Vibrant Watermelon Tuna Poke Bowl Recipe

This watermelon tuna poke bowl recipe transforms juicy watermelon into a savoury, sea-inspired plant-based topping with soy sauce, rice vinegar, toasted sesame oil, and nori, then pairs it with quinoa, edamame, avocado, cucumber, radish, and a spicy tahini dressing. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this colourful vegan poke bowl brings together fresh vegetables, creamy avocado, nutty sesame, briny nori, and a bold watermelon “tuna” for a vibrant and satisfying meal.

The Inspiration

Poke bowls are loved for their mix of fresh ingredients, contrasting textures, savoury marinades, and colourful presentation. This version from VEGANnotvegan, hosted by Maddie and Kiki Longo, takes the familiar structure of a poke bowl and rebuilds it around watermelon instead of fish.

Each ingredient contributes something important. Soy sauce provides saltiness and umami, rice vinegar adds acidity, toasted sesame oil brings nuttiness and richness, and nori gives the watermelon a subtle sea-inspired character.

The reserved watermelon marinade is drizzled over everything, followed by sesame seeds, crumbled nori, and the spicy tahini dressing. The result is a bowl that feels fresh, colourful, savoury, and substantial while remaining entirely plant-based.

Ingredients

For the Watermelon “Tuna”

• 2 cups seedless watermelon, cut into 3/4 inch cubes
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 sheet toasted nori, crumbled by hand into very small pieces

For the Poke Bowl

• ½ cup uncooked quinoa
• ½ cup shelled edamame
• 1 Persian cucumber, sliced into ¼ inch thick half moons
• 1 avocado, cut into ½ inch cubes
• 2 red radish, sliced into thin half moons
• ¼ cup tahini
• 2 tbsp cold water
• 1 tbsp sriracha
• 1 tbsp soy sauce, plus 1 tbsp soy sauce, divided
• 1 tbsp rice vinegar, plus 1 tbsp rice vinegar, divided
• 2 tsp toasted sesame oil
• 2 tsp toasted sesame seeds
• 1 sheet toasted nori, crumbled by hand into very small pieces
• 2 scallions, sliced thin on a bias
• Pinch of salt

Method

Make the Watermelon “Tuna”

• Mix the soy sauce, rice vinegar, and toasted sesame oil in a small bowl and crumble in the sheet of toasted nori.
• Transfer to a zip top plastic bag along with the watermelon cubes.
• Zip the bag most of the way closed, then slowly submerge in a large pot of cool water, leaving the open portion of the bag out of the water, to push the air out of the bag.
• Seal the zip top bag completely and transfer to a small tray or plate.
• Make sure the watermelon cubes are in a single layer in the bag.
• Top with another tray or plate and items to weight the watermelon down (like a bag of frozen peas).
• Place in the freezer for at least 2 hours and up to overnight.
• Take the watermelon out of the freezer and let it defrost for 30-60 minutes, then remove from the bag and marinade.
• Reserve some of the marinade.

Make the Poke Bowl

• Wash the quinoa under cool running water for at least 30 seconds. Add to a small pot along with 1 cup of water and a pinch of salt and bring to a boil over high heat. Turn the heat to low, cover the pot, and cook for 10 minutes. Take off the heat and let rest for 5 minutes, then uncover and fluff with a fork. Let the quinoa cool completely before assembling the poke bowl. Season the quinoa with 1 tbsp of soy sauce and 1 tbsp of rice vinegar.
• Mix together the tahini, water, sriracha, remaining soy sauce, remaining rice vinegar, and toasted sesame oil in a small bowl. Crumble the sheet of toasted nori. Boil the edamame for 1 minute, then drain and rinse under cold water.
• Add the quinoa to a large bowl. Top with individual piles of watermelon “tuna,” edamame, cucumber, avocado, and radish. Drizzle 2 tbsp of the watermelon marinade over everything. Garnish with sesame seeds and crumbled nori and drizzle over the dressing.

Serving Suggestions

This watermelon tuna poke bowl recipe is especially well suited to lunch, a light dinner, warm-weather meals, or a colourful plant-based main when you want something fresh but still substantial. Serve the bowl soon after assembly so the cucumber and radish remain crisp, the avocado stays creamy, and the watermelon keeps its distinctive texture.

Arranging the toppings in separate piles makes the bowl visually appealing while allowing the watermelon “tuna,” edamame, cucumber, avocado, and radish to stand out individually. The spicy tahini dressing can be drizzled generously over the top or served alongside for greater control over the heat and richness.

The reserved watermelon marinade adds another savoury layer, while sesame seeds and crumbled nori reinforce the nutty, sea-inspired flavours already present in the bowl. Because the quinoa and edamame add substance, the recipe works well on its own as a complete single-serving meal.

Final Thoughts

Featured on VEGANnotvegan with Maddie and Kiki Longo, this dish is a strong example of playful plant-based cooking that allows vegetables, fruit, grains, and legumes to create their own satisfying combination.

Find more recipes from VEGANnotvegan here!

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