This delicious watermelon poke will have everyone fooled! It looks and tastes like traditional ahi tuna poke, but it's actually vegan made with watermelon tuna instead of raw fish!
1poundseedless watermelon, cut into bite-sized chunks
1tablespoonsoy sauce
1tablespoonsesame oil
1Tbsp lime juice
1teaspoonrice vinegar
2green onions, diced
½teaspoonminced ginger
2cupsedamame
4cupscooked white rice (sushi rice is best)
spicy mayo, for topping
Instructions
Marinate the Watermelon
Place the chopped watermelon in a large mixing bowl or a ziplock bag.
In a small bowl, combine the soy sauce, sesame oil, green onions, rice vinegar, lime juice and minced ginger.
Pour the sauce over the watermelon chunks and give it a good stir. Cover the bowl with plastic cling wrap or seal the ziplock bag. Store in the fridge for at least 4 hours, or up to 24 hours.
Cook the Watermelon
Heat a large skillet on medium heat without any oil. Use a slotted spoon or large fork to remove the watermelon from the marinade and place it in the skillet. Cook the watermelon, stirring often until it becomes firm and any juice in the skillet has evaporated off, about 10 minutes.
You can discard the leftover marinade or simmer it on the stove on medium heat for about 15 minutes until it's thickened to add onto your poke bowls later.
Chill and Serve the Watermelon Poke
Return the watermelon to the fridge for at least an hour to chill.
To serve, plate the watermelon poke with rice and edamame and top with spicy mayo and black sesame seeds. Enjoy!
Notes
Use seedless watermelon. Seeds in your watermelon poke will throw off the texture and appearance.
Marinate the watermelon for at least 4 hours, or up to 24 hours. This marination time is critical to allow the savory flavors to soak into the watermelon and transform it.
Feel free to get creative with your vegan poke bowl toppings. Nori (seaweed), kimchi, and salad all taste great with this recipe.