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a vegan poke bowl with chop sticks and lime halves in the background

Vegan Poke Bowl

Are you a poke bowl fan looking for a vegan version of this popular Hawaiian dish? Then try this vegan poke bowl with watermelon "tuna" and sriracha mayonnaise. It's super delicious, fresh, and incredibly healthy. You're gonna LOVE it!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 people
Calories 401kcal
Author Sina


For the marinated watermelon:

  • 4 cups watermelon cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 3 tablespoons rice wine vinegar

For the poke bowl:

  • 1 cup cooked brown rice
  • 1 large carrot
  • 3/4 cup frozen edamame
  • 1/2 cucumber
  • 2 tablespoons rice vinegar
  • salt, to taste
  • red pepper flakes, to taste
  • 1 cup store-bought seaweed salad
  • 2 cups red cabbage, finely sliced
  • 1 avocado
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon fresh lime juice
  • 1 pinch salt


  • With a sharp knife slice the watermelon in 1 inch slices.
  • Then cut these slices into cubes. You will need about 4 cups of watermelon cubes.
  • In a bowl, combine the ingredients for the marinade (soy sauce, sesame oil, and rice vinegar). Pour the dressing over the watermelon cubes and carefully stir until well combined. Sprinkle with sesame seeds and green onions cut into rings.
  • Transfer everything into a ziploc bag and put it in the fridge. Allow to marinate overnight or for at least 12 hours.
  • Chop up all of the other ingredients. Start with the cucumber by cutting it into thin slices. In a small bowl, then combine 2 tablespoons of rice vinegar, salt, and chili flakes. Pour it over the cucumber and let it rest for about 10 minutes.
  • In the meanwhile prepare the other ingredients. Cook the edamame (I used frozen edamame). Spiralize the carrots, and cut the avocado and the cabbage into thin stripes. 
  • For the sauce, combine vegan mayonnaise with sriracha sauce. Use more sriracha sauce for a spicier sauce. Serve everything in a big bowl over rice and sprinkle it with green onions and sesame seeds.


  • When making this vegan poke bowl, keep in mind that you have to make the watermelon tuna the night before as it needs several hours to marinate.
  • For an even more convincing vegan version of raw tuna, you could also add wakame flakes to the marinade.
  • For the sauce I combined vegan mayonnaise and sriracha sauce. If you want the sauce to be spicier, just add more sriracha sauce. But go easy on it...
  • I usually use brown rice for my poke bowl because it's healthier than white rice and I like its taste better. But feel free to use white rice for a more authentic version.
  • You could also substitute the watermelon "tuna" with pan-fried tofu or tempeh if you like.


Calories: 401kcal | Carbohydrates: 50g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 1012mg | Potassium: 595mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1785IU | Vitamin C: 27.1mg | Calcium: 120mg | Iron: 3mg