Description
This vibrant and refreshing Vegan Poke Bowl features a base of fluffy white rice topped with homemade watermelon “tuna,” marinated to perfection for a flavorful plant-based alternative. Finished with fresh vegetables, nori, edamame, and a drizzle of spicy vegan mayo, this dish bursts with color, texture, and umami taste, perfect for a quick, nutritious meal.
Ingredients
Watermelon Tuna
- 2 cups watermelon, cut into 1-inch cubes
- 2 ¼ tablespoons rice vinegar
- 3 ½ tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 stalks green onion, diced
- 1 sheet dried nori, crushed
- ¼ teaspoon white sesame seeds
- ¼ teaspoon black sesame seeds
Poke Bowl
- Sliced avocado
- Black and white sesame seeds
- Cooked white rice
- Pickled ginger
- Thinly sliced carrots
- Thinly sliced cucumber
- Nori sheets
- Edamame
- Vegan spicy mayo (1 part sriracha : 2 parts vegan mayo)
Instructions
- Make the Watermelon Tuna: In a bowl, combine rice vinegar, low-sodium soy sauce, sesame oil, diced green onions, crushed nori, and both white and black sesame seeds to create the marinade. Add the cubed watermelon and stir gently to coat all pieces well, ensuring the watermelon is fully submerged or covered in the marinade. Cover the bowl and refrigerate for at least 24 hours, preferably up to 48 hours, to allow the watermelon to absorb flavor and develop a tuna-like texture. When ready to use, remove from the fridge and let the watermelon tuna come closer to room temperature for a few minutes.
- Assemble the Vegan Poke Bowl: Place a serving of cooked white rice as the base in each bowl. Layer with sliced avocado and sprinkle with black and white sesame seeds for garnish. Add thinly sliced carrots, cucumbers, nori sheets broken into pieces, pickled ginger, and edamame around the bowl to build color and texture. Place a generous scoop of the marinated watermelon tuna in the center or on top. Drizzle the bowls with vegan spicy mayo made from a mixture of sriracha and vegan mayonnaise, then serve immediately for best freshness and flavor.
Notes
- For meal prep, store each component separately in airtight containers for up to 4–5 days to maintain freshness.
- Avocado is best sliced fresh right before serving to prevent browning.
- Once assembled, poke bowls can be kept refrigerated for 1–2 days but are best enjoyed fresh.
- Watermelon tuna marinade keeps well for 3–4 days total, including marinating time.
