Watermelon Poke Bowl
This scrumptious vegan bowl features juicy watermelon tuna, seasoned rice, a variety of fresh and pickled veggies, and a spicy mayo sauce. So delicious!
Servings: 2 servings
Calories: 631kcal
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
Servings - This recipe serves two people, but it can easily be doubled, tripled, etc. as needed. This is a fun recipe for parties, because everyone can assemble their own bowls.
Toppings - Feel free to get creative with toppings, simplifying the mix I used here, or adding your favorites. You'll find lots of ideas in the Variations section above.
Plating - For the neatest appearance, chop the avocado and cucumber about the same size as the watermelon (½-inch cubes). You can layer the ingredients on top of each other when assembling, or you can add them to the bowl in separate sections for the most beautiful presentation.
Salad - Turn this bowl into a salad by skipping the rice and serving the poke and toppings over spring mix (or other lettuce).
More - Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, other topping ideas, and more!
Nutrition
Calories: 631kcal
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