Watermelon Poke Recipe

Watermelon Poké

A fresh and vegan spin on one of the main dishes of Native Hawaiian cuisine, poké.
Servings 6 people


Watermelon Poké

  • 1 Small Seedless Watermelon (6 cups) peeled and cubed
  • 2 tbsp Olive Oil

Watermelon Poké Marinade

  • 3 tsp Tahini
  • 6 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1/2 Lime juiced
  • 2 tsp Dry Crushed Red Pepper Flakes
  • 1 tsp Garlic about 1 clove
  • 1 tbsp Sriracha
  • 2 inches Ginger grated
  • 4 Green Onions
  • 3 tbsp Sesame Oil

Sushi Rice

  • 3 cups Sushi Rice or Calrose Rice (water will be different)
  • 3 cups Water
  • 1/4 cup Rice Vinegar
  • 2 tbsp Sugar
  • 1 tsp Salt


  • 1 Avocado sliced
  • 2 Carrots julienned
  • 1/4 Onion julienned
  • 4 Green Onions sliced
  • 1/2 cup Imitation Crab diced
  • 1 Jalapeño Pepper sliced
  • 1 sheet Nori cut into strips
  • 1 cup Seaweed Salad
  • 1/3 cup Edamame
  • 1/4 cup Sriracha Mayo
  • 3 tbsp Pickled Ginger
  • 1 tbsp Sesame Seeds


Marinade the Watermelon

  • Mix together the tahini, soy sauce, rice vinegar, lime, dry crushed red pepper flakes, garlic, sriracha, ginger, green onions, and sesame oil in a bowl.
  • Drain the watermelon juice out then pour the mixture over the cubed watermelon.
  • Stir and cover. Leave in the fridge to marinade for up to 24 hours.

Cook the Watermelon Poké

  • Add the olive oil to your pan and set to medium/high heat.
  • Put in the marinated watermelon and bring to a boil. Put on the lid.
  • After boiling for 20 minutes, turn the heat down to low/medium and let simmer/reduce. About 20 minutes. Stir occasionally.
  • Take the lid off, then continue simmering until sauce is reduced to a sticky consistency. Stir occasionally.

Cool the Watermelon Poké

  • Put the watermelon poké in a bowl and let sit in the fridge for about an hour, or until cooled.
  • If you are looking to speed things up, you can spread out on a tray and put it in the freezer for 10 minutes, or until cooled.

Assemble the Poké Bowl

  • Add the rice to the bowl to your liking and add the watermelon poké. Top your bowl with any of your desired toppings.


Note: To make sriracha mayo, mix sriracha and mayo 1:1.
Sub the soy sauce for gluten free soy sauce to make it gluten free.
Jon Eric: “Feeling crazy and want to add meat to the non-meat dish? Add SPAM!”

This is Shelby’s recipe!

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