Watermelon tuna is an easy fish substitute that tastes like the real deal! Marinate cubed watermelon in a blend of seasonings to mimic the flavor of ahi tuna steak, then add it to poke bowls , sushi, and more.
It may sound strange, but with a few simple ingredients and a little bit of patience, you can transform watermelon into ahi tuna.
Okay, not literally . But you’ll be surprised how close this watermelon tuna comes to the taste of real tuna. Just like my vegan fish sticks and vegan fish tacos , it’s all about the seasonings you add—watermelon naturally looks like raw tuna, but to get it to taste like it too, we add nori for that fishy flavour. The rest of the marinade ingredients have the same flavours of the marinade used to prepare tuna for poke, which makes for a convincing plant-based tuna to use in meal bowls and sushi rolls.
Friends, you are going to flip for this recipe. Although it takes some time for the marinade to soak in and do its work, everything else about this watermelon tuna is a cinch. Just dice the watermelon, whisk the marinade, and your job is done! With the summer months approaching, this vegan tuna watermelon is perfect for hot days when you just don’t want to turn on the oven.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Watermelon – This vegan tuna recipe is one of the rare occasions when you actually want a watermelon that’s a little bit under-ripe. The sweeter the melon, the less convincing your watermelon tuna will be as an ahi tuna substitute.
- Rice wine vinegar – Be sure to use the unseasoned variety, as it doesn’t have added sugar.
- Soy sauce – Use low-sodium soy sauce or tamari.
- Sesame oil
- Green onion
- Dried nori sheet – This is key to that seafood flavour. Don’t skip it!
- White sesame seeds
- Black sesame seeds
Is Toasted or Untoasted Nori Better?
You’ll be crumbling the nori sheet, so purchase toasted nori; it’s more brittle and thus easier to crumble. Untoasted nori will work too, but you may want to use a knife or kitchen shears to prepare it instead of trying to crumble it.
How to Make Watermelon Tuna
While this is quick to prepare, as I mentioned above, you will need to account for the time needed for the watermelon tuna to marinate, so it’s not the kind of thing you can make on a whim and enjoy for dinner a few minutes later. On the flip side, this vegan tuna is an amazing option for meal prep lunches and dinners!
- Make the marinade. Stir the rice wine vinegar, soy sauce, sesame oil, green onion, crushed nori sheet, and sesame seeds in a large bowl or airtight container.
- Add the watermelon. Place the watermelon in the bowl with the sauce and stir until everything is combined and the watermelon is evenly coated.
- Marinate. Cover the bowl and let the watermelon marinate in the refrigerator for at least 24 hours, but ideally 48 hours.
- Serve. Let the watermelon sit at room temperature for a few minutes and serve.
Tips for Success
This vegan watermelon tuna is a cinch to make, but these simple tips will help you make sure it turns out absolutely perfect .
- Buy a seedless watermelon. You don’t want crunchy black seeds in your vegan tuna! If you do use a regular watermelon, remove as many of the seeds as possible before marinating it.
- Submerge the watermelon in the marinade. If possible, completely submerge the watermelon; if not, you’ll at least want to ensure that the melon cubes are in an even layer so each piece is in the liquid and then flip the melon halfway through the chilling time.
- Be patient. You’ll really get the best results if you let the vegan watermelon tuna marinate for the full 48 hours.
How to Use Watermelon Tuna
I developed this watermelon tuna recipe to use in poke bowls, so the marinade gives it a similar flavor to tuna poke. But you don’t have to limit yourself to using it in poke! You can make a meal bowl with sushi rice, watermelon tuna, and cucumber slices, or make it into sushi rolls or vegan sashimi.
How to Store Leftovers
Any leftover watermelon tuna should be stored in an airtight container in the fridge for 3 to 4 days total (including the initial marinating time).
Can I Freeze This Recipe?
I don’t recommend freezing watermelon tuna, as the texture is likely to suffer with freezing and thawing.
More Watermelon Recipes
- Watermelon Mojitos
- 3-Ingredient Easy Watermelon Granita
- Watermelon Mint Popsicles (Three Ingredients)
- Watermelon Feta Salad with Balsamic Reduction
Ingredients
- 2 cups 1 inch cubed watermelon
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce , low sodium
- 1 tablespoon sesame oil
- 2 stalks green onion , diced
- 1 sheet dried nori sheet , crushed
- ¼ teaspoon white sesame seeds
- ¼ teaspoon black sesame seeds
Instructions
- In a bowl, add the rice wine vinegar, soy sauce, sesame oil, green onion, crushed nori sheet and the sesame seeds. Stir to combine. Add the cubed watermelon in and stir everything together to combine. Ensure that all the watermelon is marinated in/under the liquid.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and serve in a poke bowl.
Notes
Watermelon Tuna
Ingredients
- 2 cups 1 inch cubed watermelon
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce low sodium
- 1 tablespoon sesame oil
- 2 stalks green onion diced
- 1 sheet dried nori sheet crushed
- ¼ teaspoon white sesame seeds
- ¼ teaspoon black sesame seeds
Instructions
- In a bowl, add the rice wine vinegar, soy sauce, sesame oil, green onion, crushed nori sheet and the sesame seeds. Stir to combine. Add the cubed watermelon in and stir everything together to combine. Ensure that all the watermelon is marinated in/under the liquid.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and serve in a poke bowl.
Notes
Nutrition
Watermelon Tuna https://jessicainthekitchen.com/watermelon-tuna/ April 4, 2023
These vegan poke bowls are brimming with colour and flavour! Top a base of rice with homemade watermelon “tuna,” sliced avocado, pickled ginger , and an array of fresh toppings. Perfect for meal prep lunches!
Poke restaurants seem to be popping up everywhere lately, and it’s easy to see why. There’s something about poke bowls that just make you feel so nourished and satisfied. They’re also a feast for the eyes—all those different colours and textures!
And the good news is that you don’t even need to leave your house to get a good vegan poke bowl. They’re so easy to make at home!
What Is Usually in a Poke Bowl?
Poke bowls are typically made with raw fish, rice, and a variety of sliced, diced, and/or pickled vegetables. Popular toppings include seaweed, edamame, cucumbers, avocado slices, and pickled ginger. Some poke bowls also include crunchy tempura bits or sesame seeds for texture. A light soy sauce or ponzu dressing is usually added to the mix, infusing everything with flavour.
When it comes to vegan poke bowls, most restaurant options are made with tofu, but when you make your own poke at home, you’ve got so many different options. My personal favourite is my vegan watermelon tuna recipe, which marinates cubed watermelon in the same flavours used in traditional poke. The end result is savoury, a little bit sweet, and the perfect plant-based substitute for ahi tuna in poke.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Watermelon tuna
- Avocado
- Sesame seeds – I like using both black and white seeds.
- White rice – Brown rice works, too, or you can substitute cauliflower rice if you want a grain-free vegan poke bowl.
- Pickled ginger – Pickled ginger has less of a bite than fresh ginger, with a bit more sweetness too. You can find it at most Asian markets, or buy it online.
- Carrots
- Cucumber
- Nori sheets
- Edamame – Buy shelled edamame so you don’t have to spend time popping the beans out of the pods!
- Vegan spicy mayo – I love spicy mayo because it adds a creamy element to this recipe, but you can go with a more traditional option and use soy sauce or ponzu instead.
Is Nori the Same as Seaweed?
Nori is a type of seaweed that is cultivated and eaten in many parts of the world. It has a mild, slightly sweet flavor and it can be found in many sushi dishes, including poke bowls. Nori is dried and pressed into thin sheets, which can then be cut into smaller pieces. It’s a great way to infuse plant-based dishes with a little bit of fishy flavour.
How to Make Vegan Poke Bowls
Note that the watermelon tuna needs some time to marinate in the refrigerator, so be sure to plan for that when making this recipe.
- Make the watermelon tuna. Follow my recipe for vegan watermelon tuna.
- Make the vegan spicy mayo. Use 1 part sriracha to 2 parts vegan mayonnaise.
- Assemble. Add rice to the bowls, followed by the sliced avocado and sesame seeds. Layer in the carrots, cucumber, nori, ginger, and edamame. Finish with the watermelon tuna and garnish with the spicy mayo.
Tips for Success
As you can see, making vegan poke bowls is easy! These additional tips will help you make them perfect .
- Work with fresh ingredients. The best part about a poke bowl is the freshness. Don’t use veggies that are past their prime—everything should be at peak ripeness for maximum flavour.
- Make it your way. The other thing I love about these vegan poke bowls is their flexibility. I don’t list any ingredient quantities in this recipe because it’s up to you how much of everything you use. There’s no right or wrong here!
- Spoon the extra watermelon tuna marinade over the top. The rice will soak it up and be extra tasty.
Variations
There are endless possibilities for creating delicious vegan poke bowls. Here are a few ideas:
- Try adding baked sweet potatoes , roasted cauliflower, or steamed broccoli for added texture and flavor.
- Mix and match different toppings like nuts, seeds, herbs, or sprouts for added nutrition. I love crispy wonton strips as a garnish too!
- Swap the rice for quinoa or another whole grain.
- Add baked tofu or marinated tofu for a boost of plant-based protein.
How to Store
If you’re planning on making vegan poke bowls ahead of time for meal prep, it’s best to store the ingredients separately in airtight containers. This will help prevent the different components from becoming soggy or losing their flavor. You can keep everything in the fridge for 4–5 days, except for the avocado, which is best cut just before serving.
Once your poke bowls are assembled, any leftovers will last for a day or two in the refrigerator.
Can This Recipe Be Frozen?
Vegan poke bowls don’t freeze well since they rely upon so many fresh ingredients. If you’d like a freezer-friendly meal bowl option, try my Vegan Fajita Bowls instead.
More Plant-Based Meal Bowls
- Nourishing Vegan Buddha Bowl
- Korean (Gochujang) Tofu Rice Bowls
- Curried Satay Veggie Bowls
- Mexican Street Corn Burrito Bowls
Ingredients
- 1 serving of Watermelon Tuna
To add to the bowl in your preferred quantity:
- Slices of avocado
- Sesame seeds on watermelon and avocado both black and white
- White rice
- Pickled ginger
- Carrots
- Cucumber
- Nori sheets
- Edamame
- A vegan spicy mayo as a drizzle
Instructions
- Prep your Watermelon Tuna.
- When ready, plate your bowl.
- Add in rice at the base. Add in your avocado slices and top them with black and white sesame seeds.
- Also add into your bowl some thinly sliced carrots, cucumbers, nori sheets, pickled ginger and edamame. Place the watermelon tuna poke in the centre/on top. Serve with a vegan spicy mayo (1 part sriracha, 2 parts mayo) and enjoy!
