Watermelon Poké (Vegan Tuna)
A vegan version of ahi tuna poké! Watermelon is sautéed to transform its texture, then tossed in a savory marinade. A super flavorful, refreshing addition to sushi bowls or salads.
Print
Pin
Servings: 4 servings
Equipment
- nonstick skillet
- mixing bowl
Ingredients
- 4 cups seedless watermelon cut into roughly 1/2" cubes
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons sliced green onions green parts
- sriracha to taste (optional)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped macadamia nuts
Instructions
- In a skillet over medium heat, sauté watermelon cubes for 8-10 minutes, stirring often. The watermelon will shed a lot of liquid. You'll know it's ready when there is no extra juice at the bottom of the pan.
- Transfer cooked watermelon to a container and toss with all other ingredients (except for sesame seeds and macadamia nuts). Toss to coat, then cover and refrigerate. Allow to marinate for at least one hour, but preferably 4+ hours. Sprinkle with chopped macadamia nuts and sesame seeds before serving.
Video
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.