This vegan poke bowl recipe uses cubed marinated watermelon in lieu of raw fish. Served with my homemade sriracha lime mayo, these colorful vegan watermelon tuna bowls are a refreshing & fun weeknight dinner for hot summer days.
Start with the watermelon “tuna”. Slice then cut watermelon into 1-inch/2 cm cubes. Add to a large bowl, along with soy sauce, sesame oil, rice vinegar, sesame seeds and scallions. Stir well, cover and marinate in the fridge for at least a couple of hours and up to overnight.
Make the Sriracha mayo. In a small bowl, mix mayonnaise, Sriracha and lime juice. Set aside in the fridge until ready to use.
Build the bowls. Start with the rice as a base. Drizzle generously with some watermelon marinade. Arrange marinated watermelon, cucumbers, edamame, carrot, cilantro, nori and pickled ginger on top. Drizzle with more marinade sauce, and Sriracha mayo. Serve immediately.
Vegan Tuna Bowl Recipe with Watermelon Tuna https://www.notenoughcinnamon.com/vegan-poke-bowl-with-watermelon-tuna/