Craving the fresh, umami-packed flavors of poke but looking for a plant-based twist? This Easy Vegan Watermelon Poke recipe hits all the right notes—sweet, savory, satisfying, and totally fish-free.
Watermelon is the perfect vegan swap for fish poke
By swapping tuna for juicy watermelon, you get that same tender, marinated texture with a burst of summer freshness in every bite. It’s the perfect light and healthy dish for warm days, packed with hydrating ingredients, fiber, and flavor.
Marinated in a savory-sweet soy-ginger sauce, the watermelon soaks up all the deliciousness and transforms into a surprisingly tuna-like bite.
Paired with rice, crunchy veggies, avocado, and a drizzle of sesame seeds or sriracha mayo (vegan, of course), this colorful bowl isn’t just gorgeous—it’s nourishing and 100% satisfying. Whether you’re new to plant-based eating or just want a refreshing twist on a classic, this watermelon poke is a must-try.
Watermelon: Healthy & Hydrating
Not only is this dish bursting with flavor, but it’s also packed with health benefits—thanks in large part to its star ingredient: watermelon. This refreshing fruit is over 90% water, making it an ultra-hydrating choice, especially on hot summer days. But it’s not just water—watermelon is rich in vitamin C, a powerful antioxidant that supports immune function and skin health, as well as vitamin A, which promotes good vision and glowing skin.
Watermelon also contains lycopene, the same antioxidant found in tomatoes, which has been linked to reduced inflammation and protection against heart disease and certain cancers.
Despite its naturally sweet taste, watermelon is low in calories and has no fat or cholesterol, making it an excellent option for a light yet satisfying plant-based meal. Paired with whole grains, healthy fats, and veggies, this poke bowl is not just delicious—it’s a nutrient-packed powerhouse.
Other whole food plant-based recipes you might like:
- Vegan Chinese Hot & Sour Soup
- Miso-Ginger Glazed Carrots
- Citrusy Cauliflower Ceviche Recipe
- How to Make Fresh & Healthy Vegan Rainbow Summer Rolls
- Simple Vegan Sushi Bowls
Easy Vegan Watermelon Poke
Ingredients
- 1 1/4 cups low sodium mushroom or vegetable stock
- 1/4 cup low sodium soy sauce coconut aminos for gluten & soy-free
- 1/4 cup rice vinegar
- 1 tablespoon white miso paste chickpea paste for soy-free
- 1 clove garlic minced
- 2 sheets nori
- 1 1/2 pounds cubed seedless watermelon
- 3 scallions thinly sliced
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- In a large, shallow container, whisk together the mushroom broth, soy sauce, vinegar, miso, and minced garlic. Place the cubes of watermelon into the marinade so that all of the pieces are covered, ideally in a single layer.
- Arrange the sheets of nori so that they cover the melon and make contact with at least one side of all the pieces. You may need to move things around so that you have a sheet of nori at the bottom of the container and one on top to achieve this layout.
- Cover with plastic wrap and place the container on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save it for a later date, just leave it at this stage until you’re ready to serve it.
- To continue preparing the poke, allow the watermelon to fully thaw either in the fridge or at room temperature. Remove and discard the wet nori and drain away the excess marinade.
- To serve, top with scallions, sesame seeds, and crushed red pepper flakes, if desired.
Notes
Nutrition
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