Go Back

Watermelon "Tuna" Vegan Poke Bowl

Miranda | The Herby Eater
Seared watermelon steaks marinate in a savory soy-seaweed marinade, then get a black and white sesame crust for a poke-style "tuna" that's shockingly close in texture and looks stunning against brown rice and crisp veggies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Marinade Time 1 hour
Total Time 1 hour 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian Fusion, Hawaiian
Servings 2 bowls

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.

Notes

Leftover marinade can be simmered down into a quick glaze if you want extra shine on the tuna slices.
Keyword Dairy-Free, Dinner, Gluten Free, High-Fiber, Lunch, Main, Plant Based, Vegan, Vegetarian, Weeknight Meal