Vegan Poke Bowl (with Watermelon Tuna)

This vegan poke bowl delivers sushi-bar flavors with zero rolling drama. Warm sticky rice, savory watermelon tuna, creamy avocado, and punchy pickles load up every bite with bold contrast. It’s a chill, make-ahead bowl built for summer—big flavor, laid-back energy, and fresh vibes.

Love sushi but not in the mood to roll? This vegan poke bowl has your name all over it. It’s got the textures, the umami, the color—all layered into a vibrant, spoonable bowl that’s giving summer dinner energy with sushi-bar flair. The star here is a savory watermelon tuna: marinated, roasted, and chilled until it hits that tender, lightly briny bite. Tuck it over warm sushi rice, add pickled cucumbers, hijiki seaweed, spicy sambal mayo, and creamy avocado—and you’ve got a showstopper that’s fresh, fun, and totally fish-free.

This bowl hits that perfect middle ground: light but satisfying, elegant but easy. Every element can be made ahead, so when it’s time to eat, all that’s left is assembly—and maybe a drizzle of ponzu for good measure. Whether you’re craving sushi without the fuss, hunting for your next go-to vegan seafood dish, or want to impress with something clever and refreshing, this vegan poke bowl with watermelon tuna delivers. Want to keep the sushi vibes going? Check out these vegan sushi recipes—or explore more ways to use savory watermelon tuna.

What Is a Vegan Poke Bowl?

A vegan poke bowl is a plant-based version of the traditional Hawaiian dish, made without fish or seafood. Instead of raw tuna or salmon, it features ingredients like tofu, marinated watermelon, or tempeh—layered over sushi rice with fresh veggies, seaweed, and bold sauces. It delivers the same vibrant flavor and texture variety of classic poke, without any animal products.

Why You’ll Love This Vegan Poke Bowl

This bowl brings the sushi vibes—no rolling required. With a savory, roasted watermelon tuna at the center, it’s built on bold contrast: warm sushi rice, chilled fruit, creamy avocado, punchy pickles, and umami-rich toppings. Here’s why it earns a repeat spot on your summer dinner lineup:

• Watermelon That Works: It may not taste like tuna—but roasted, marinated, and chilled watermelon brings just enough bite and depth to hold its own in a poke-style bowl. The sweetness plays beautifully against the tangy, spicy, and savory elements layered on top.
• Sushi Flavor Without the Fuss: Skip the rolling and just build your bowl. You still get that sushi-bar experience—sticky rice, seaweed, citrusy sauce, creamy-spicy toppings—without any of the handwork.
• Big Texture, Bold Flavor: This is a bowl that hits every note: crisp pickles, soft rice, chewy seaweed, rich avocado, and a little heat from sambal mayo. Every bite has contrast.
• Meal Prep-Friendly and Crowd-Ready: There’s a little cooking up front—watermelon roasts, amaranth simmers—but every component can be made ahead. That means assembly is quick, and the flavors just keep getting better with time.
• A Fresh Take on Vegan Seafood: This bowl doesn’t imitate—it reimagines. It’s creative, satisfying, and perfect for anyone looking to explore plant-based seafood in a fun, summer-ready way.

Key Ingredients

This bowl is built on contrasts—warm rice and chilled toppings, sweet watermelon and salty soy, crisp pickles and creamy avocado. Each ingredient earns its spot, working together to create something that’s equal parts refreshing, savory, and satisfying. Here’s what makes this vegan poke bowl shine:

• Watermelon Tuna: The showstopper of the bowl. Roasted, marinated watermelon transforms into something unexpected: tender, lightly briny, and just structured enough to hold its own against bold toppings. It doesn’t mimic tuna’s flavor—but its look and bite make it a perfect plant-based stand-in.
• Sushi Rice: Short-grain rice seasoned with vinegar, sugar, and salt forms the sticky, subtly sweet foundation. It’s warm, scoopable, and balances the chilled toppings beautifully—like any good poke bowl should.
• Amaranth Caviar: This is your texture wildcard. Cooked in beet juice for a vibrant color and earthy-sweet undertone, these tiny pearls add a delicate pop and a wink of playfulness to every bite.
• Hijiki Seaweed: Rehydrated and seasoned, hijiki brings the briny, umami punch you’d expect from traditional poke—but without the fish. It adds both flavor depth and that unmistakable sea-kissed vibe.
• Quick Pickles: Crunchy Persian cucumbers (and optional jalapeños) get a fast vinegar soak, adding brightness, snap, and contrast. The acidity sharpens every bite and offsets the richer elements in the bowl.
• Ponzu Dressing: A citrus-soy blend made with grapefruit and lime juice for a tart, tangy drizzle. It wakes everything up without overpowering—just a little over the top goes a long way.
• Sambal Mayo: Creamy, spicy, and dead simple: vegan mayo meets sambal for a condiment that ties it all together. Drizzle or dollop for heat, richness, and that classic poke bowl indulgence.
• Avocado: No bowl is complete without it. Soft, buttery avocado cools the heat, adds richness, and makes each forkful feel a little more luxe.

How To Make

This is a prep-ahead kind of dish—the kind that rewards a little effort up front with a fully chilled, ready-to-assemble payoff later. Each component can be made ahead and stored in the fridge, which means when it’s time to eat, you’re not cooking—you’re building. It’s sushi-night ease without the rolling: just layer, drizzle, garnish, and serve. For full recipe details, scroll to the end of this post!

• Step 1: Make the Watermelon Tuna – Start with bite-sized cubes of watermelon (not too small—they shrink!). Drizzle with olive oil, then roast in a hot oven until tender and slightly caramelized. Once cooled, toss with rice vinegar and chill for 12–24 hours. The result? A tender, savory-sweet vegan tuna that brings bold visual flair and a perfect, toothsome bite.
• Step 2: Cook the Amaranth Caviar – Boil amaranth in beet juice until the grains are tender and stained a deep, ruby hue. Chill overnight to let the color deepen and texture firm. These tiny pearls don’t taste like real caviar—but they add a satisfying pop and look incredible sprinkled over the bowl.
• Step 3: Prep the Pickles – Slice Persian cucumbers and (optional) jalapeños thinly, then let them soak in a quick brine of rice vinegar, water, sugar, and salt. In just 30 minutes, they’ll be crisp, tangy, and ready to layer into your bowl.
• Step 4: Make the Ponzu Dressing – Whisk together fresh grapefruit and lime juice with soy sauce and mirin. This citrusy-salty dressing ties the whole bowl together with zing and brightness.
• Step 5: Cook the Sushi Rice – Use a rice cooker or stovetop method for fluffy sushi rice. Season with a touch of rice vinegar, sugar, and salt while warm. Keep it covered so it stays soft and scoopable for assembly.
• Step 6: Mix the Sambal Mayo – Combine vegan mayo and sambal to taste—start small and adjust for heat. This creamy, spicy sauce brings richness and heat to balance the cool, fresh elements.
• Step 7: Prepare the Hijiki Seaweed – Soak dried hijiki until soft, then season lightly with soy sauce and mirin. Hijiki adds ocean-y umami and a chewy, briny bite to the bowl.
• Step 8: Assemble Your Bowl – Start with a generous scoop of sushi rice. Add the watermelon tuna, amaranth caviar, pickles, and hijiki. Drizzle with ponzu, dollop with sambal mayo, and finish with creamy avocado and scallions for color and contrast. Serve immediately and bask in the rainbow.

How to Serve This Vegan Poke Bowl

This bowl’s already got the sushi-bar vibes and summer dinner energy—but a few smart sides and toppings can turn it into a full-blown sushi night without any rolling required. Whether you’re meal prepping for the week or building a breezy dinner party spread, here are some favorite ways to serve it:

• Make It a Full Sushi Bowl Night: Serve it alongside your favorite sushi-style dishes for a colorful spread. Try vegan California rolls, spicy vegan lobster sushi rolls, asparagus rolls, or spicy carrot lox sushi for a fun, fish-free feast.
• Add a Bowl of Miso Soup: Light, brothy, and umami-rich—miso soup is a warm contrast to the chilled poke bowl. Bonus: it’s fast to make and easy to batch ahead for the week.
• Sushi Burrito Remix: Want to switch it up? Wrap your poke bowl fillings into a sushi burrito using a large sheet of nori. It’s a handheld version with the same bold flavors—just rolled instead of spooned.
• Top It with Crunch: Add roasted sesame seeds, crispy shallots, or even crushed seaweed snacks over the top. It’s a quick way to layer in extra flavor and texture with zero effort.
• Serve It Chilled for Peak Summer Vibes: Chill all your components ahead of time, then assemble straight from the fridge. No heat, no fuss—just cool, fresh flavors that taste like vacation in a bowl.

FAQs

More Vegan Sushi and Seafood-Inspired Recipes

• Vegan Lobster Roll
• Japanese-Style Breakfast Bowl
• Vegan Crab Coconut Soup
• Vegan Shrimp

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Vegan Poke Bowl (with Watermelon Tuna)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 26 hours
• Yield: 2 servings
• Diet: Vegan

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Description

This vegan poke bowl skips the sushi mat but still delivers sushi bar flavor and fun. Roasted watermelon tuna brings that savory-sweet bite that plays beautifully with spicy mayo, crisp pickles, and creamy avocado. Don’t let the ingredient list intimidate you—once everything’s prepped, it’s all chill-and-build from there. Fresh, vibrant, and totally make-ahead, it’s the kind of bowl you’ll want on repeat all summer.

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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 and rinsed well
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon 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 (optional)

For the marinated seaweed:

• 2 tablespoons hijiki seaweed
• 1 cup cold water (for soaking)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 teaspoons sesame seeds

For the ponzu dressing:

• juice of 1/2 grapefruit
• juice of 1/2 lime
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• pinch of salt

For the sambal mayo:

• 1/3 cup vegan mayo
• 2 tablespoons sambal (adjust to taste)

To serve:

• 1–2 scallions, sliced
• 1 avocado, cubed

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Instructions

To make the watermelon tuna: 

1. Preheat oven to 400°F.
2. Drizzle the bottom of a large Pyrex or baking dish with 2 tablespoons olive oil. Add the watermelon cubes in a single layer, then drizzle the remaining oil over the top.
3. Roast for 30 minutes. Stir, flip, and drizzle with rice vinegar. Roast for another 15–20 minutes, checking to prevent browning.
4. Let cool, then transfer watermelon and juices to a container. Cover and refrigerate for 12–24 hours. Drain before serving.

To make the amaranth caviar: 

1. In a saucepan, combine amaranth and beet juice. Bring to a boil, then reduce heat and simmer partially covered for 22–24 minutes.
2. Transfer to a container and chill overnight to deepen the color and set the texture.

To make the pickles:

1. In a bowl, whisk water, vinegar, sugar, and salt until dissolved.
2. Add cucumbers and jalapeño, toss to coat, and let sit for at least 30 minutes.

To make the ponzu dressing:

1. Whisk grapefruit juice, lime juice, soy sauce, mirin, and salt. Set aside.

To make the sushi rice:

1. Cook rice and water in a rice cooker or on the stovetop according to package instructions.
2. While warm, season with vinegar, sugar, and salt. Keep covered until ready to serve.

To make the sambal mayo:

1. Mix vegan mayo with sambal to taste. Set aside.

To make the marinated seaweed:

1. Soak hijiki in water for 30 minutes.
2. Drain well, then season with mirin and soy sauce. Sprinkle with sesame seeds and set aside.

To assemble:

1. Divide rice between two bowls.
2. Top with watermelon tuna, pickles, hijiki seaweed, avocado, scallions, and amaranth caviar.
3. Drizzle with ponzu and dollop with sambal mayo.
4. Sprinkle with sesame seeds and serve immediately.

Notes

Storage Tips:

• Watermelon Tuna: Store in an airtight container for up to 3 days. Best texture is within 24 hours.
• Sushi Rice: Keep refrigerated up to 2 days. To reheat, sprinkle with water and cover before microwaving.
• Amaranth Caviar & Pickles: Store up to 3 days. Flavors intensify over time.
• Ponzu & Sambal Mayo: Refrigerate in airtight containers up to 5 days. Stir before using.

Expert Tips:

• Flavor Balance: Start with small amounts of ponzu and sambal mayo—then add more as needed.
• Serve Cold, Build Smart: Chill bowls before assembling to keep ingredients crisp.
• Topping Ideas: Toasted sesame seeds, sliced radish, microgreens, or furikake are all great add-ons.
• Watermelon Marination: For best results, marinate for a full 12 hours to deepen the flavor and texture.

Heads-Up on Timing:

• The total time includes 24 hours of hands-off marinating. Active prep and cook time is about 2 hours, and everything can be made ahead.

• Prep Time: 1 hour
• Marinating Time: 24 hours
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baked, Boiled, Marinated, Pickled
• Cuisine: Hawaiian, American

This recipe was first published in 2016. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.