Watermelon Salmon-Style Poke Bowls
Plant-based poke-style bowls with marinated watermelon, sushi rice, vegetables and cooked edamame. Allow about 60 minutes, overlapping the chilled marinade and edamame preparation with rice cooking and resting.
- plant-based
- poke-style
- Salmon 2026
- salmon-inspired
- Vegan
- vegan bowl
- watermelon
Shopping options
Check ingredients to include themPackage used · most used first
avocado, sliced · 1 Each
Fresh Large Ripe Avocado
100%
Details
seedless watermelon, cut into 3/4-inch cubes · 6 Cup
Seedless Watermelon Cubes Fresh Cut In Store Daily
53%
Details
shelled edamame, thawed · 1 Cup
Seapoint Farms Shelled Soybeans Edamame
46%
Details
sushi rice, rinsed · 1.5 Cup
4Sisters® Authentic Short Grain Jasponica Sushi Rice
30%
Details
cucumber, thinly sliced · 1.5 Cup
Nature Fresh Cucumbers
Sale
30%
Details
soy sauce · 0.25 Cup
Kroger® Brewed Soy Sauce
13%
Details
lime juice · 3 Tablespoon
Italia™ Garden Lime Juice
9%
Details
toasted sesame oil · 1 Tablespoon
International Collection Toasted Sesame Oil
6%
Details
fresh ginger, grated · 4 Gram
Spice World™ Fresh Peeled Ginger Bag
2%
Details
water · 2 Cup
Tap water
0%
Details
nori sheets, cut into thin strips · 2 Count
Little Jasmine Roasted Seaweed
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- seedless watermelon-6 cups
- water-2 cups
- sushi rice-1 1/2 cups
- cucumber-1 1/2 cups
- large avocado-1 each
- shelled edamame-1 cup
- nori sheets-2 sheet
- soy sauce-1/4 cup
- lime juice-3 tablespoons
- toasted sesame oil-1 tablespoon
- fresh ginger-4 g
Prep the produce by cubing the watermelon, slicing the cucumber and avocado, cutting the nori into strips, and grating the ginger so the bowls can be assembled quickly.
Keep the knife blade angled away from fingers while cutting produce.
Combine rinsed sushi rice and measured water in a lidded saucepan. Bring to a boil, reduce to low and cook covered for about 18 minutes, until tender. Prepare the chilled watermelon marinade and cook the edamame while the rice cooks and rests.
Remove the rice from the heat and let it stand, covered, for 10 minutes; fluff gently so it stays sticky but not packed.
Open the covered saucepan away from your face to avoid steam burns.
In a mixing bowl, whisk together the soy sauce, lime juice, sesame oil, and grated ginger until the marinade smells bright and savory.
Toss watermelon gently with marinade and refrigerate for 15 minutes. Keep cucumber and avocado refrigerated until assembly.
Cook shelled edamame according to its package directions, including standing time, and check 165°F. Drain if needed and cool promptly in a shallow container in the refrigerator. Divide rice, watermelon, vegetables, cooked edamame and nori among large bowls, serving overflow alongside.
Spoon any remaining marinade lightly over the bowls and serve immediately for the freshest texture and best color.
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