Watermelon Poke Bowl - Taste USA

Watermelon Poke Bowl

  • Duration
  • Serving 4 cups

This raw fish salad is one of the best of Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word “poke” comes from the Hawaiian word for “slice or cut.” 


  • 1/4 cup low-sodium soy sauce 
  • 1/4 – 1/2 cup watermelon juice 
  • 1 teaspoon sriracha chili sauce 
  • 1 teaspoon sesame oil 
  • 2 green onions, cut on the diagonal with whites and greens separated 
  • 3 medium cloves garlic or 2 large cloves garlic, minced 
  • 1/2 tablespoon minced ginger root 
  • 1/3 white onion, thinly sliced 
  • 3/4 pound ahi tuna, cut into 1/2 inch cubes 
  • 1 small avocado, diced 
  • 2/3 cup diced watermelon 
  • 1/4 teaspoon sesame seeds 
  • serving pickled ginger (sushi ginger or gari) 

Further informations

* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.


  • Serving size: 1/2 cup
  • Calories per serving: 155
  • Fat per serving: 7.2g
  • Saturated fat per serving: 1.6g
  • Cholesterol per serving: 21.5mg
  • Fiber per serving: 1.7g
  • Protein per serving: 14.7g
  • Carbohydrates per serving: 7.8g 


  • 1

    In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.

  • 2

    10 minutes before serving, add avocado and return to refrigerator.

  • 3

    Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

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