Ingredients:

  • 4 cups (600g) Fresh seedless watermelon, cut into 1-inch cubes
  • 3 tbsp (45ml) Low-sodium soy sauce or tamari
  • 1 tbsp (15ml) Toasted sesame oil
  • 1 tbsp (15ml) Rice vinegar
  • 1 tsp (5g) Freshly grated ginger
  • 1 sheet Nori, finely crumbled
  • 1 tsp (2g) Toasted sesame seeds
  • 2 cups (400g) Prepared sushi rice
  • 1 cup (150g) Shelled and steamed edamame
  • 1 large Avocado, thinly sliced
  • 1 small Cucumber, sliced into half-moons
  • 4 small Radishes, thinly sliced
  • 1/2 cup (50g) Pickled ginger
  • 1/4 cup (60g) Vegan mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1/2 tsp (2.5ml) Lime juice

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. Arrange the watermelon cubes in a single layer on the baking sheet. Bake for 1 hours, flipping halfway through, until the cubes shrink and become firm and dark in color.
  3. In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, crumbled nori, and sesame seeds.
  4. Toss the warm roasted watermelon cubes into the marinade, ensuring they are well coated. Let them marinate and cool for at least 15 minutes.
  5. In a small bowl, whisk together the vegan mayonnaise, sriracha, and lime juice to create the spicy poke sauce.
  6. Assemble the bowls by placing 1/2 cup of sushi rice at the base. Arrange the marinated watermelon tuna, edamame, avocado slices, cucumber, radishes, and pickled ginger on top. Drizzle with the spicy poke sauce before serving.