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A homemade vegan poke bowl with watermelon tuna.

Watermelon Tuna

  • Author: Elena Contis
  • Total Time: 1 hour 55 minutes
  • Yield: 5 cups of watermelon "tuna" 1x


Just because you’re vegan or don’t eat fish doesn’t mean you can’t enjoy the goodness that is sushi, sashimi and poke bowls. This watermelon tuna is simple to make with only 5-ingredients, and will level up any of your sushi nights!


  • 5 cups watermelon, cubed
  • 1/4 cup soy sauce*
  • 1/4 cup rice vinegar
  • 2 teaspoons sesame oil
  • 1 sheet of nori, ripped into smaller pieces
  • Optional: sesame seeds for garnish


  1. Dice the watermelon into 1-inch cubes, and add it to either a shallow container or a large storage baggie.
  2. Pour the soy sauce, rice vinegar, and sesame oil over the watermelon. Crumble the nori sheet and sprinkle over top as well. Mix so that the watermelon is well coated.
  3. Let the watermelon sit in the marinade in the refrigerator for at least 1 hour or up to 6 hours (the longer, the better).
  4. Preheat the oven to 350Β°F. Remove the watermelon from the refrigerator, and place on a baking sheet lined with parchment paper. Bake for 45 minutes, tossing once half way through.
  5. Sprinkle with sesame seeds, and use the watermelon tuna for a homemade sushi night or in a poke bowl!


If you prefer, you can use teriyaki sauce instead of soy sauce. If you’re gluten-free, you can switch out the soy sauce for coconut aminos.

  • Prep Time: 10 minutes
  • Marinading Time: 1 hour
  • Cook Time: 45 Minutes
  • Category: Entree
  • Method: Oven
  • Cuisine: Asian


  • Serving Size: 5
  • Calories: 78
  • Sugar: 9.6g
  • Sodium: 722mg
  • Fat: 2g
  • Saturated Fat: 0.4g
  • Carbohydrates: 12.4g
  • Fiber: 0.9g
  • Protein: 1.9g
  • Cholesterol: 0mg

Keywords: nori, watermelon, tuna, spicy tuna, soy sauce, sesame oil

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