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Love This Spicy “Tuna” Watermelon Poke Bowl Recipe

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4 from 11 reviews

This spicy watermelon poke bowl is a vibrant, refreshing twist on traditional poke, using baked and marinated watermelon cubes to mimic the texture and flavor of tuna. With a tangy, spicy marinade and fresh veggies like cucumber, carrot, mango, and avocado, topped with toasted sesame seeds and a creamy spicy mayo drizzle, it’s a colorful bowl packed with unique flavors perfect for a healthy, satisfying meal.

Ingredients

Watermelon Poke

  • 1 mini seedless watermelon, cubed
  • ¼ cup tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice (or lime juice)
  • 1 ½ tsp chilli garlic sauce (or hot sauce of choice, add minced garlic if you substitute)
  • 2 tbsp fresh ginger, grated or minced
  • 2 tbsp sesame oil
  • 1 tsp miso paste
  • 2 seaweed snack sheets, crumbled

Base and Veggies

  • 6 cups brown rice, cooked (1 ½ – 2 cups uncooked) (or seasoned sushi rice)
  • 1 english cucumber, diced
  • 2 cups julienned carrot (2 medium carrots)
  • 1 large avocado, cubed
  • 1 mango, cubed
  • Optional: edamame

Toppings and Sauce

  • 1 – 1 ½ tbsp toasted sesame seeds (toast raw seeds in a hot pan 1-2 minutes stirring)
  • 4 tbsp oil free mayo (or mayo of choice)
  • 2 ½ tsp chilli garlic sauce (or substitute sriracha sauce)
  • ½ tsp sesame oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the watermelon cubes, which will develop a caramelized texture and flavor.
  2. Prepare Watermelon Rind (Optional): Slice off and discard the green outer peel of the watermelon. Then slice off the thick white rind and refrigerate, freeze, or use immediately for jam if desired.
  3. Cube Watermelon: Cut the seedless watermelon in half lengthwise. Slice each half into 1 ½ inch thick steaks, then cube the watermelon into bite-sized pieces.
  4. Bake Watermelon: Arrange the watermelon cubes in a single layer on one or two sheet pans lined with parchment paper or silicone mats. Bake at 350°F for 1 hour to allow the watermelon to caramelize as the juices concentrate.
  5. Prepare Marinade: While the watermelon is baking, combine tamari or soy sauce, rice vinegar, lemon juice, chilli garlic sauce, grated ginger, sesame oil, miso paste, and crumbled seaweed sheets in a large dish or bowl that can hold the watermelon poke.
  6. Marinate Watermelon: Transfer the baked watermelon cubes into the prepared marinade. Cover and refrigerate for at least 2 hours, allowing the flavors to infuse thoroughly.
  7. Grill Watermelon Poke: When ready, heat a grill over medium heat. Place the marinated watermelon cubes on the grill and cook for 3-5 minutes, stirring occasionally to grill all sides evenly, enhancing flavor and adding a slight smoky char.
  8. Assemble Poke Bowls: Spoon cooked brown rice into serving bowls, seasoning the rice with some of the leftover marinade. Top with grilled watermelon poke, diced cucumber, julienned carrot, cubed mango, avocado, and sprinkle with toasted sesame seeds.
  9. Prepare Spicy Mayo Drizzle: Mix oil-free mayo with chilli garlic sauce and sesame oil. Drizzle this spicy mayo over the assembled bowls to finish the dish with a creamy, spicy kick.
  10. Serve and Enjoy: Serve immediately and enjoy the refreshing, spicy, and satisfying watermelon poke bowls that delight with vibrant colors and bold flavors.

Notes

  • Use seedless watermelon for easier cubing and eating.
  • Optional edamame can be added for extra protein and texture.
  • To toast raw sesame seeds, heat them in a dry pan over medium heat for 1-2 minutes, stirring frequently until fragrant and lightly golden.
  • You can substitute brown rice with seasoned sushi rice for a more authentic poke bowl base.
  • The watermelon rind can be saved and turned into a jam for zero waste.
  • If you prefer less heat, reduce the chilli garlic sauce according to your taste.
  • Use tamari instead of soy sauce to keep this recipe gluten-free.

Find it online: https://marthatasty.com/love-this-spicy-tuna-watermelon-poke-bowl-recipe/