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With marinated watermelon, veggies and more, this fish-free rice bowl makes for a delicious vegetarian meal.

Watermelon Poke Bowl

prep time40Min


cooking time25Min


serving time2 bowls


  • Steamed brown sushi rice, for serving

  • 1 small watermelon, cut into 4 steaks, rinds removed

  • Watermelon steak marinade:

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 1/4 teaspoon wasabi from the tube

  • Salt and pepper to taste

  • Olive oil for drizzling

  • Pickled cucumbers:

  • 2 mini cucumbers, thinly sliced

  • Salt to taste

  • 2 tablespoons rice vinegar

  • 1 tablespoon sugar

  • 2 tablespoons water

  • Spicy mayo:

  • 1 tablespoon mayo

  • 1 tablespoon chili paste

  • 1 tablespoon Sriracha

  • Dressing for toppings:

  • 2 tablespoons lemon juice

  • 1 tablespoon soy sauce

  • 1/2 teaspoon toasted sesame oil

  • 1 tablespoon rice vinegar

  • Toppings:

  • Avocado, cubed

  • Rehydrated wakame seaweed

  • Sesame seeds

  • Shredded carrots

  • Fried onions

  • Scallions, cut into very thin, long strips

  • Thinly sliced jalapeños


  1. Place cucumbers in a small bowl and sprinkle with salt.

  2. Heat the oven to 425°F. Lay the watermelon steaks on a baking sheet. Combine the rice wine vinegar, soy sauce and wasabi, and drizzle over the steaks. Flip the steaks over, allowing the watermelon to absorb the marinade on all sides. Sprinkle with salt and pepper. Drizzle with olive oil, and bake in the oven until tender, about 15-20 minutes.

  3. Make the spicy mayo: Combine the mayo, Sriracha, and chili paste, and set aside.

  4. Rinse the cucumbers, then return to bowl along with a couple tablespoons of water, sugar and rice wine vinegar. Set aside.

  5. Submerge the seaweed in a bowl of cold water and leave for about 5 minutes. In another small bowl filled with ice water, submerge the cut scallions and set aside.

  6. Remove the watermelon steaks from the oven, cut into bite-sized cubes, and allow to cool slightly while you make the dressing.

  7. Combine the lemon juice, soy sauce, toasted sesame oil and rice vinegar. Add the cubed watermelon, cubed avocado, rehydrated seaweed and scallions, and toss. Place on top of brown rice.

  8. Drain the cucumbers by squeezing away the liquid with your hands. Place on top of the bowl, along with the shredded carrots, jalapeño and sesame seeds and other desired toppings. Drizzle on the spicy mayo and serve!

Watermelon Poke Bowl




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Not a fan of fish, or even just raw fish? Me neither, but that does not mean we have to miss out on this incredible poke trend. Today I'm gonna show you how to make this watermelon poke bowl, and it will blow your mind. Let's make it. So the first thing I'm gonna do is thinly slice my cucumbers. And I just have some medium cucumbers. And I'm gonna sprinkle on a little bit of salt. Before I start pickling them and getting all that flavor inside, I want to make sure that I draw out a lot of that bland water. I'm gonna start working on my watermelon. So, I'm gonna chop my watermelon in half. This is a really beautiful, bright watermelon. Once you chop it into four you can cut off the rind. And now I'm gonna make a dressing to go on top. So I have a little bit of soy sauce. Just gonna add that to a bowl. I'm gonna add in a little bit of rice wine vinegar. So you get your salt, you get your tangy. So in here with my rice wine vinegar and my soy sauce I'm just gonna add a little dollop of wasabi. Now if you don't like spicy, obviously you can skip that step, but I like my poke bowls really spicy. And drizzle it right over my watermelon. Beautiful. And kind of just rub it in. I'm just gonna add a little bit of salt and some pepper. And I'm gonna add a little bit of oil to this so that it kind of helps it roast. So these are gonna go into the oven for about 15 to 20 minutes and they're gonna get super tender and I'm gonna be ready to chop them into little bite-sized pieces. I'm gonna go ahead and make my spicy mayo sauce that goes on top of this. So it's basically just one part mayo, once part sriracha, and one part chili paste. And I like the chunkiness of this chili paste. All right, so give that a nice little stir. All right, so that just gets set to the side. These cucumbers have only been sitting for five minutes and you can already see all of the water that's started to draw out of them just from that salt that I've added. So I'm gonna rinse these off just to get some of that extra salt off and then we'll start pickling them. Okay, so I've added a couple of tablespoons of water to my cucumbers, and then I added a tablespoon of sugar. Now I'm gonna add a little bit of rice wine vinegar. And this is my pickling liquid. So I'm just gonna let this sit until I'm ready to assemble my bowl. So my watermelon is out of the oven, I've let it cool. They're perfect and they're ready to chop into nice chunks. Okay, so now I'm gonna make my dressing. I'm gonna grab a bowl. So in here I'm gonna put a little bit of soy sauce. Some rice wine vinegar. A touch of sesame oil, this stuff is really strong. I have the juice of one lemon that's gonna go inside. And I'm just squeezing this cut-side up, so that no seeds get into my marinade. This gets whisked together. It smells really sesame-y, I like it. All right, so in here I'm gonna toss this delicious roasted watermelon. And then I'm gonna also toss in my avocado, 'cause it's gonna soak up lots of that dressing. And I have some scallions. Just the greens of about two to three scallions. And some rehydrated wakame seaweed. So this is what the wakame looks like when you buy it at the store and it's already dried. So you just want to put this into a bowl of water and let that rehydrate, and it turns into these long, beautiful leaves of seaweed. I'm gonna grab a bowl, and I'm gonna start plating my poke. I have some brown rice that I steamed on the stove. So you can use white rice, some people put their poke over noodles, it's really whatever you want, however you wanna turn it into a meal. And then I'm just going to grab my delicious watermelon poke. Make sure you get some of that sauce. And then I just have toppings, like I have a little bit of shredded carrot for crunch and color, some jalapeno because I like mine really spicy. I have some sesame seeds, because you have to have sesame seeds. You can put fried onion, I've had it with fried onion and that's been really delicious. I'm gonna grab some of that pickled cucumber that I had from earlier. And make sure you squeeze off a lot of that liquid 'cause you don't want it to really water down your food and you want to be really crispy. And that's just gonna go right on your bowl too. And then we're gonna finish it with a little bit of that spicy mayo that I made earlier. And drizzle. I feel like this is the ultimate comfort bowl, and I was able to do it with ingredients from my produce section. Really simple, really easy, I'm really blown away. You have to try this trick with your watermelon.