This watermelon poke bowl recipe will be your new summertime favourite! We’ve adapted our watermelon “tuna” steaks into a spicy “tuna” poke bowl! It’s:
Bursting with Summery Sea Flavour
Spicy
Fresh
Sweet
And Saves AT LEAST CAD $10!
Recipe Cost Comparison
Our watermelon poke bowl recipe transforms your sweet watermelon into a show-stopping fish-like substitute!
Baking, marinating, and grilling cubes of watermelon:
- Releases the water from the fruit.
- Creating a tougher, floppy, “fish-like” texture.
- It’s marinated in salty, fishy, Asian inspired flavours for at least 2 hours.
- And then grilled for a few minutes to knock the flavour out of the park!
And yes, this takes a little more time than searing ahi tuna BUT:
- This watermelon poke costs us roughly: CAD $5.68 for 4 servings!
- Vs. at least CAD $15 for frozen ahi tuna or prepared salmon poke from our wholesale store!
*Leaving the watermelon to marinate overnight allows for a really quick preparation when you’re ready to serve up your poke bowls! It’s also super cool and fun to make!
Worth The Time
In order to transform the watermelon cubes into an awesome fish-like texture we bake the cubed watermelon for 1 hour.
- After baking:
- the watermelon has released its liquid. What’s left behind is a tougher, floppy texture and the watermelon is now able to soak up the flavour from the marinade.
- After marinating:
- the cubes of flavourful watermelon poke are grilled for just a few minutes to warm them up, give them a nice char, and really boost up the flavour!
We experimented with skipping the baking time and simply adding the watermelon cubes to the marinade. This option still produces a tasty result but it lacks the fish-like texture and flavour. If you are tight on time you can absolutely try this method:
- Mix the marinade ingredients in a bowl large enough to hold your watermelon cubes PLUS some extra room.
- When you skip baking the watermelon, the salt in the marinade will draw out some of the watermelon’s liquid and add to the amount of liquid in the bowl.
- Leave the watermelon cubes for at least a few hours OR overnight.
- Lift the cubes from the marinade and grill the poke if desired or add them straight to your poke bowl or salad!
- We find that the flavour isn’t nearly as strong and the watermelon still has its watermelon taste and texture BUT if you’re in a pinch you will still have a tasty meal!
Other Ingredients For This Watermelon Poke Bowl
We make our Spicy “Tuna” Watermelon Poke Bowl Recipe with:
Brown Rice,
Cubed Cucumber,
Julienned Carrot,
Cubed Mango,
Avocado,
Toasted Sesame Seeds
And A Drizzle Of A Quick Spicy Mayo Made From Our 5 Minute Oil-Free Mayo Recipe!
Feel free to get creative and add in your favourite toppings! We often add in edamame for an extra boost of tasty protein!
Let us know in the comments below if you give this watermelon poke bowl recipe a try and what your favourite add-ins are! If you like this recipe try our thrifty Smoky Lox made from carrots! And our Grilled Spicy & Sweet Sesame Strips where portobello mushroom become a thrifty steak strip alternative!
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Love This Spicy “Tuna” Watermelon Poke Bowl
- Total Time: 1 hour, 25 minutes (plus 2 hour marinating time preferred)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Tuna-like baked & grilled watermelon will make your tastebuds & wallet happy! This thrifty Watermelon Poke Bowl recipe bursts with flavour!
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
The Bowl:
- 6 cups brown rice, cooked (1 ½ – 2 cups uncooked) (or see notes for seasoned sushi rice)
- 1 english cucumber, diced*
- 2 cups julienned carrot (2 medium carrots)*
- 1 large avocado, cubed*
- 1 mango, cubed*
- 1 – 1 ½ tablespoon toasted sesame seeds (if raw simply add to a hot pan and toast for 1–2 minutes, stirring)
- optional: edamame
Spicy Mayo
- 4 tbsp oil free mayo (or mayo of choice)
- 2 ½ tsp chilli garlic sauce (or sub with sriracha sauce)
- ½ tsp sesame oil
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 350 degrees F.
- To reserve your watermelon rind for jam, slice off and discard just the green peel of the watermelon. Then slice off the thick white rind and refrigerate, freeze, or turn it into jam right away!
- Cut your seedless watermelon in half lengthwise. Then slice each half into 1 ½ inch thick steaks and cube.
- Place the watermelon cubes in a single layer on 1 or 2 baking trays lined with parchment paper or a silicone mat (the watermelon will let out juice that will caramelize as it bakes). Bake for 1 hour.
- Meanwhile, prepare the marinade. Combine the remaining ingredients in a dish or bowl large enough to hold your watermelon poke.
- When the watermelon has finished baking, transfer the poke into the marinade. Cover the dish and marinate in the fridge for at least 2 hours.
- When ready to compile your poke bowls, heat a grill over medium heat. Lay the cubes of watermelon poke on the grill (reserving the marinade to season your rice) and grill for 3-5 minutes, stirring periodically to grill all sides.
- Spoon cooked rice into bowls and season with some leftover marinade. Add cubed cucumber, julienned carrot, cubed mango, cubed avocado and sprinkle with toasted sesame seeds. Drizzle with spicy mayo and finish it off with your show-stopping watermelon poke!
Notes
Approximate Cost: CAD $12.25 ($3.06/serving) vs. at least CAD $15 for just the ahi tuna!
For a quick seasoned sushi rice: dissolve 1 tablespoon cane sugar and 1 teaspoon sea salt in ¼ cup rice vinegar (heat on the stove-top or in the microwave) and stir that into your cooked sushi rice. Add more seasoning if you desire. I find it easier to start with less, taste, and adjust to preference.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baked, Grilled
- Cuisine: Hawaiian, Asian
Vic
I made this recipe tonight. It was a huge hit with my family. It is so delicious and pack full of flavors! I will definitely make this again. Thank you for such a wonderful and tasty recipe!
Kathryn Alexandre
That is so wonderful to hear! I love sharing this recipe with friends and family, it’s such a fun one! I’m so glad to hear it was a hit and thank you so much for the review and star rating!
Bridget Doyle
Made this the other night after seeing several recipes online. This recipe totally nails it, including cooking BEFORE marinating! Wouldn’t change a thing–a new favorite weeknight meal!
Kathryn Alexandre
So glad you loved it and it’s going into your regular rotation! Thank you so much for giving this recipe a try and for the star rating!