Vegan Tuna Poke Bowl
Experience the fresh, ocean-inspired flavors of our Vegan Tuna Poke Bowl—a plant-based twist on the classic Hawaiian dish. This vibrant and healthy recipe swaps traditional tuna for marinated seedless watermelon, infused with soy sauce, toasted sesame oil, rice vinegar, maple syrup, and nori for an irresistible umami-rich taste. Served atop perfectly seasoned sushi rice and accompanied by crisp cucumber, creamy avocado, tender edamame, shredded carrots, and tangy radishes, each bowl is a colorful feast for the senses. Garnished with toasted sesame seeds and a touch of sriracha, this easy-to-make poke bowl is ideal for vegan and gluten-free diets. Ready in just 40 minutes, it’s the ultimate fresh and flavorful meal that’s perfect for lunch or dinner.
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Recipe Information
Ingredients
- 4 cups watermelon (seedless)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon ginger (fresh, grated)
- 1 sheet nori seaweed sheet (crumbled)
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar (for sushi rice)
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 1 cup edamame (shelled, cooked)
- 1 cup cucumber (thinly sliced)
- 1 avocado (diced)
- 1 cup carrot (shredded or julienned)
- 0.5 cup radishes (thinly sliced)
- 2 green onions (sliced thinly)
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon sriracha (optional, for topping)
Instructions
Start by preparing the watermelon. Cut the seedless watermelon into 1-inch cubes and set aside.
In a medium bowl, combine soy sauce (or tamari), sesame oil, rice vinegar, maple syrup, grated ginger, and crumbled nori sheet to create the marinade.
Add the cubed watermelon to the marinade, mix well to coat evenly, cover, and refrigerate for at least 20 minutes to allow the watermelon to absorb the flavors.
Rinse the sushi rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is fully absorbed.
Once the rice is cooked, remove it from heat and let it sit, covered, for 10 minutes. Then, transfer the rice to a large bowl and gently mix in the rice vinegar, sugar, and salt to season it. Let the rice cool to room temperature.
While the rice cools, prepare the toppings: cook the edamame as needed, slice the cucumber and radishes, dice the avocado, and shred or julienne the carrots.
To assemble the poke bowls, divide the seasoned sushi rice evenly among four bowls.
Top each bowl with marinated watermelon (drained from the marinade), edamame, cucumber, avocado, shredded carrots, sliced radishes, and green onions.
Garnish each bowl with toasted sesame seeds and an optional drizzle of sriracha for extra spice.
Serve immediately and enjoy your vibrant Vegan Tuna Poke Bowl!
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4517 mg | 196% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 96.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4385 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
