Vegan Tuna Poke Bowl

Experience the bold, refreshing flavors of the ocean in a fully plant-based twist with this vibrant Vegan Tuna Poke Bowl. Designed to perfectly mimic the texture and umami of traditional tuna, seedless watermelon is marinated in a flavorful blend of soy sauce, sesame oil, rice vinegar, ginger, and nori seaweed, infusing it with a rich, seafood-inspired taste. Served over perfectly seasoned sushi rice and topped with a colorful medley of fresh edamame, creamy avocado, crisp cucumber, shredded carrots, and thinly sliced radishes, this poke bowl is as nutritious as it is eye-catching. Garnished with toasted sesame seeds and an optional drizzle of sriracha for a spicy kick, this recipe is quick to prepare, gluten-free adaptable, and perfect for meal prep. Dive into a bowl of tropical flavors and cruelty-free indulgence today!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups watermelon (seedless)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon ginger (fresh, grated)
• 1 sheet nori seaweed sheet (crumbled)
• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar (for sushi rice)
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 1 cup edamame (shelled, cooked)
• 1 cup cucumber (thinly sliced)
• 1 avocado (diced)
• 1 cup carrot (shredded or julienned)
• 0.5 cup radishes (thinly sliced)
• 2 green onions (sliced thinly)
• 1 tablespoon sesame seeds (toasted)
• 1 teaspoon sriracha (optional, for topping)

Directions

Step 1

Start by preparing the watermelon. Cut the seedless watermelon into 1-inch cubes and set aside.

Step 2

In a medium bowl, combine soy sauce (or tamari), sesame oil, rice vinegar, maple syrup, grated ginger, and crumbled nori sheet to create the marinade.

Step 3

Add the cubed watermelon to the marinade, mix well to coat evenly, cover, and refrigerate for at least 20 minutes to allow the watermelon to absorb the flavors.

Step 4

Rinse the sushi rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is fully absorbed.

Step 5

Once the rice is cooked, remove it from heat and let it sit, covered, for 10 minutes. Then, transfer the rice to a large bowl and gently mix in the rice vinegar, sugar, and salt to season it. Let the rice cool to room temperature.

Step 6

While the rice cools, prepare the toppings: cook the edamame as needed, slice the cucumber and radishes, dice the avocado, and shred or julienne the carrots.

Step 7

To assemble the poke bowls, divide the seasoned sushi rice evenly among four bowls.

Step 8

Top each bowl with marinated watermelon (drained from the marinade), edamame, cucumber, avocado, shredded carrots, sliced radishes, and green onions.

Step 9

Garnish each bowl with toasted sesame seeds and an optional drizzle of sriracha for extra spice.

Step 10

Serve immediately and enjoy your vibrant Vegan Tuna Poke Bowl!

Nutrition Facts

Serving size	(2977.3g)

Amount per serving	% Daily Value*
Calories	1774.2

Total Fat 55.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4517.0mg	0%
Total Carbohydrate 282.3g	0%
Dietary Fiber 35.6g	0%
Total Sugars 96.5g
Protein 56.7g	0%

Vitamin D 0IU	0%
Calcium 498.1mg	0%
Iron 14.2mg	0%
Potassium 4385.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 12.2%

Carbs: 60.9%