Watermelon Poke Bowl
Prep Time:
20 Minutes (Plus Marinating Time)
Serves:
4 Servings
Cook Time:
1 Hour
Author
About the Recipe
This watermelon poke bowl is a fresh, vibrant, and surprisingly satisfying plant-based twist on traditional poke. Roasting the watermelon transforms its texture, while marinating it overnight allows it to absorb a rich, savory umami flavor from rice vinegar and nori. Served over rice with fresh toppings, it’s a refreshing meal that’s perfect for warm weather.
Ingredients
Watermelon Poke
- 6–8 cups seedless watermelon, cut into bite-sized cubes
- 8 tablespoons olive oil
- 8 tablespoons rice vinegar
- 1 nori sheet, finely shredded
Poke Bowls
- 4 cups cooked rice
- 1–2 avocados, sliced
- Pickled red onions
- Asian pickled cucumbers (see recipe)
- Green onions, sliced
- Toasted sesame seeds
Optional Sauces
- Ponzu sauce
- Chipotle aioli
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Place the cubed watermelon in a casserole dish or baking dish.
Step 3
Add the olive oil, rice vinegar, and shredded nori. Gently toss until the watermelon is evenly coated.
Step 4
Bake for 1 hour, stirring once halfway through, after about 30 minutes.
Step 5
Remove from the oven and allow to cool slightly. Cover tightly and refrigerate for at least 12 hours, or preferably 24 hours, so the watermelon can continue marinating and develop its texture and flavor.
Step 6
To assemble, divide the cooked rice among serving bowls.
Step 7
Top with the marinated watermelon, sliced avocado, pickled red onions, Asian pickled cucumbers, green onions, and toasted sesame seeds.
Step 8
Finish with ponzu sauce, chipotle aioli, or your favorite dressing and serve chilled.
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