Low Sugar Vegan Watermelon Poke Bowl

Total time1 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the rice

2 cups sushi rice (short-grain white rice)
2 ½ cups water
3 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt

For the watermelon

6 cups seedless watermelon, cut into ¾-inch cubes (about ½ medium watermelon)
3 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 tsp fresh ginger, finely grated
1 tsp nori flakes or 1 sheet nori, cut into thin strips
1 tbsp sesame seeds

For serving

1 medium cucumber, thinly sliced
1 medium avocado, sliced
2 green onions (scallions), thinly sliced (green tops only)
1 tbsp sesame seeds, for garnish (optional)
vegan mayonnaise, for drizzling (optional)

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1–2 minutes. Combine the rinsed rice and 2½ cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice steams, stir together the 3 tbsp rice vinegar, sugar, and 1 tsp salt in a small bowl until the sugar and salt dissolve. Spread the cooked rice into a large mixing bowl and drizzle the vinegar mixture over it. Fold gently with a spatula until the rice is evenly coated and glossy, then spread it out to cool to room temperature.

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