My new obsession this summer? Watermelon Poke Bowls. Giving up seafood was probably the hardest part of going vegan, so it didn't take long before I started finding plant-based ways to recreate the dishes I missed most. Now, I know what you're thinking… watermelon as a substitute for fish? Stay with me. Once it's marinated, this juicy fruit takes on a whole new personality. And when paired with rice, avocado, vegetables, and all your favorite toppings, a watermelon poke bowl is the kind of meal you’ll want to make as long as it's in season.
Try it for yourself 😉
Why You’ll Love This Recipe
So Tasty
Vegan food has advanced incredibly in recent years, but I’ve yet to encounter an alternative for fish that truly scratches that itch for me. Don’t get me wrong: I love me some delish vegan fish tacos, but that doesn’t fully fill the void in my soul that was once filled by spicy tuna.
However, I think that this vegan poke bowl is the next best thing. It hits the spot for me, and serves as a kickin’ addition to homemade sushi 😋
Addictive
For those who know me (including all of my online vegan family here), you probably know how much I love watermelon. So any excuse to use it in a recipe is always exciting for me. Cue this watermelon recipe that’s absolutely addictive 🍉
Nutritious + Customizable
Fruits & vegetables, together, in a single vegan summer dinner? 100% a nod. You can sneak in everything you’ve been trying to add to your diet, along with whatever is available in your pantry. Plus the watermelon alone has so much nutritional value.
Ingredients for Watermelon Poke Bowl
For the Watermelon Marinade
Watermelon. Marinated watermelon (seedless) is the star of the show here. Its vibrant red color is part of what makes it look so eerily similar to tuna. As it soaks up the marinade, the usually crisp texture softens just enough to give it a surprisingly poke-like bite. The longer you let it marinate, the better the flavor gets. Just be sure to keep it in the fridge while it does its thing!
Soy sauce. The primary source of salt + umami.
Rice vinegar. A slight zing to counterbalance the natural sweetness from watermelon (and also to help tenderize it). Tip- You can substitute a bit of the vinegar with a squeeze of lime for a brighter taste.
Sesame oil. Just a little goes a long way here. Toasted sesame oil introduces a rich, nutty depth that gives the marinade its signature poke-inspired flavor.
Maple syrup. I call it the “round-up” ingredient that brings together the spicy flavors.
Ginger (grated) & garlic (minced). No savory dish is complete without the power duo: ginger & garlic (at least that’s what I believe 😆). Small but mighty, these two ingredients add so much flavor, especially when you use fresh versions.
For the Bowls
Jasmine rice. Every poke bowl needs a good base, and jasmine rice is my go-to. Soft & fluffy, it has a floral aroma and a slightly sticky texture that binds everything together beautifully. If you're after a little more fiber (or simply prefer the texture), brown rice works beautifully too.
Neutral oil. To fry the shallots. Any good-quality, neutral option works.
Vegetables. Your chance to clean out the fridge. You can toss in any of your favorite vegetables (or even the not-so-favorite ones that you’re simply trying to eat more of), and still end up with an absolutely delish vegan poke bowl. I like to go with shallots, cucumber, carrot, and green onions, all sliced thinly.
Fruits. Again, there’s room for customization. Avocado is a forever-favorite for me, but I also love adding edamame—wait, that's not a fruit, scratch that—or mango for additional sweetness. So yeah, have fun with it and use whatever fruit you think belongs in ✨ your version ✨ of a healthy vegan bowl.
Nori sheet (cut into thin strips). For that distinct comes-from-the-sea taste. It’s also rich in micronutrients like vitamin A and C.
Salt to taste. Just enough to make everything else pop.
Sesame seeds. A topping that you’ll always find on my watermelon poke bowl; it’s that good!
Spicy Mayo Drizzle
Vegan mayo. You can absolutely grab a jar from the store, but homemade is where it's at. You get to tweak the flavor exactly how you like it 😋
Sriracha. Add a (generous) amount if you, too, were once a fan of spicy tuna rolls. Sambal chili paste also tastes great.
Lime juice. Fresh is the way to go.
How to Make a Vegan Poke Bowl
Beat the summer heat with the easy-peasy, refreshing vegan poke bowl recipe that’s ready in under 40 minutes 🩷💚
Prep the Watermelon
Place the watermelon in a medium-sized bowl. In a separate bowl, stir together the marinade ingredients, then pour it over the watermelon and toss to coat thoroughly. Let it sit for 20 to 30 minutes.
Make the Rice
Meanwhile, cook the jasmine rice as per the instructions on the package. Once it’s done, set it aside for a few minutes so it isn’t piping hot when you build the bowls. We don't want the fresh toppings to lose their crunch.
Fry the Shallots
Heat the oil (any neutral option) over medium heat and add the shallots. Cook until lightly golden, stirring occasionally. Next, transfer them to a paper towel-lined plate, sprinkle with salt, and let cool (the shallots will crisp as they cool).
Mix the Sauce
Whisk together the vegan mayo, sriracha, and lime juice in a small bowl.
Assemble & Serve the Bowls
Divide the rice among four bowls, then arrange the watermelon, avocado, edamame, cucumber, and carrot over the top. Drizzle with the spicy mayo and finish with green onions, nori strips, and sesame seeds.
Voila! Your watermelon poke bowl is ready 🍜 Pair it with a glass of iced matcha latte, and enjoy.
Watermelon poke FAQs
Yes, but also no. Do you remember when the carrot hot dog went viral? Though the texture wasn’t spot on, a lot of people (including myself) were astonished by how similar this root vegetable tasted to hot dog just a couple of hours chillin’ in the marinade.
All this to explain that sometimes, the flavors we connect to a specific food are more to do with the seasonings/spices involved, or the condiments used, than the actual food itself- and that’s exactly the case with this watermelon poke bowl. The tasty sesame-soy marinade brings it into an unexpected but delightful savory space.
Poke bowls are traditionally served cold or at room temperature, and this watermelon version is no different. Use chilled marinated watermelon and serve it over slightly warm or room-temp rice. This will help achieve the best texture for these bowls.
Though it’s a super indulgent meal on its own, you can pair your watermelon bowl with…
Vegan Spring Rolls
Asian Cucumber Salad
Mango Ginger Detox Smoothie
Whatever you decide will probably be wonderful. These poke bowls are versatile and pair well with anything for a feast or large dinner.
Final Words
Summer is all about simple, no-fuss recipes that still leave you feeling good, and this watermelon poke bowl ticks every box. Fresh, colorful, satisfying, and ridiculously easy to throw together, it’s easy to explain why whoever tries it loves it.
More summer bowl recipes
- Mexican street corn aka Elote
- Cuban black beans bowl
- Sushi bowl with sesame dressing
- Vegan Korean bibimbap
- Grilled peach salad bowl
vegan watermelon poke bowl
Equipment
- 1 rice cooker
Ingredients
For the Watermelon marinade
- 4 cups seedless watermelon cut into ¾-inch cubes
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove minced
For the Bowls
- 2 cups cooked jasmine rice
- 2 large shallots thinly sliced
- 1 cup neutral oil
- 1 avocado sliced
- 1 cucumber diced
- 1 carrot shredded
- 2 green onions sliced
- 1 sheet nori cut into thin strips
- Salt to taste
- Sesame seeds for garnish
Spicy Mayo Drizzle
- ¼ cup vegan mayo
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Instructions
- Place the watermelon in a medium sized bowl. In a separate smaller bowl, stir together the marinade ingredients then pour it over the watermelon and toss to coat. Let it sit for 20 to 30 minutes.
- Make the rice - Meanwhile, cook the rice according to the package directions. Once it’s done, set it aside for a few minutes so it isn’t piping hot when you build the bowls.
- Fry the shallots - Heat the oil over medium heat. Add the shallots and cook until lightly golden, stirring occasionally.
- Transfer to a paper towel-lined plate, sprinkle with salt, and let cool. The shallots will crisp as they cool.
- Mix the sauce - Whisk together the vegan mayo, sriracha, and lime juice in a small bowl.
- Make and serve the bowls - Divide the rice among four bowls. Arrange the watermelon, avocado, edamame, cucumber, and carrot over the top.
- Drizzle with the spicy mayo and finish with green onions, nori strips, and sesame seeds.
Notes
- For the best texture, use a ripe but firm watermelon. Overripe watermelon can become soft after marinating.
- The watermelon can be marinated for up to 1 hour. Any longer and it may start to release too much liquid.
- Jasmine rice, sushi rice, or brown rice all work well in this recipe.
- Feel free to customize the bowls with your favorite toppings. Mango, radishes, pickled onions, avocado, and shredded cabbage are all great additions.
- For extra crunch, top the bowls with crispy onions, wonton strips, or roasted cashews.
- These bowls are best enjoyed fresh, but the marinated watermelon can be prepared up to 1 day in advance and stored in the refrigerator.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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