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Vegan poke bowl with watermelon tuna, avocado, pickles, seaweed, and sesame seeds in a wooden bowl on a dark background.

Vegan Poke Bowl (with Watermelon Tuna)


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5 from 1 review

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

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.


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:

  • 12 scallions, sliced
  • 1 avocado, cubed

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