Vegan Poke Bowl (Watermelon Tuna)
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Amazing vegan watermelon poke bowl recipe aka “watermelon tuna” made without the fish but tastes just like the real thing. All this thanks to the flavors from mixed sea vegetables (or wakame seaweed) and the incredible texture of marinated watermelon.
Vegan Poke Bowl (Watermelon Tuna)
Poke (pronounced Poh-kay) meaning to slice or to cut, is a classic Hawaiian dish made with wild raw ahi tuna that has been marinated in a garlic, ginger, scallion and tamari lime dressing. But there really is no need for cruelty as this recipe incredibly replicates both texture and taste of the original dish with simple, healthy and better for you and the planet ingredients. Nothing fishy about this recipe!
The Poke Sauce
I used a quick homemade combination of organic Tamari sauce, lime or lemon juice, a touch of sesame oil, garlic, ginger, scallions, pinch of chili flakes and sesame seeds. It’s zesty and super flavorful and perfectly compliments the sweetness of the watermelon.
About the Watermelon
It’s important to start with a seedless sweet watermelon diced into half inch cubes, preferably red in color but yellow will work just fine too. It gets marinated in the sauce for a couple of hours or can be prepped ahead and marinated overnight to absorb as much flavor as possible, just like a sponge.
In order to create a texture similar to that of tuna fish you will want to sautee the watermelon until softened, then back into the marinade it goes for another layer of flavor and refrigerate to chill completely. You guys, this “vegan ahi” is everything!
Note worthy: Watermelon is one of the healthiest foods on the Planet, it has a high water and lycopene content + it is packed with vitamin A and carotenoids.
What are sea vegetables?
The same source that tuna and other fish get their fishy taste and smell from: seaweed (blue and red), agar-agar, sea string, kelp, gufuweed and montagne. This mix come packed in salt as pictured below, so it’s important to make sure and rinse them off well before using. They will give your “vegan tuna” the same smell and flavor as real fresh fish. If you can’t source this mix not to worry, just use a couple of tablespoon of Wakame seaweed that has been rehydrated. It has a distinctive strong flavor that is perfect for this dish.
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Why you’ll love it
Easy to make
Impressive exotic appetizer
Clean, vibrant  & healthy
Better for you and the planet (no fish)
100% Plant based vegan.
Serving Suggestions
Must be served chilled as an appetizer sprinkled with toasted sesame seeds and thinly sliced scallions. Scoop it up with your favorite chips, pile it up high on a bed of brown rice, kelp noodles or these cucumber quinoa bowls. A great make ahead recipe, travels well in your favorite canteen for a day at the beach, backyard bbq or road trip.
You’ll also love
- Vegan Scallops
- Hearts of Palm Ceviche
- Vegan Fish Tacos
- Air Fryer Tofu
- Walnut Meat
- Best Vegan Chicken
- Jackfruit Ribs.
how to make vegan poke bowls
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Vegan Poke Bowl (Watermelon Tuna)
Incredibly delicious Vegan watermelon poke bowl aka "watermelon tuna" made without the fish but tastes just like the real thing. All this thanks to the flavors from mixed sea vegetables (or wakame seaweed) + the incredible texture of marinated watermelon.
Print Recipe
Ingredients
- 2 cups seedless watermelon (cut into 1/2 inch cubes)
- 1 tbsp sea vegetables (or 2 Tbsp Wakame seaweed) -rinsed very well
- 2 tbsp Tamari sauce
- 1 tsp sesame oil (omit for WFPB diet)
- 2 cloves garlic -grated
- 1 tsp ginger root -grated
- 1-2 scallions -finely chopped to taste
- 1 large lime -juiced
- 1/4 cup cilantro leaves (optional)
- 1 tbsp sesame seeds (or to taste)
- 1 tsp red chili pepper flakes
- 1 tbsp fresh chives (optional for garnish)
Instructions
- In a medium salad bowl whisk together the Tamari sauce with the lime or lemon juice, sesame oil, garlic, ginger, scallions, chili flakes and sesame seeds. Add the watermelon and sea vegetables (or Wakame) and mix to coat well. Cover with a lid and refrigerate for 3 hours.2 cups seedless watermelon, 2 tbsp Tamari sauce, 1 tsp sesame oil, 2 cloves garlic, 1 tsp ginger root, 1-2 scallions, 1 large lime, 1 tbsp sesame seeds, 1 tsp red chili pepper flakes, 1 tbsp sea vegetables (or 2 Tbsp Wakame seaweed)
- After 3 hours have passed heat up a large skillet over medium low heat. Use a slotted spoon and transfer the watermelon from the marinade into the skillet. Saute until most moisture has evaporated and the watermelon cubes have softened, about 5 to 10 minutes. Transfer it back into the poke marinade, cover with a tight lid and refrigerate overnight or at least for another 2-3 hours until completely chilled.2 cups seedless watermelon
- Serve the watermelon tuna poke sprinkled with the fresh cilantro, chives and extra sesame seeds on top.1/4 cup cilantro leaves, 1 tbsp fresh chives
WFPB + Plantricious
- Make sure to omit the sesame oil for the recipe to be fully compliant.
Notes
- Watermelon - It's important to start with a seedless sweet watermelon diced into half inch cubes, preferably red in color but yellow will work just fine too.
- Sea Vegetables - If you can't find this mix at your local market just use 2 Tbsp of Wakame seaweed that has been rehydrated for a few minutes until soft. It has a strong seafood flavor perfect for this recipe.
- Make Ahead - A great make ahead recipe as it is always served chilled. Travels well in your favorite canteen for a day at the beach, backyard bbq or road trip.Â
Nutrition
Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 1033mg | Potassium: 316mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1415IU | Vitamin C: 25.8mg | Calcium: 80mg | Iron: 2mg
Servings: 2 people
Calories: 125kcal
Sounds like a fantastic idea Florentina.
I love seaweed.
Thank you, meet too, totally tastes like sushi! Report back once you make it 🙂
So darn delish!!! Truly tastes like the real thing! Will definitely make many times again. Florentina- love your taste and recipes!
So happy you loved it, got me craving watermelon poke now 🙂