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Watermelon Sashimi Poke Bowl Recipe

  • Writer: FibonacciMD
    FibonacciMD
  • Jul 28
  • 2 min read

The Vegan "Tuna" Poke Bowl That Will Fool Your Taste Buds

Marinated and baked to perfection, the watermelon takes on the texture and appearance of tuna, creating a delicious and healthy plant-based poke bowl.


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Recipe

A traditional poke (pronounced POH-kay) bowl consists of raw fish served over rice with a variety of toppings such as raw and pickled vegetables, nuts, mango, avocado, edamame, and sesame seeds, flavored with a sweet or spicy sauce. This vegan version replaces the fish with marinated, baked watermelon that will have you thinking you are eating tuna sashimi. Enjoy it exactly as described below or get creative and add a different variety of toppings.


Ingredients  

Watermelon Sashimi

  • ½ small seedless watermelon

  • 3 Tbsp tamari or low sodium soy sauce 

  • 1 Tbsp mirin

  • 1 tsp toasted sesame oil

  • 2 tsp honey

  • 1 Tbsp rice vinegar

  • 2 Tbsp Nori flakes or 1 crumbled nori sheet


Poke Bowls 

  • 1½ cups cooked short grain (sushi) rice

  • 16 slices of watermelon sashimi

  • ½ cup sliced cucumbers

  • ½ cup julienned or shredded carrots

  • ½ cup sliced pickled beets

  • 1 small avocado, sliced

  • ½ cup water chestnuts

  • 1 tsp sesame seeds


Instructions 

Prepare Watermelon Sashimi

  1. Wash watermelon. Slice 2 1-inch-thick rounds from wide part of the melon, remove the rind.

  2. Mix tamari, mirin, sesame oil, honey, rice vinegar, and nori flakes in a small bowl.

  3. Place watermelon and the tamari mixture in a large resealable bag and marinate for 30-60 minutes at room temperature.

  4. Preheat oven to 350 degrees.

  5. Line rimmed baking sheet with parchment paper.

  6. Place watermelon steaks in a single layer on the baking sheet, pour on remaining marinade.

  7. Bake for 45-50 minutes flipping every 15 minutes. Melon should be red and edges may be charred.

  8. Cool watermelon slightly and then cut it into thin slices, holding the knife at 45 degrees to the watermelon steak. Each steak should make 8-10 slices.


Assemble 2 Poke Bowls

  1. Place ½ of cooled rice in each bowl.

  2. Divide the sashimi, cucumbers, beets, avocado, water chestnuts, and carrots and arrange over the two bowls of rice.

  3. Sprinkle with sesame seeds.

  4. Add additional toppings and dressing of your choice such as scallions, fried onions, sea salt, Asian salad dressing or Sriracha mayonnaise.


Nutrition information per serving

Makes 2 poke bowls

Calories 370, Fat 8g, Saturated fat 1.2, Cholesterol 0mg, Carbohydrate 70g, Fiber 5g, Protein 6.5g, Sodium 490mg, Potassium 570mg


Nutrition Chef Authors:

Medically Reviewed by FibonacciMD editors.


Authors’ Notes: 

  • You can make the watermelon sashimi ahead of time and keep it refrigerated for up to 3 days.

  • Brown rice and quinoa can also be used instead of white rice.

  • Include tofu or edamame in your toppings to boost the protein in this vegan bowl


Editor’s note: Appropriate for a low-cholesterol, low-fat, vegan dietary regimen. Also an excellent source of fiber.


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