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:
- 1–2 scallions, sliced
- 1 avocado, cubed
Instructions
To make the watermelon tuna:
- Preheat oven to 400°F.
- 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.
- Roast for 30 minutes. Stir, flip, and drizzle with rice vinegar. Roast for another 15–20 minutes, checking to prevent browning.
- 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:
- In a saucepan, combine amaranth and beet juice. Bring to a boil, then reduce heat and simmer partially covered for 22–24 minutes.
- Transfer to a container and chill overnight to deepen the color and set the texture.
To make the pickles:
- In a bowl, whisk water, vinegar, sugar, and salt until dissolved.
- Add cucumbers and jalapeño, toss to coat, and let sit for at least 30 minutes.
To make the ponzu dressing:
- Whisk grapefruit juice, lime juice, soy sauce, mirin, and salt. Set aside.
To make the sushi rice:
- Cook rice and water in a rice cooker or on the stovetop according to package instructions.
- While warm, season with vinegar, sugar, and salt. Keep covered until ready to serve.
To make the sambal mayo:
- Mix vegan mayo with sambal to taste. Set aside.
To make the marinated seaweed:
- Soak hijiki in water for 30 minutes.
- Drain well, then season with mirin and soy sauce. Sprinkle with sesame seeds and set aside.
To assemble:
- Divide rice between two bowls.
- Top with watermelon tuna, pickles, hijiki seaweed, avocado, scallions, and amaranth caviar.
- Drizzle with ponzu and dollop with sambal mayo.
- 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