Fruits and Vegetables Fruits Melons Watermelons Watermelon “Tuna” Poke Bowl 5.0 (1) 1 Review 1 Photo Marinating and baking chunks of watermelon (yes, really!) creates a tender, tuna-like texture fit for poke—traditionally a bowl of diced raw fish with lots of toppers. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Updated on August 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Trending Videos Add Photo Prep Time: 20 mins Cook Time: 1 hr Chill Time: 4 hrs Total Time: 5 hrs 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1/3 cup less-sodium soy sauce 1/4 cup rice vinegar 1/4 cup vegetable oil 1 teaspoon lime zest 3 tablespoons lime juice (from 2 limes) 1 tablespoon grated fresh ginger 1 tablespoon honey 2 lb watermelon, rind removed and cut into 1-inch pieces 1/2 cup Japanese-style mayonnaise (such as Kewpie®) 4 cups hot cooked short-grain white rice 2 avocados, sliced 1 English cucumber, sliced 1 cup sliced radishes 1 cup hot cooked shelled edamame 1 carrot, shredded 1 tablespoons black and/or white sesame seeds thinly sliced green onions, for garnish Directions For marinade, whisk together soy sauce, vinegar, oil, lime zest, lime juice, ginger, and honey in a large bowl. Add watermelon; toss to coat. Chill, covered, at least 4 hours or up to 12 hours. Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch baking pan with parchment paper. Transfer watermelon from marinade to prepared pan with a slotted spoon, allowing marinade to drip off. Chill remaining marinade, covered, while watermelon bakes. Bake watermelon until browned, about 1 hour. Let cool slightly. For dressing, stir 2 tablespoons reserved marinade into mayonnaise in a small bowl. Pour remaining reserved marinade over baked watermelon. Divide rice among 4 bowls. Top each serving with watermelon, avocados, cucumber, radishes, edamame, and carrot. Drizzle with dressing and sprinkle with sesame seeds. Garnish with green onions. Vegan-ize Use vegan mayonnaise instead of rich, tangy-sweet Kewpie. Recipe Tip Replace melon with 1 lb. sushi-grade tuna, cut into 1-inch pieces, and omit the baking step for a traditional poke with raw fish. I Made It Print Nutrition Facts (per serving) 913 Calories 59g Fat 89g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 913 % Daily Value * Total Fat 59g 76% Saturated Fat 8g 40% Cholesterol 12mg 4% Sodium 1373mg 60% Total Carbohydrate 89g 32% Dietary Fiber 15g 53% Total Sugars 23g Protein 14g Vitamin C 46mg 231% Calcium 120mg 9% Iron 5mg 27% Potassium 1464mg 31% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved