Watermelon Poke Bowl
This one genuinely blew our minds the first time we made it. Watermelon in a poke bowl sounds a bit wild, we know, but trust us on this one. After a couple of hours marinating in tamari, miso, sesame oil and lime, the watermelon takes on this deep, savoury, almost tuna-like flavour that is properly incredible. Pile it over fluffy rice with all your favourite toppings and you've got something that looks stunning and tastes even better. Make it this weekend, you won't regret it.
Before You Start
- Watermelon marinating bowl
- Medium saucepan with lid
- Marinate watermelon for at least 2 hours (or longer)
Ingredients
- 3 tbsp tamari
- 1 tsp brown rice miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp brown rice vinegar
- 2 tsp maple syrup
- 1 tbsp ginger
- 1 tsp garlic paste
- 1 lime
- salt to taste
- ½ large watermelon
- 2 tbsp pickled stem ginger
- 100g edamame beans
- 3 spring onions
- ½ cucumber
- 1 mango
- chilli flakes
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tbsp plant-based butter
- 70g Jasmine rice
- 160ml water
- 1 lime
- 2 tsp sesame seeds
- 2 tbsp crispy onions
- 2 tbsp Sriracha mayo
- 2 tbsp black sesame seeds
Method
Marinate the watermelon
- Peel and cut the watermelon into 1cm cubes
- Place the tamari, miso paste, sesame oil, brown rice vinegar, the juice of 1 lime, maple syrup, ginger and garlic paste into a bowl and stir well until everything combines
- Add the watermelon chunks and mix until they are all coated in the liquid
- Cover and refrigerate for at least 2 hours (the longer the better)
Cook the rice
- Place a pan over a medium heat and add the vegan butter
- Once melted, add a tablespoon of olive oil and the rice, mix well and toast for a couple of seconds before pouring in the water and adding the sugar
- Bring the rice and the water to the boil
- Once boiling, turn the heat down to a low simmer and cook for 12 minutes, or until all of the water is absorbed by the rice
- Check the rice is cooked and add more water if needed then leave the rice to rest for 10 minutes to cool slightly before mixing through the juice of a lime
Prepare the ingredients
- Thinly slice the spring onions
- Cut the mango and cucumber into small chunks
- Cut the avocado in half, remove the stone and carefully slice it to make a fan shape
- Place one mould of rice into 2 bowls
- Working your way around the edge, add a mound of cubed mango, cucumber, spring onion, avocado, edamame beans and ginger, leaving a final space for the watermelon
Time to serve
- Drain the watermelon from the liquid and add a mound to each bowl
- Use the liquid to drizzle over the rice and other elements of the dish
- Finally top the whole thing with a sprinkle of sesame seeds, crispy onions, chilli flakes and a good drizzle of sriracha mayo
Tips & Variations
- Give it time: We know 2 hours feels like a long wait, but if you can marinate the watermelon overnight, the flavour goes to a whole new level. Prep it the evening before and thank yourself the next day.
- Toppings matter: Load it up with avocado, edamame, shredded nori, pickled ginger and a drizzle of sriracha mayo. The more toppings the better in our opinion, that's what makes it feel really special.
- Rice swap: Brown rice works brilliantly here if you want something a bit more filling, or go with sushi rice for a more classic poke vibe. Cauliflower rice is great too if you're keeping it light.
Why This Works
The trick here is giving the watermelon enough time in that marinade. The longer it sits, the more it soaks up those big umami flavours from the miso and tamari, and the texture firms up just enough to give it a really satisfying bite. What really makes this sing is the combination of the sweet fruit working against the salty, savoury marinade. It's that contrast that makes every mouthful so good.