Vegan Tuna Poke
This vegan tuna poke is delicious, flavorful and textured just like sushi. Best part… it’s made with watermelon. That’s right, no fish were harmed in the making.
The last and hardest thing for me to give up when I made the choice to go vegan was sushi. I’ve had so many memories around sushi. I remember being eight years old when I first had sushi. I was weirded out and a bit intimidated by the idea of raw fish. Those same feelings arose when I was contemplating the idea of making plant-based poke using watermelon. So I get it… it may seem weird to use this fruit as such and a bit intimidating to get it right, but trust me when I say this it is an easy recipe to do and will taste and FEEL just like tuna poke.
What is vegan tuna poke made out of?
This one is made up of watermelon. When the fruit is marinated and cooked it turns into a texture and flavor of tuna. It’s wild!
How to make this vegan sushi recipe?
First you’ll need to cut the watermelon into cubes. Be mindful that the watermelon is going to shrink in size when it cooks down in the oven. So let’s make this vegan tuna poke!
Ingredients used:
You will need cubed watermelon, nori, rice vinegar, sesame oil, garlic powder, tapioca starch and soy sauce or tamari for gluten-free options.
Method to make vegan tuna poke:
Marinate for 2-6 hours (or overnight)
Preheat oven to 400°F
Bake for 1 hours – Flip halfway through.
In the meantime, place marinade in small sauce pan with 1 tsp tapioca starch with 1/2 cup of leftover marinade. Cook until bowl then turn down to medium to low heat for 2 minutes.
Once the watermelon tuna is done cooking. Allow to cool down then toss in thickened marinade.
Option to top with sesame seeds. Enjoy with rice and/or greens… Enjoy!
What is the problem with eating fish?
Fish are no exception. The contaminants of most concern today are mercury, polychlorinated biphenyls (PCBs), dioxins, and pesticide residues. According to Harvard School of Public Health.
Aside from health reasons, it is also important to consider the negative effects of eating fish for our oceans and seas. I recommend the documentary Seaspiracy for more information on what the fishing industry is doing to our planet.
TRY THESE PLANT-BASED RECIPES:
- How to Make Vegan Sushi Roll
- Vegan Chocolate Chip Cookies
- Shredded Vegan Mozzarella Cheese
- Vegan Stir-Fry Noodles
Vegan Tuna Poke
Ingredients
- 8 cups cubed watermelon
- 6 Tbsp soy sauce or tamari
- 2 Tbsp sesame oil
- 4 Tbsp rice vinegar
- 1/4 tsp garlic powder
- 1 Tbsp shredded nori
- 1 tsp tapioca starch (to thicken marinade)
- top with sesame seeds and green onions (optional)
Instructions
- In a medium to large bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, garlic powder and shredded nori to make marinade.
- Cut watermelon into 1/2" cube and toss into marinade for at least 1 hour (or overnight in the fridge)
- When you are ready to make poke, preheat oven to 400°F.
- With a strainer or perforated spoon, take marinated watermelon and evenly spread onto sheet pan. Save the leftover marinade.
- Bake watermelon cubes for 1 hour – flipping halfway through at the 30 minute mark.
- While the watermelon is baking, place the leftover marinade in a small sauce pan on medium-high heat. Set aside about 1/4 cup and whisk with tapioca starch then pour into the rest of the marinade sauce to thicken. Once sauce reaches a boil, bring it down to a simmer for 2 minutes and then allow it to cool and thicken.
- Once watermelon tuna poke is finished, toss in with thickened marinade. Option to top with sesame seeds and/or green onions.
Notes
