Vegan “Tuna” Poke Bowl

A timeless classic, reimagined for the plant-based palate

This plant-based poke bowl swaps out traditional tuna for marinated watermelon, bringing you the same satisfying, savoury taste without the fish. It’s packed with healthy ingredients and bursting with freshness—perfect for a light, nutritious meal!.

Difficulty: Medium

Cook time: 15 minutes

Servings: 4 people

Ingredients:

For the bowl

  • 1 cup sushi rice, cooked and cooled (or brown rice for a healthier option)

  • 1/2 avocado, sliced

  • 1/2 cup edamame, cooked and shelled

  • 1/4 cup cucumber, thinly sliced

  • 1/4 cup carrot, julienned or shredded

  • 1/4 cup radish, thinly sliced (optional for extra crunch)

  • 1 tbsp pickled ginger (optional, for extra flavor)

  • 1 tbsp chopped green onions (for garnish)

  • 1 tbsp sesame seeds (optional for garnish)

For the "Tuna" (Watermelon):

  • 1 1/2 cups watermelon, cut into cubes

  • 1 tbsp soy sauce (or tamari for gluten-free)

  • 1 tsp sesame oil

  • 1 tsp rice vinegar

  • 1/2 tsp agave syrup or maple syrup (optional)

  • 1/2 tsp grated ginger

  • 1/2 tbsp toasted sesame seeds (optional, for garnish)

  • 1 sheet nori, cut into small strips (for an ocean-like flavour)

Instructions:

Cut the watermelon into bite-sized cubes and place them in a bowl.

  • In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, agave syrup, and grated ginger.

  • Pour the marinade over the watermelon cubes and gently stir to coat, let the watermelon marinate in the fridge for 10-15 minutes.

  • While the watermelon is marinating, cook the sushi rice according to package instructions, and let it cool.

  • Prepare your other ingredients: slice the avocado, shred the carrot, slice the cucumber and radish (if using), cook the edamame if it's not already cooked and shelled.

  • In each serving bowl, add a base of cooled sushi rice.

  • Arrange the marinated watermelon, avocado slices, edamame, carrot, cucumber, and radish on top of the rice, dd a small portion of pickled ginger if desired.

  • Garnish with chopped green onions, toasted sesame seeds, and strips of nori for a finishing touch, serve immediately with a drizzle of extra soy sauce!

Kayleigh Slowey