Watermelon Tuna Vegan Sushi Poke Bowls

Watermelon Tuna Vegan Sushi Poke Bowls

This watermelon tuna recipe transforms sweet, crisp watermelon into vegan sushi that will blow your mind with how much it actually tastes like fish! With just 10 minutes of cooking required, the magic happens with the nori marinade.

Course Main Course

Cuisine Japanese

Keyword Vegan Poke, Vegan Poke Bowl, Vegan Sashimi, Vegan Sushi, Vegetarian Poke Bowl, Watermelon Poke, Watermelon Tuna, Watermelon Tuna Recipe

Prep Time 20

Cook Time 10

For the Watermelon to Cool and Marinade 1 30

Servings servings

Calories 397kcal

Author Faith Gorsky

Ingredients

Watermelon Tuna:

4 cups cubed seedless watermelon 1-inch cubes
2 1/2 tablespoons tamari sauce or coconut aminos
1 1/2 tablespoons rice vinegar
1 tablespoon sriracha or more to taste
1/2 tablespoon toasted sesame oil
1 sheet nori dried seaweed, finely chopped
1 clove garlic crushed
1 inch piece fresh ginger peeled and grated
1/2 tablespoon sesame seeds

Vegan Sushi Poke Bowls:

2 cups steamed jasmine rice or brown rice or quinoa (see Notes)
1 cup shaved carrot optional
1 scallion thinly sliced
1/2 teaspoon sesame seeds
2 lime wedges

US Customary - Metric

Instructions

For the Watermelon Tuna:

Preheat a large nonstick skillet over medium heat. Add the watermelon cubes in a single layer, and cook 10 minutes, flipping the cubes every so often. The watermelon will release much of its liquid. Remove from the heat.
Whisk together the soy sauce, rice vinegar, sriracha, sesame oil, nori, garlic, and sesame seeds. Add the watermelon and gently toss to coat.
Let the watermelon cool to room temperature, about 30 minutes. Cover the bowl and chill in the fridge for at least 1 hour or up to 3 days.

To Serve:

Divide the rice between 2 individual bowls. Top each with half of the watermelon tuna (discard the marinating liquid), carrot, and scallion. Sprinkle the sesame seeds on top, and serve each bowl with a lime wedge to squeeze on top.

Notes

Storage: You can store watermelon tuna in an airtight container in the fridge for up to 3 days. Note that it will soften during this time, and its flavor will intensify as it sits in the marinade.
Rice Base: If you want to keep the carbs down, instead of using a base of rice you can use salad greens.

How to Make Watermelon Tuna in the Oven

If you prefer, you can make this vegan watermelon tuna in the oven instead of on the stovetop. Here is how to do it:

Arrange the watermelon cut into 1-inch cubes or slices on a baking tray lined with parchment paper for easy cleanup.
Bake in a preheated 350F oven until the watermelon is soft, about 1 hour.
Transfer to the marinade, and follow the rest of the recipe.

Nutrition