Watermelon Poke Bowl

This is a great way to give in to that sushi craving. 

Servings: 4


  • ¼ cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger (or ginger paste)
  • 1 ½ tablespoons chili-garlic sauce
  • 2 tablespoons miso paste
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds
  • 3 cups seedless watermelon, cut in ½ inch cubes


  • ½ cup vegan mayo
  • 1-2 tablespoons Sriracha

For serving:

  • 3 cups cooked brown (or white) rice, oat groats or other favorite grain
  • 1 cup cooked shelled edamame
  • 2 cups thinly sliced romaine lettuce
  • Matchstick or grated carrots
  • Avocado slices
  • Radish slices (optional)
  • Sliced cucumbers (optional)
  • Black & white sesame seeds



  1. Add soy sauce or tamari, ginger, chili-garlic paste, miso paste, rice vinegar, and sesame oil to a large bowl. Whisk together  and then add watermelon cubes, stirring gently to combine. Add the sesame seeds, cover, and marinate in your fridge for at least 60 minutes.


  1. While the watermelon marinates, mix together the vegan mayo and Sriracha in a small container. Cover and chill.


  1. When the watermelon is finished marinating, divide cooked rice, edamame and lettuce between bowls.  Top with watermelon cubes, avocado, and the remainder of the vegetables.
  2. Drizzle with Sriracha mayo sauce and top with sesame seeds.