This vegetarian poke bowl swaps out fish for watermelon that soaks up a savory marinade of tamari, garlic and ginger. Black rice adds texture, crispy cucumber and edamame round out the bowl, and a spicy mayo drizzle ties it all together., August 2022


Credit: Brittany Conerly

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat to a low simmer and cook until tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

  • Meanwhile, whisk lime juice, mirin, tamari (or soy sauce), garlic and ginger in a shallow dish. Add watermelon and gently toss to coat. Let stand at room temperature while the rice cooks, about 30 minutes.

  • Whisk mayonnaise and Sriracha in a small bowl. 

  • To assemble bowls, remove the watermelon from the marinade, reserving the leftover marinade. Divide the rice among 4 bowls. Drizzle each bowl of rice with 2 tablespoons of the reserved marinade. Top with the watermelon, cucumber and edamame. Drizzle with the mayonnaise mixture and sprinkle with sesame seeds. Garnish with cilantro, if desired

Nutrition Facts

1 3/4 cups
380 calories; protein 10g; carbohydrates 53g; dietary fiber 6g; sugars 12g; fat 15g; saturated fat 2g; mono fat 4g; poly fat 8g; cholesterol 6mg; vitamin a iu 1131IU; vitamin c 18mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 8mg; vitamin k 27mg; sodium 314mg; calcium 56mg; iron 2mg; magnesium 21mg; phosphorus 27mg; potassium 223mg; omega 3 fatty acid 1g; omega 6 fatty acid 6g; niacin equivalents 1mg; selenium 1mcg.