Watermelon Poke Bowl
Poke is raw cubed fish, usually ahi tuna, marinated in soy-sesame dressing and served over rice with toppings. Watermelon, when cut into the same cubes and marinated in the same soy-sesame dressing, does something unexpected: it absorbs the flavors completely and takes on a vaguely meaty texture at its edges while staying juicy and cool at the center. It looks almost exactly like tuna in the bowl. It doesn't taste exactly like tuna, it's sweeter, fresher, but it absolutely holds its own as a bowl topping, and the sum of rice, marinated watermelon, creamy avocado, crunchy cucumber, and sesame seeds is better than you're expecting. This is Kiana's summer recipe; light, plant-forward, and genuinely satisfying on a hot day when turning on the stove feels like a personal affront.
- VEG
- DF
- GF
Calories ~380 · Protein ~8g · Carbs ~61g · Fat ~13g
Ingredients
For the watermelon "poke":
- 4 cups seedless watermelon, cut into ¾-inch cubes (about ¼ of a medium watermelon)
- 3 tablespoons coconut aminos (or certified gluten-free tamari)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon chili-garlic sauce (sambal oelek or chili-garlic sauce such as Huy Fong — they're similar but distinct; either works)
- 2 green onions, thinly sliced
For the bowls:
- 3–4 cups cooked short-grain white rice or cauliflower rice (for grain-free); about ¾–1 cup per bowl
- 1 ripe avocado, pitted and sliced
- 1 Persian cucumber, thinly sliced on a bias
- 1 cup shredded red or purple cabbage
- ¼ cup edamame (shelled, thawed if frozen)
- 2 tablespoons sesame seeds (black or white, or a mix)
- 2 tablespoons pickled ginger (store-bought is fine)
- 2 tablespoons full-fat coconut milk whisked with 1 teaspoon sriracha (spicy coconut drizzle; add more sriracha to taste)
Method
- Whisk together the coconut aminos, sesame oil, rice vinegar, ginger, and chili-garlic sauce in a medium bowl until combined. Taste; it should be savory, sesame-forward, and have a little heat.
- Gently add the watermelon cubes to the marinade and fold to coat, being careful not to break up the cubes. Add the green onions. Cover and refrigerate for 30–60 minutes (20 minutes is the minimum): the watermelon will visibly darken slightly as the marinade is absorbed, especially after 30+ minutes.
- While the watermelon marinates, prepare your bowl components: cook or reheat the rice, slice the avocado and cucumber, shred the cabbage, and whisk together the sriracha-coconut drizzle.
- Divide the rice among four bowls. Working in sections around the bowl, arrange the marinated watermelon, avocado slices, cucumber, shredded cabbage, and edamame.
- Spoon any remaining marinade over the top of each bowl. Scatter sesame seeds generously. Add a small pile of pickled ginger and a drizzle of the spicy coconut sauce.
- Serve immediately, ideally with chopsticks and a slight sense of adventure.
Variations & Notes
- Grain-Free Version: Use cauliflower rice in place of white rice for a lighter bowl. It actually works very well here: the cauliflower doesn't compete with the fresh flavors.
- Make It Heartier: Add a soft-boiled egg halved on top, or a scoop of edamame hummus on the side of the bowl.
- Extra Hungry: Double the watermelon portion: it's the star and you'll want more. Add a side of miso soup to round it out.
- Substitutions: For the edamame, snap peas work well and don't require any prep. Mango cubes can be added alongside the watermelon for extra tropical sweetness. Regular cucumber can replace Persian; just halve lengthwise and scoop seeds before slicing.
- Storage: The marinated watermelon is best eaten within 1–2 hours: it releases water over time and gets progressively softer. Store the components separately and assemble to order. The marinade can be made up to 3 days ahead.