaranth: Tiny but mighty, amaranth is used here to make vegan caviar. It offers a unique texture and a playful nod to luxury.
- Beet Juice: The secret behind the vibrant color of our vegan caviar. Beet juice not only dyes the amaranth a stunning hue but also adds a subtle earthy sweetness that complements the other flavors.
- Sushi Rice: The base that holds all the magic. Sushi rice is sticky, pearly, and slightly sweet, perfect for scooping up with bits of watermelon tuna and a swipe of creamy avocado.
- Rice Vinegar: This is where the tang comes in. Rice vinegar brightens up the sushi rice and gives the watermelon that necessary zing, balancing its sweetness and mimicking the acidity typically found in seafood dishes.
- Persian Cucumbers: Crunchy, fresh, and slightly sweet, these cucumbers add a refreshing crunch to the bowl, making each bite crisp and invigorating.
- Jalapeno (optional): For those who like a little heat. Chop it, slice it, dice it—however you add it, jalapeno brings a spicy kick that lights up the bowl.
- Hijiki Seaweed: Briny and rich with a hint of the sea, hijiki elevates the oceanic vibes of our bowl. It’s like a mini seaside escape in every bite.
- Soy Sauce: The umami bomb. Soy sauce deepens the flavor profile, adding that essential savory note that ties all the sweet and tangy elements together.
- Grapefruit and Lime: The citrus power couple! The juice from these fruits makes our ponzu dressing sing. It’s all about zesty, tangy goodness that cuts through the richness and refreshes your palate.
- Vegan Mayo and Sambal: Creamy meets fiery. This combination creates a spicy mayo that’s smooth with just enough heat to make your taste buds dance.
- Avocado: Creamy, dreamy avocado adds a luxurious texture and a rich, buttery flavor that rounds out the dish, ensuring every bite is satisfyingly smooth.
So there you have it, a cast of ingredients ready to assemble into this magical vegan poke bowl, with watermelon tuna in a starring role.
How To Make This Vegan Poke Bowl
Ready to assemble a fresh, vibrant vegan poke bowl without any fuss? Here’s how to whip up this fun dish with minimal effort and maximum flavor. Make all of these components in advance for easy assembly later!
Watermelon Tuna
Place your watermelon cubes on a baking sheet, roast them briefly, then let them marinate in a little vinegar. This process infuses them with a savory flavor and creates a texture reminiscent of tuna.
Amaranth Caviar
Boil the amaranth in beet juice until tender, then let it chill to develop those caviar-like pearls that add a fun crunch.
Sushi Rice
Use a rice cooker for the perfectly-textured sushi rice. Keep it warm in the rice cooker and season and serve when ready.
Quick Pickles
Combine sliced cucumbers (and jalapeños if you like a kick) with vinegar and a pinch of sugar. Let them marinate to pick up a crisp, tangy flavor that contrasts beautifully with the other ingredients.
Ponzu Dressing
Whisk together citrus juices, soy sauce, and a touch of mirin for a bright, tangy sauce that adds a zesty punch to the bowl.
Sambal Mayo
Mix vegan mayo with sambal or your favorite chili sauce for a creamy, spicy condiment that brings a bit of heat to each bite.
Seaweed Mix
Soak hijiki seaweed, then toss it with a little soy sauce and mirin for a deep umami flavor that complements the watermelon tuna.
Assemble Your Bowl
Start with a layer of sushi rice, then arrange the watermelon tuna, amaranth caviar, pickles, and seaweed over it. Drizzle over the ponzu dressing and dot it with the sambal mayo. Top it with the fresh avocado for creaminess and a pop of color.
More Vegan Sushi And Seafood Recipes
If this sushi bowl has sparked a sushi-sized hole in your heart for more fish-free recipes, why not roll on over to my vegan seafood guide? It’s packed with ideas and top picks for the best vegan seafood brands that’ll keep your sushi adventures rolling!
For more vegan sushi recipes, check these out:
- Vegan Asparagus Sushi Rolls
- Spicy Carrot Lox Sushi
- Sweet Potato Tempura and Avocado Rolls
- Japanese-Style Breakfast Bowl
- Vegan Dynamite Rolls
FAQs
A vegan poke bowl is a plant-based twist on the traditional Hawaiian dish, replacing fish with plant-based alternatives like marinated tofu, tempeh, or watermelon tuna. It combines vibrant, healthy vegetables, grains such as sushi rice, and flavorful toppings like seaweed and avocado for a nutritious and visually appealing meal.
Watermelon tuna is an excellent fish substitute for vegan poke bowls, perfectly mimicking the texture and color of traditional tuna when marinated and baked. Other ideal options include marinated tofu and tempeh, or jackfruit, which are popular in plant-based recipes for their ability to soak up savory poke flavors and provide satisfying texture.
A Buddha bowl typically consists of a balanced mix of cooked grains, vegetables, plant-based proteins like chickpeas or tofu, and a dressing, arranged in a vibrant, health-focused dish. In contrast, a poke bowl, originally a Hawaiian specialty, features raw marinated fish—though in a vegan poke bowl, we use plant-based alternatives such as marinated tofu or watermelon tuna, served over rice with fresh toppings like seaweed, cucumber, and avocado, offering a delicious fusion of flavors and textures.
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Vegan Poke Bowl with Watermelon Tuna
- Total Time: 26 hours
- Yield: 2 servings
- Diet: Vegan
Description
Wave goodbye to the ordinary with this vegan poke bowl, where watermelon tuna turns the tide on traditional flavors. Packed with zest and zing from ponzu to pickles, this bowl is a plant-based paradise, perfect for spicing up lazy summer evenings or adding some sunshine to your dinner table.
Ingredients
for the watermelon tuna
- 1 1/2 pound of bite-sized watermelon cubes
- 4 tablespoons olive oil
- 4 tablespoons rice vinegar
for the amaranth caviar
- 1/3 cup amaranth
- 2 cups beet juice
for the sushi rice
- 1 cup sushi rice, soaked for 30 minutes then rinsed well
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tseaspoon salt
for the pickles
- 1/2 cup water
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 Persian cucumbers, sliced on a mandoline
- 1 jalepeno, sliced on a mandoline
for the seaweed
- 2 tablespoons hijiki seaweed
- 1 cup cold water
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 2 teaspoon sesame seeds
for the ponzu dressing
- 1/2 grapefruit, juiced
- 1/2 lime, juiced
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- pinch salt
for the sambal mayo
- 1/3 cup vegan mayo
- 2 tablespoons sambal, or more (or less) to taste
to serve
- 1–2 scallions, sliced
- 1 avocado, cubed
Instructions
to make the watermelon tuna
- Preheat oven to 400 degrees.
- Drizzle the bottom of a large pyrex with 2 tablespoons of the olive oil. Place the watermelon cubes into the pyrex a single layer, then drizzle the remaining 2 tablespoons olive oil over the top.
- Place into the oven and bake for 30 minutes.
- Remove from the oven, stir to coat and flip the watermelon, then drizzle with the rice vinegar. Stir again to coat, then place back into the oven for about 20 minutes more, checking it after 15 minutes to ensure that the edges do not brown.
- Let it cool in the pyrex, then scrape the watermelon and liquid into a container. Cover and place into the refrigerator. The olive oil and vinegar will continue to soften and “cook” the watermelon.
- Allow to marinate for 12-24 hours. Before serving, allow it to come to room temperature, drain and then serve.
to make the amaranth caviar
- Combine the amaranth and beet juice in a saucepan. Bring to a boil, then reduce the heat to a low simmer, covering partially with a lid, for 22-24 minutes.
- Transfer everything into a container and place it into the refrigerator to allow the color to penetrate overnight.
to make the sushi rice
Place the rice and water into a rice cooker. Once done, season with the rice vinegar, sugar, and salt, then keep warm in the rice cooker until ready to serve.
to make the pickles
Combine the water and vinegar together in a bowl. Whisk in the sugar and salt and stir to dissolve. Add the cucumber and jalepeno and stir gently to coat. Allow to marinate for about 30 minutes.
to make the seaweed
Soak the hijiki in water for 30 minutes. Drain, then season with the mirin and soy sauce, and sprinkle with the sesame seeds. Set aside.
to make the ponzu dressing
Combine the grapefruit and lime juice, soy sauce, mirin, and salt. Set aside.
to make the sambal mayo
Combine the vegan mayo and the desired amount of sambal. Set aside.
to serve
Divide the rice between two bowls. Top with the pickles, dollop with the sambal-mayo, then the watermelon tuna, and drizzle with the ponzu. Then add the cubed avocado, seaweed, scallions, and sesame seeds. Serve immediately.
Notes
Storage Tips:
Watermelon Tuna: Store the marinated watermelon tuna in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but it’s best eaten within the first 24 hours for optimal texture.
Sushi Rice: Keep cooked sushi rice in a tightly sealed container in the refrigerator for up to 2 days. To refresh the rice before serving, sprinkle a little water over it and briefly microwave it covered.
Amaranth Caviar and Pickles: These can be refrigerated in airtight containers for up to 3 days. Their flavors tend to enhance over time, making them even more delicious after a day or two.
Ponzu Dressing and Sambal Mayo: Store both in separate airtight containers in the fridge for up to 5 days Shake or stir well before using again as ingredients may settle or separate.
Expert Tips:
Balancing Flavors: For the best flavor balance, adjust the amount of ponzu and sambal mayo according to your taste. Start with less dressing and add more as needed to avoid overpowering the delicate flavors of the watermelon tuna and vegetables.
Serving Suggestion: For an impressive presentation, chill the bowls before assembling the poke. This keeps the ingredients fresh and crisp, especially during warm weather.
Customizing Your Bowl: Encourage customization by offering a variety of additional toppings like toasted sesame seeds, sliced radishes, or microgreens for extra crunch and flavor.
Marinating Watermelon Tuna: For an enhanced flavor, let the watermelon marinate for at least 12 hours. This allows it to fully absorb the savory notes of the vinegar and oil, mimicking the texture and taste of traditional tuna more closely.
- Prep Time: 1 hour
- Marinating Time: 24 hours
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baked, Boiled, Marinated, Pickled
- Cuisine: Hawaiian, American
School Night Vegan says
Came here via your lox recipe and now I want to lock myself in a kitchen and make TRAYS of vegan sushi! You’re a genius and an inspiration and I’m officially obsessed!
erinwyso says
Thank you for your kind words … enjoy!
Yumi says
Aloha e Erin,
Oh my gosh! I have been looking for a recipe like this! My husband and I grew up eating poke and since making a conscious choice to be more vegan and cut out most seafoods I was thoroughly missing it. I can’t wait to try this!
Btw, we made your vegan lox and are loving it! We bought a 10lb bag of carrots at Costco just so we could make a whole bunch:)!
Mahalo nui for being a vegan culinary artist:)
me ke aloha,
Yumi
erinwyso says
Hi Yumi! I hope you enjoy this, and would love to hear your feedback on how it compares to the poke you grew up with.
And so happy you like the lox! 🙂 Erin
Rachael Patton says
Holy moly! Genius recipe! I really appreciate all the wiring on technique as well as the commentary on texture. I’m baking watermelon, tonight!
Victoria says
I found this recipe last month and was super intrigued by it! I opened the fridge this morning and lo and behold there was watermelon inside! I’m going to definitely try this recipe right now! I’ll update you in 12-24 hours (possibly maybe if I don’t forget!!!) and tell you what I think!
Amy Katz from Veggies Save The Day says
Erin, this is amazing! I am sitting here eating some cubed watermelon, thinking it resembles raw tuna, so I Googled watermelon poke, and up pops your recipe. I don’t know how I missed it on Instagram. Anyway, I am so excited to try your recipe. With all the poke restaurants in SoCal, I keep seeing posts from my non-vegan friends with pics of their poke bowls. Now I can make my own that’s cruelty- and mercury-free!
I love your recipes and photographs so much. You are so talented.
erinwyso says
Hi Amy! Thanks so much for your sweet comment, it made my day! I hope you love the watermelon tuna, the texture is so interesting! xo
Maikki | Maikin mokomin says
Wow! This recipe is genius 🙂
Mihl says
I have to admit that I neither like tuna nor water melon. But this looks so extraordinary and I’d love to try it. Your recipes are always such an inspiration!
erinwyso says
Thanks so much, Mihl! 🙂 Luckily, once baked, this resembles neither, but something different entirely … I hope you enjoy it!
Mihl says
On more reason to try then!
Spazv says
May sound like a dumb question but, ripe watermelon? Also the regular red seedless? Thanks!
erinwyso says
Spazv, not at all! I used pre-cut watermelon. They had a few seeds here and there, but I just picked them out!
Amanda says
I never would have thought to use watermelon like that ? It’s hard to find watermelon where I live right now, but I’m definitely going to try this out soon!
erinwyso says
Amanda, it’s crazy how much the texture changes with baking and marinating!