RecipeSesame-Sriracha Watermelon Poke Bowl

Nutrition Facts
Amount per Serving
  • Calories: 370
  • Protein: 18 g
  • Total Fat: 15 g
    • Unsaturated Fat: 12 g
    • Saturated Fat: 3 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 49 g
  • Dietary Fiber: 8 g
  • Total Sugar: 16 g
    • Natural Sugar: 16 g
    • Added Sugar: 0 g
  • Sodium: 680 mg

Super fresh, gently spicy, and utterly delicious, this vegan spin on the Hawaiian poke bowl takes advantage of a sweet summertime superfood: watermelon! Here, I marinate the watermelon “sushi” in a simple yet scrumptious sauce that infuses umami goodness to mimic what traditionally would be raw ahi tuna sushi. It’s a sweet and savory bowl bursting with flavor and loads of color from the protein-packed edamame and antioxidant-rich produce.

  • Recipe notes:

• Poke (which translates to “chunks” or “slices”) is a Hawaiian raw-fish salad traditionally made with sushi-style ahi tuna. It could also be made with marinated salmon, cooked shrimp or even tofu. 

• You can opt for pre-cut fruit and vegetables, making prep a breeze. 

• Can be made ahead of time and assembled right before eating (marinated watermelon lasts 3-4 days)

  • Here are some tips on how to pick the perfect watermelon: 

• Look for a firm and heavy melon with a strong and even stripe pattern and no bruises.  

• Gently tap the fruit. If the pitch sounds deep and hollow, it’s likely riper. 

• Look for a dark yellow/orange field spot— the darker the spot, the sweeter and more flavorful the melon is. 

For a savory spin, try this watermelon poke bowl topped with a zesty, soy-sesame-lime marinade instead. It’s simple to make and requires a quick swap in the marinade.

  • Prep time
  • Total Time
This recipe makes 2 bowls

For watermelon poke

  • • 2 cups chopped watermelon
  • • 2 Tablespoons reduced-sodium soy sauce*
  • • 1 Tablespoon rice wine vinegar
  • • ½ Tablespoon toasted sesame oil
  • • ½ to 1 teaspoon sriracha sauce

* Tamari or coconut aminos also work

For bowl assembly

  • • 1 cup cooked brown rice or soba noodles
  • • 1 cup shelled edamame
  • • 1 cup shredded red cabbage
  • • 1 large carrot, julienned or shredded
  • • ½ cup thinly sliced cucumber
  • • 1 cup sliced, sauteed mushrooms
  • • ½ avocado, thinly sliced
  • • Optional toppings: sesame seeds, soy sauce, sriracha

In a small bowl, whisk together the watermelon poké sauce ingredients. Set aside.

Add the chopped watermelon to a large, wide bowl; pour the sauce over the top and mix to coat all the pieces. Let it sit and marinate at least 20 minutes. If all the pieces aren’t submerged in marinade, toss it around every few minutes.

While the watermelon is marinating, chop the veggies and sauté the mushrooms in a heated skillet with olive oil until they’re soft and shrunken (about 10 minutes).

Assemble the bowls by adding the ingredients in pretty piles around your plate, saving the watermelon for last. Drizzle the leftover watermelon marinade over the rice (or noodles) and other ingredients as a sauce.

Garnish with optional sesame seeds and additional Sriracha for more heat, if desired.


Try this Watermelon Dessert Pizza!