Vegan Watermelon Poke Bowl
Poke bowls are one of those meals that look stunning and taste even better, and this plant-based version delivers every bit of the experience you'd expect from the real thing. The star of the show is marinated watermelon — cubed, patted dry, and soaked in a punchy mix of tamari, toasted sesame oil, fresh ginger, and sriracha until it takes on a deeply savory, umami-rich flavor that genuinely surprises people. Nori strips and sesame seeds round out the marinade, giving each bite that unmistakable oceanic edge without a single animal product in sight. The base is glossy, vinegar-seasoned sushi rice that's folded and cooled just right, so it holds up beautifully under all those toppings. Creamy avocado, crisp cucumber, and sliced green onion finish each bowl with color and freshness, and an optional drizzle of vegan mayo ties everything together. This recipe makes four generous servings, so it's equally at home as a weeknight dinner or a casual spread for friends. Everything here is straightforward pantry and produce — no specialty substitutes or complicated techniques required.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups sushi rice (short-grain white rice)
- 2 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 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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