Vegan Watermelon Poke Bowls: A Fresh, Plant-Based Twist on a Takeout Favorite
Published Jun 04, 2025
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Poke bowls have exploded in popularity for good reason. They’re vibrant, customizable, and packed with bold flavors. But if you’ve been searching for a plant-based version that’s just as satisfying as the traditional fish-based bowl, your answer is here. This Vegan Watermelon Poke Bowl is a fresh, bright spin on the classic—and it’s every bit as beautiful as it is delicious.
Why You’ll Love This Recipe
Instead of raw fish, we use juicy watermelon cubes marinated in Marukan Lite Seasoned Rice Vinegar, gluten-free tamari, toasted sesame oil, and ginger. The result? A surprisingly sushi-like bite with a clean, refreshing taste. Paired with tangy pickled veggies, creamy avocado, and fluffy sushi rice, this bowl hits all the right notes. It’s also gluten-free, dairy-free, egg-free, nut-free, vegetarian, and vegan—so everyone can dig in.
Table of Contents
What You Will Need
You’ll love how simple this recipe is to pull together with just a few pantry staples and fresh ingredients:
For the Watermelon “Sushi”:
- Watermelon
- Marukan Lite Seasoned Rice Vinegar
- Gluten-free tamari
- Toasted sesame oil
- Fresh ginger
- Sesame seeds
For the Sushi Rice:
- Sushi rice
- Marukan Lite Seasoned Rice Vinegar
- Salt
For the Pickled Veggies & Mango:
- Cucumber, carrots, radish
- Mango
- Maple syrup
- Red pepper flakes (optional)
- Marukan Lite Seasoned Rice Vinegar
- Salt
For Assembly:
- Avocado
- Shelled edamame
- Nori strips (optional)
- Sesame seeds and green onions
Tips and Variations
- Make it spicy: Add a drizzle of sriracha or pickled jalapeños for a kick.
- Switch the grain: Not into sushi rice? Try brown rice, quinoa, or even cauliflower rice.
- No mango? No problem: Use papaya or pineapple for a different tropical twist.
- Add crunch: Top with crushed roasted peanuts or crispy shallots for texture.
- Prep ahead: Marinate the watermelon and pickle the veggies the night before to save time.
Frequently Asked Questions
Does watermelon really taste like poke?
Surprisingly, yes! The marinade gives the watermelon a savory, umami-rich flavor that mimics the texture and taste of raw fish, especially after it sits.
Can I make this ahead of time?
Yes, but for best results, assemble just before serving to keep the textures fresh. You can prep and store each component separately.
How far ahead can I make the components of this recipe?
The pickled vegetables and mango can be made up to a week ahead. The sushi rice and watermelon can be made up to 24 hours ahead.
What makes this recipe vegan?
Every ingredient comes from plants, with no animal products involved. Even better, it’s free of common allergens, making it safe for most eaters.
This Vegan Watermelon Poke Bowl brings together everything you love about poke—sweet, salty, tangy, and fresh—without the fish. Whether you’re plant-based or just curious, give this colorful bowl a try. It’s light, nourishing, and seriously fun to eat. Ready to wow your tastebuds?
Vegan Watermelon Poke Bowl
Ingredients
For the Watermelon “Sushi”:
- 3 cups cubed watermelon, (about 1-inch cubes)
- 2 tablespoons Marukan Lite Seasoned Rice Vinegar
- 1 tablespoon gluten-free tamari
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated ginger
- ½ teaspoon sesame seeds
For the Rice:
- 1 cup sushi rice, rinsed and cooked
- 1 tablespoon Marukan Lite Seasoned Rice Vinegar
- ½ teaspoon salt
For the Quick-Pickled Vegetables:
- ½ cup thinly sliced cucumber
- ½ cup shredded carrots
- ½ cup thinly sliced radish
- 2 tablespoons Marukan Lite Seasoned Rice Vinegar
- ½ teaspoon maple syrup
- ¼ teaspoon salt
For the Pickled Mango:
- 1 ripe but firm mango, peeled and sliced
- ¼ cup Marukan Lite Seasoned Rice Vinegar
- ½ teaspoon salt
- ½ teaspoon maple syrup
- ½ teaspoon red pepper flakes, (optional, for heat)
For Assembling the Bowl:
- ½ cup shelled edamame
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips (optional)
- Sliced green onions for garnish
Instructions
Prepare the Watermelon Sushi:
- Put watermelon in a bowl, add Marukan Lite Seasoned Rice Vinegar, tamari, sesame oil, grated ginger, and sesame seeds. Gently toss the watermelon cubes in the marinade and let sit for at least 15 minutes (or up to 1 hour for deeper flavor).
Prepare the Rice:
- Once the sushi rice is cooked and slightly cooled, gently fold in Marukan Lite Seasoned Rice Vinegar and salt. Set aside.
Pickle the Vegetables:
- In a small bowl, mix the cucumber, carrots, and radish with Marukan Lite Seasoned Rice Vinegar, maple syrup, and salt. Let sit for 10-15 minutes, stirring occasionally.
Pickle the Mango:
- In a small bowl, toss the mango slices with Marukan Lite Seasoned Rice Vinegar, salt, maple syrup, and red pepper flakes, if using.
- Let sit for at least 10 minutes, stirring occasionally.
Assemble the Poke Bowls:
- Divide the sushi rice between two bowls.
- Arrange the marinated watermelon, pickled mango, pickled vegetables, edamame, and avocado on top.
- Sprinkle with sesame seeds and add nori strips, if using.
- Garnish with sliced green onions and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
