This Easy Vegan Watermelon Poke Bowl is my spin using watermelon instead of sushi grade ahi tuna. I marinate the watermelon cubes and they turn a deep red color as they absorb the flavorful liquid. Served over rice with an optional but super flavorful Sriracha mayonnaise sauce and a side of avocado to balance things out. Let me show you how to make this.
How make an Easy Vegan Watermelon Poke Bowl
To prep the watermelon, you’ll want to cut thick slices. Trim the rind and cut into cubes. Mine are about 1″ thick. The watermelon has a lot of moisture at this point and since we want it to absorb the marinade, I like to place it on a plate lined with paper towels just to remove the excess.
Ingredients you’ll need for the marinade:
- Soy Sauce ( I always prefer low sodium)
- Sesame Oil
- Black and White Sesame Seeds
- Minced Garlic
- and Ground Ginger
Whisk the ingredients together.
Add the watermelon cubes and toss every few minutes. You will actually see the texture of the watermelon change and the color deepen the longer you let it go. I marinate for about 30 minutes.
While that’s happening, take this opportunity to create a contrasting flavor with a sauce. This sauce can be made as spicy or mild as you like. It’s simply Sriracha and mayonnaise. Do this to suit your personal tastes.
Another layer of flavor. If you can find these little seaweed sheets, they offer a savory flavor profile. I simply crumble them on top and they literally melt in your mouth!
I serve the watermelon over hot white rice and use the marinade to drizzle (you can warm it up if you’d like). Top with the Sriracha mayonnaise, seaweed crumbles and half an avocado. A sprinkling of black and white sesame seeds finished off this dish. Garnish with scallions.
Can you see the color and texture of that watermelon? So good, it just melts in your mouth.
Did you make my Easy Vegan Watermelon Poke Bowl? Leave me a comment below and let me know what you thought.
- Approximately 30 minutes
- Sharp Knife
- 1 personal sized Watermelon, cut into 1″ cubes, patted dry
FOR THE MARINADE:
- 4 tbsp Low Sodium Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 tsp minced Garlic
- 1 tsp Ginger
- 1/8 tsp Black Sesame Seeds
- 1/4 tsp White Sesame Seeds
- 1 tbsp Scallions
FOR THE SAUCE:
- Sriracha Sauce, to taste
- Mayonnaise, to taste
FOR SERVING and GARNISH:
- 1-2 small Seaweed sheets, crumbled (optional)
- a sprinkling of Black and white sesame seeds
- 1/2 half Avocado, sliced
- 1 tbsp Scallions
- Cooked white rice
- Cut watermelon into cubes. Pat dry.
- Whisk together marinade and toss watermelon cubes every few minutes for up to 30 minutes.
- Stir together desired amounts of Sriracha and mayonnaise for the sauce.
- Using a spider or slotted spoon, serve the watermelon poke over cooked white rice. You can then warm the remaining marinade for drizzling if desired.
- Top with crushed seaweed sheets, Sriracha sauce, scallions and sesame seeds.
- Add half and avocado, sliced. Enjoy!