Easy Vegan Watermelon Poke

Believe it or not, these ruby red cubes really aren’t fish… They’re made from watermelon! Visually striking, they’re also subtly oceanic in flavor thanks to the inclusion of seaweed and tamari. What really seals the deal is the texture, no longer bearing the crisp bite that you would want for an average melon, but meaty and downright silky on the tongue. One simple freeze and thaw cycle is all it takes to transform fruit into “fish,” perfect for ahi tuna cravings.

Prep Time10

Inactive Time12

Total Time12 10

Servings: servings

Calories: 331kcal

Author: Hannah Kaminsky

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

Serving suggestion: To make a classic poke bowl, top cooked sushi rice with watermelon poke, sliced cucumbers, avocado, shredded carrots, edamame, and any of your other favorite fresh veggies. Watermelon ahi can also be finely minced and served like a dip, alongside rice crackers. Like conventional ahi, it’s excellent wrapped up in sushi rolls or fusion foods like tacos and sushirritos.

Notes: Slightly underripe watermelon is ideal for this recipe, while it’s still a bit firmer and before it reaches peak sweetness.

If you’re not a big fan of fishy flavors, omit the nori.

Nutrition