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Watermelon Poke Bowl Recipe

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4.1 from 89 reviews

This vibrant and refreshing Watermelon Poke Bowl offers a delicious twist on traditional poke by substituting raw fish with marinated watermelon. Combining a bed of seasoned sushi rice with juicy watermelon, crisp cucumbers, creamy avocado, sweet mangoes, and edamame, topped with a spicy mayo drizzle and optional garnishes, this dish is perfect for a light and colorful dinner in just 25 minutes.

Ingredients

Rice Base

  • 2 cups cooked white rice, sushi rice, or brown rice
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon kosher salt

Marinated Watermelon

  • 4 cups chopped seedless watermelon
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon kosher salt

Additional Bowl Ingredients

  • 1 cup cooked edamame
  • 2 small cucumbers, cut into matchsticks
  • 1 large avocado, diced
  • 2 small yellow mangoes, diced
  • 1/4 cup chopped green onions

Spicy Mayo Sauce

  • 2 tablespoons mayonnaise (vegan, if desired)
  • 2 tablespoons sriracha

Optional Toppings

  • Pickled sushi ginger
  • A pinch of white and black sesame seeds
  • Thinly sliced nori
  • 1/4 cup of sprouts

Instructions

  1. Prepare the Rice: Combine the vegetable oil, rice vinegar, and kosher salt in a bowl and whisk until well blended. Drizzle this mixture evenly over the cooked rice, then gently toss the rice to coat each grain thoroughly, enhancing its flavor and texture.
  2. Marinate the Watermelon: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, and kosher salt. Add the chopped watermelon and carefully stir to ensure the watermelon pieces are coated without breaking apart. Let it marinate for 10 minutes to absorb the flavors.
  3. Prepare Other Ingredients & Sauce: While the watermelon marinates, cut cucumbers into matchsticks, dice the avocado and mangoes, and chop green onions. Then whisk together the mayonnaise and sriracha to make a spicy mayo sauce, adjusting the heat level to your preference.
  4. Assemble the Bowls: Divide the seasoned rice evenly among four bowls to form the base. Top each bowl with a quarter of the marinated watermelon, followed by equal portions of edamame, cucumbers, avocado, and mangoes to create a colorful and balanced bowl.
  5. Add Finishing Touches: Sprinkle each bowl with chopped green onions and sliced nori. Drizzle the spicy mayo sauce across the top for a creamy, spicy kick that complements the fresh ingredients.
  6. Garnish and Serve: Add any optional toppings such as pickled sushi ginger, a pinch of white and black sesame seeds, or sprouts to enhance texture and flavor. Serve immediately to enjoy the freshness and vibrant flavors.

Notes

  • Use sushi or short-grain rice for the best texture.
  • Be gentle when mixing the watermelon to avoid breaking the pieces.
  • Customize the spice level of the mayo sauce by adjusting the amount of sriracha.
  • Optional toppings add great texture and flavor but can be omitted if unavailable.
  • This recipe works well as a light dinner or a refreshing lunch.
  • Marinating the watermelon for a longer time enhances flavor, but do not exceed 30 minutes to keep the texture intact.

Find it online: https://justsosavory.com/watermelon-poke-bowl-recipe/