Classic Hawaiian vegan poke bowl with plant-based tuna made from chopped watermelon.
Poke Bowl [Vegan]
For the Poke:
- 1 seedless watermelon
For the Marinade:
- 1/2 cup coconut aminos or tamari
- 2 tablespoons tahini
- 3 tablespoon sesame oil
- 1 teaspoon sea salt
- 1 teaspoon kelp granules optional; adds a fishier taste
- 1 tablespoon ginger powder can sub for minced fresh ginger
- 1 tablespoon furikake
- 1/4 cup water
For the Bowl:
- 1/2 cup brown rice any rice works fine
- 2 teaspoons rice vinegar (for the rice)
- 1/2 cup edamame
- 1/2 lime (juice of) optional
- 1 sheet nori
- fresh ginger
- sesame seeds topping
- 1/4 teaspoon sea salt topping
- Preheat oven to 400 degrees. Add all marinade ingredients to a blender and pulse for 1 minute or so. if you don't have a blender, you can mix them in a bowl with a fork.
- Chop the watermelon into even cubes - keep in mind the cubes shrink, so don't make them too small. separate the watermelon onto baking trays (make sure they’re not too crowded!) and lightly coat them with the marinade.
- Cook for 30 minutes then stir the cubes. add them in for another 25 minutes then check to make sure the texture is right. Depending on the size of your cubes and your specific oven, this could take longer or shorter so continuously check up on them. It's better to overcook them than undercook them, so don't be nervous if they start charring - that's normal!
- Once they’re done, they should have a tuna-like consistency. silky, smooth, and buttery. add them into a plastic bag with the marinade, give it a good shake, and leave in the fridge for at LEAST 24 hours
- After 24 hours, remove each poke one by one on a paper towel. use another paper towel to lightly tap some of the marinade off. you can serve as is, but I prefer the tuna with less of the marinade. Serve in a bowl with all your favorite poke toppings!