Treat yourself to this mouthwatering Watermelon Poke Bowl! This delicious Hawaiian recipe is busting with fresh, vibrant, plant based flavors, and it's so fun and easy to make. You won't be able to resist this colorful dinner on a hot summer day!
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Ginnie's Take
I've visited Hawaii a few times, and the one food I always seek out is poke, a traditional Hawaiian dish featuring raw, marinated fish (often ahi tuna). Poke can be eaten on its own, or served in a bowl with rice and other toppings. I'm vegetarian, so no fish for me! But these days, you can find all sorts of creative twists on the classic poke recipe. After my last visit to The Aloha State, I created this Watermelon Poke recipe so I could enjoy those mouthwatering flavors at home, and it's quickly become a favorite!
Why You'll Love This Recipe
- Fresh, Delicious Flavors - You'll love the combination of bold Hawaiian flavors, tasty watermelon ahi tuna, and loads of fresh veggies in this healthy Vegan Poke Bowl. It's so scrumptious!
- Fun to Make - This recipe is a tiny bit of a project (although you can simplify it), but you'll have so much fun making all the different components and toppings. Grab a partner to help you in the kitchen!
- Customizable - You can easily customize the toppings depending on what's in your fridge, or by adding your fave poke toppings. You'll find lots of tempting ideas to inspire you below.
Jump to:
Ingredients
This recipe has a few specialty ingredients, but you can find most at any well-stocked grocery store, and hopefully a few in your pantry:
- Watermelon - For this vegan bowl, watermelon replaces the typical ahi tuna. Look for a watermelon that's heavy for its size, and give it a thump. A juicy melon will have a deep hollow sound.
- Marinade - You'll marinate the watermelon in a simple poke sauce made with soy sauce (use tamari for gluten free), toasted sesame oil, rice vinegar, granulated sugar, crushed red pepper flakes (optional), and the white part of a green onion (scallion).
- Rice - Poke rice is made with short grain rice, which has a sticky texture when cooked. You'll sometimes see it labeled sushi rice. This is the rice I used (Calrose is another good option). Once the rice is cooked, you will season it with rice vinegar, sugar, and salt.
- Pickled Veggies - The quick Pickled Carrots and Radishes are super simple to make, and again, you will use rice vinegar, sugar, and salt for their brine.
- Other Toppings - In addition to the pickles and watermelon tuna, the bowl is topped with avocado, edamame, and cucumber. You'll also add the rest of the green onion and a sprinkle of furikake, which is a blend of seaweed, sesame seeds, salt, and sugar. Tip: If you're vegan or vegetarian make sure to read the label carefully, because furikake often contains dried fish.
- Spicy Mayo - The finishing touch is a homemade Sriracha Mayo that's so delish! You just need sriracha and mayonnaise, plus a pinch of salt, to make it.
This recipe is naturally vegetarian, vegan (as long as you use plant based mayo), dairy free, gluten free (if you use tamari), and nut free. Perfect for sharing with all your friends and family, no matter their diet!
You'll Also Need
You'll need a fine mesh strainer to rinse the rice and a medium pot with a lid to cook it, along with a sharp knife to prep the watermelon and veggies, and a few bowls to marinate the watermelon, pickle the veggies, and make the spicy sauce. You will also need a microwave (if you don't have one, use a small saucepan instead).
How to Make a Vegan Poke Bowl with Watermelon
This Plant Based Poke Bowl has a few components, but each one is easy to prepare! Here's a quick overview of the steps (you'll find a detailed recipe card below):
- Make rice. You'll start by rinsing and then cooking the rice. Once it's cooked, you'll let it rest for 10 minutes. Then you'll season it with a rice vinegar, sugar, and salt mixture.
- Pickle carrots and radishes. While the rice cooks, you'll heat more rice vinegar, sugar, and salt to make your pickle brine, then add the carrots and radish. Set these veggies aside to pickle.
- Marinate watermelon. Next, you'll prepare the poke sauce, which is made with soy sauce, sesame oil, rice vinegar, sugar, crushed red pepper flakes, and the thinly sliced white part of a green onion. Add the cubed watermelon to this mixture, then let it marinate while you make the sriracha mayo and dice the other toppings. Tip: Need help dealing with that melon? Check out my simple tips for cutting a watermelon.
- Fill bowl with rice. Once all the components are ready, add some rice to your bowl.
- Add toppings. Top the rice with the watermelon, pickles, and veggies. Drizzle the spicy mayo over the top, then add a sprinkle of furikake and green onion to finish. Tip: You can layer the toppings, or you can keep them separate (like I did) for the most aesthetic presentation.
Okay, how amazing does that finished Watermelon Poke Bowl look? You are going to love each and every delicious bite of this colorful meal!
Variations
This Vegetarian Poke Bowl is fun and easy to customize! Here are some ideas to try:
- Sauce - If you're in a rush, you can skip the spicy mayo sauce, or you can replace the soy marinade with ponzu sauce for a different flavor. Make sure to use vegan ponzu sauce if you want to keep things plant based.
- Rice - The rice seasoning adds a lot of flavor, but it's optional. You can also use regular long grain rice (cook according to package directions), if you can't find short grain, or you can swap in other grains, like quinoa.
- Toppings - Get creative with your poke toppings! Try shredded cabbage or carrots, diced peppers (sweet or spicy), fruits such as mango or pineapple, seaweed salad, crushed nuts like macadamia or peanut, pickled ginger or pickled onions, wasabi, cilantro, crispy fried shallots or garlic, scrambled eggs or tamagoyaki, or sesame seeds.
- Salad - You can turn this recipe into a poke salad by swapping out the rice for a lettuce base. Try tender spring mix or butter lettuce, or for some crunch, romaine.
- Watermelon Alternative - I love tofu poke! Use firm tofu, and make sure to press it to remove excess water before marinating it for at least 30 minutes. I've even seen recipes using roasted beets or sweet potatoes.
- Gluten Free - For gluten free poke, substitute tamari for the soy sauce (or use gluten free soy). Read all other labels carefully, if you have an allergy.
- Vegan - To keep things vegan, make sure to use plant based mayo for the sauce. I like Hellman's, which tastes exactly like the real thing!
Storage
This vegan Watermelon Poke is best when served fresh. However, you can save time by making the sauces, pickling the veggies, and cooking the rice a few hours or a day in advance, then refrigerating everything until it's time to eat. If you do make the rice ahead of time, I recommend gently reheating it before serving (just enough so it isn't cold).
Related Recipes
Looking for more savory watermelon recipes? Try one of these lovely ideas next:
- This classic Watermelon, Feta, and Mint Salad is bursting with the most vibrant sweet and savory flavors!
- Cool off with a bowl of Watermelon Gazpacho this summer. You'll love its fresh taste.
- Pair this yummy Watermelon Salsa recipe with chips for an easy snack or appetizer!
- Serve this delightful Watermelon Quinoa Salad for an easy lunch or dinner any day of the week.
Frequently Asked Questions (FAQs)
Poke is a traditional Hawaiian dish made of cubed raw fish mixed with soy sauce-based marinade. It can be eaten on its own or in a bowl with rice and other toppings. While not necessarily traditional, you can find all sorts of creative takes on poke these days! It's sometimes made with cooked fish (like shrimp), and vegetarian and vegan-friendly versions made with fruits, vegetables, and tofu are also widely available.
Poke is pronounced POH-kay. It rhymes with okay!
No, watermelon poke doesn't taste exactly like tuna (big surprise), because it's not a fish. But that's not a bad thing. I think it's better to enjoy the watermelon's own unique and delicious flavor for what it is, rather than trying to compare a fruit to a fish. It's perfectly wonderful in its own right!
As long as you watch the portion size and keep the sodium in check, poke can be quite healthy for you. This fruit poke bowl is loaded with nutritious fruit and vegetables (which are high in vitamins, minerals, and fiber), and it contains edamame which is a good source of protein.
Rice in a poke bowl is typically serve warm or at room temperature.
There is no right way to eat a poke bowl. You can mix the toppings together, or you can eat them separately. Poke is often eaten with chopsticks, but feel free to use a fork if that's easier for you. Personally, I like to keep the toppings separate. I'm all about a pretty presentation, and I enjoy tasting the different flavors. Plus, I find it easier to pick up sticky rice with chopsticks when it hasn't been mixed. But you do you! 😊
Watermelon Poke Bowl
Ingredients
For Rice:
- ¾ cup sushi rice (short grain rice)
- 2 ½ tablespoons rice vinegar
- 2 teaspoons granulated sugar
- ¾ teaspoon kosher salt
For Pickle:
- 2 small carrots
- 2 radishes
- ¼ cup rice vinegar
- ½ teaspoon granulated sugar
- dash kosher salt
For Marinated Watermelon:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ½ teaspoon granulated sugar
- ¼ teaspoon crushed red pepper flakes (or to taste)
- 2 cups diced watermelon (½-inch cubes)
- 1 large green onion, thinly sliced (greens and whites separated)
For Spicy Mayo:
- 2 tablespoons mayonnaise
- ½ tablespoon sriracha (or to taste)
- pinch kosher salt
For Assembly:
- ½ cup shelled edamame (cooked according to package directions)
- ½ medium avocado, diced
- ¼ English cucumber, diced
- furikake
Equipment
- Small Pot with Lid
Instructions
Prepare Rice:
- Place ¾ cup sushi rice in a fine mesh strainer. Rinse with cool water for about 1 minute, or until water runs clear.
- Drain rice, then transfer to a small pot, along with 1 cup water. Bring water to a boil, then cover pot, and reduce heat to low. Cook for 17 minutes or until water is absorbed and rice is tender.
- Remove rice from heat, then let stand (covered) for 10 minutes.
- Meanwhile, combine 2 ½ tablespoons rice vinegar, 2 teaspoons granulated sugar, and ¾ teaspoon kosher salt in a small, microwave safe bowl. Heat until hot (about 30 to 45 seconds), then stir until sugar is dissolved. Set aside.
- After rice has rested for 10 minutes, transfer to a bowl, then stir in rice vinegar mixture. Set seasoned rice aside and let cool until warm or until room temperature.
Make Pickle:
- While the rice cooks, peel 2 small carrots (discard peel), then use a vegetable peeler to shave long ribbons from carrot, rotating until only the core remains. (Eat or discard the cord.)
- Thinly slice 2 radishes (about ⅛-inch thick).
- Combine ¼ cup rice vinegar, ½ teaspoon granulated sugar, and a dash of kosher salt in a mason jar or small bowl. Microwave until hot (about 60 to 90 seconds), then stir until sugar is dissolved.
- Add carrots and radishes to hot vinegar mixture, then cover and set aside.
Make Marinated Watermelon:
- Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, ½ teaspoon granulated sugar, and ¼ teaspoon crushed red pepper flakes (or to taste) in a medium bowl. Mix well.
- Pat 2 cups diced watermelon with a paper towel (or kitchen towel) to remove excess liquid, then add to soy mixture, along with the white part of the sliced green onion (reserve the green part for later).
- Mix well, then taste and season with additional soy sauce, if desired. Set aside.
Make Spicy Mayo:
- Next, combine 2 tablespoon mayonnaise, ½ tablespoon sriracha (or to taste), and a pinch of salt in a small bowl. Mix well, then set aside.
Assemble Bowl:
- When everything is ready, divide rice between two bowls, then top with marinated watermelon, carrot-radish pickle, edamame, avocado, and cucumber.
- Drizzle bowl with spicy mayo, then sprinkle with furikake (to taste) and reserved green onion.
- Serve immediately. Enjoy!
Notes
Nutrition
