I’ll admit it… I was skeptical the first time I heard about watermelon “tuna.” It sounded like one of those internet food trends that looks great in a 15-second TikTok and tastes like a wet disappointment in real life. But after a summer of watching my watermelon supply outpace my ability to eat it plain, I figured it was worth the experiment.
I was wrong to doubt it!
The trick is patience. A quick marinade won’t cut it, as it turns out. Watermelon needs real time soaking up soy sauce, seaweed, and rice vinegar, and then the oven to firm up the texture and drive off some of that excess water. What comes out the other side isn’t a perfect tuna clone, but it’s dense, savory, and satisfying in a way that genuinely surprised me! And thanks to the soy sauce and nori, it scratched the itch. Press it into a mix of black and white sesame seeds and slice it into strips, and visually, it’s uncanny.
From there, it’s a classic poke bowl build: brown rice, avocado, shredded carrot, scallion, and whatever crisp, fresh things you have on hand. I went with edamame (for protein!) and red onion for crunch, plus a handful of cilantro and a lime wedge to brighten everything up. A simple soy-sesame drizzle ties it all together, and if you want heat, a spoonful of chili crisp does the job.
This one’s fully vegan, comes together *mostly* hands-off (the oven does the heavy lifting for sure on the tuna), and makes a genuinely fun dinner if you’re bored of the same rotation. It’s also just a good way to use up a watermelon before it turns on you, as it turns out!
This vegan take on a poke bowl feels like a perfect take on a Hawaiian vegan weeknight dinner, and works great for those warm weather lunches. It’s also so customizable, it works for any dietary needs practically (especially swapping your grain out if necessary!). You are SO going to love this and I can’t wait for you to give it a try. If you take a photo because of its magnificence, don’t forget to tag me @herbyeater!
Watermelon “Tuna” Vegan Poke Bowl
Equipment
- Shallow dish or container (for marinating)
- Baking sheet
- Small mixing bowl (for drizzle sauce)
- Whisk
- Sharp knife (for slicing watermelon steaks and poke strips)
- Cutting board
- Plate (for pressing sesame coating)
- Rice cooker or pot (for brown rice)
Ingredients
For the Watermelon “Tuna”:
- 1 lb watermelon cut into thick steaks/rectangles, rind removed
- 1/3 cup soy sauce
- 1 tbsp rice vinegar
- 1 sheet nori seaweed, crumbled or torn small
- 2 tbsp black and white sesame seeds mixed (for coating)
For the Bowl:
- 2 cups cooked brown rice
- 1 avocado sliced
- 1/2 cup edamame shelled
- 1/4 cup red onion finely diced
- 1/2 cup carrot shredded
- 1 scallions sliced on a diagonal
- 2 tbsp cilantro chopped
- 1 lime cut into wedges
For the Finishing or Dipping Sauce (optional, but recommended):
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1/2 tsp maple syrup or agave
- Chili crisp or sriracha to taste if wanting spicy
Instructions
- Combine soy sauce, rice vinegar, and torn nori in a shallow dish. Add watermelon steaks and marinate at least 1 hour, flipping halfway.
- Preheat oven to 350°F. Place marinated watermelon on a wire rack over a baking sheet and bake for about 35 minutes, until the edges firm up and it releases some liquid; this concentrates the flavor and gives it a denser, “tuna-like” bite. Flip halfway.
- Remove from oven and let cool slightly. Press each piece into the mixed sesame seeds to fully coat one side (or all sides, if you like more crunch).
- Slice into poke-style strips just before serving.
- Divide brown rice between two bowls.
- Arrange watermelon “tuna,” avocado, edamame, red onion, and carrot in sections around the rice.
- Top with scallions, cilantro, and a lime wedge.
- Whisk together the drizzle sauce ingredients and spoon over the top just before eating.