Vegan Watermelon Sashimi Bowl: A Summery Nod to Japan’s Longevity Kitchen

A vibrant vegan twist on poke, this Watermelon Sashimi Bowl is light, refreshing, and packed with bold summer flavor—rooted in seasonal eating and inspired by Okinawa’s Blue Zone longevity traditions.

Jump to Recipe

I first shared this recipe during a summer cooking class a few years back—one of those golden afternoons where the season filled the kitchen, cutting boards were sticky with melon juice, and the air was fragrant with toasted sesame and lime. Back then, the Vegan Watermelon Sashimi Bowl was a surprise hit, a playful twist on poke that felt deeply satisfying and almost meditative to prepare.

Now, I’m bringing it to the blog, just in time for the heatwaves and farmers’ market overflows. This recipe is a gentle bow to Japanese cuisine and the principles that make it one of the longest-living food cultures in the world.

Inspired by the Blue Zones: Okinawa, Japan

This dish takes inspiration from Okinawa, one of the famed Blue Zones—regions in the world where people live significantly longer and healthier lives. While watermelon isn’t native to Okinawa, the philosophy behind this recipe is: seasonal ingredients, umami inspired balance, colorful presentation, and eating in community.

Japanese diets, especially in Okinawa, are rich in vegetables, sea plants, fermented foods, and small portions that honor the body’s needs without excess. This bowl echoes that rhythm, inviting you to slow down, savor, and celebrate simple abundance.

---

The Vegan Watermelon Sashimi Bowl Recipe

Ingredients

For the Watermelon Sashimi Marinade:

• 1 tbsp white sesame seeds

• ½–1 tsp red chili flakes

• ½ tbsp minced fresh ginger

• ½ lime, juiced

• 1 scallion, minced

• 1 tsp rice vinegar

• 3 tbsp soy sauce (or tamari/shoyu)

• ½ tbsp toasted sesame oil

• ½ tbsp maple syrup

• Optional: 1–2 tsp Bragg’s Sea Kelp Delight Seasoning

• 2 cups diced, seedless watermelon

For the Sushi Rice:

• 1 cup sushi rice (or other rice of choice)

• 1.2 cups water

• 2.5 tbsp rice vinegar

• ½ tbsp sugar

• ½ tbsp salt

For the Bowl Toppings:

• 1–2 carrots, ribboned or thinly sliced

• ½ large cucumber, diced

• 1 ripe avocado, sliced

• ½ cup edamame pods (boiled and shelled if preferred)

Spicy Mayo:

• ½ cup vegan mayo

• 3 tbsp sriracha (adjust to taste)

Garnish:

• Pickled ginger

• Black and white sesame seeds

• Fresh cilantro

• Wasabi (optional)

Method

1. Marinate the Watermelon

Whisk all marinade ingredients except the watermelon in a bowl. Gently fold in diced watermelon until evenly coated. Marinate for at least 1 hour and up to 6 hours. Avoid marinating overnight—watermelon gets too soft.

2. Cook the Sushi Rice

Rinse rice in a bowl, swirling and straining 2–3 times until water runs clear. Combine rice, water, vinegar, sugar, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer until fluffy and fully cooked. Let it rest covered for 10 minutes before fluffing.

3. Make the Spicy Mayo

Whisk together vegan mayo and sriracha until creamy and smooth.

4. Assemble Your Bowl

There’s no wrong way here—just what feels good to your hands and your eyes. My favorite way to assemble is:

• ⅓ sushi rice

• ⅓ marinated watermelon sashimi

• ⅓ colorful veggies + edamame

• Drizzle leftover marinade

• Dollop spicy mayo

• Sprinkle garnishes

---

Kitchen Notes & Tips

• This recipe is soy-free adaptable—swap tamari for coconut aminos and use a soy-free mayo.

• Don’t skip the marinade drizzle—it pulls the whole bowl together with a salty-sour-sweet balance.

• Make it a full Blue Zone-inspired meal by pairing it with iced matcha tea or a side of fermented pickles.

Why You'll Love This Vegan Sashimi Bowl

• Hydrating + cooling: Watermelon is over 90% water and full of electrolytes.

• Gut-friendly: Fermented vinegar and sesame oil support digestion.

• Protein-packed: Thanks to edamame and mayo.

• Visually stunning: Because food that’s beautiful feels like self-care.

---

Seasonal & Blue Zone-Inspired Swaps

While the original Watermelon Sashimi Bowl recipe is playful and refreshing, you can easily adapt it to align more closely with Blue Zone principles—especially those found in Okinawa, Japan, one of the world’s longest-living regions.

In Okinawa, meals are simple, colorful, plant-based, and made with seasonal, local produce. Here are a few ways you can tweak this recipe to reflect that nourishing simplicity:

Grain Alternatives

• Swap sushi rice for short-grain brown rice, millet, or even barley to increase fiber and align with whole grain traditions common in Blue Zone diets.

Vegetable Swaps

• Replace avocado with lightly steamed kabocha squash, pickled daikon, or shaved zucchini—all vegetables more commonly used in Japanese cooking and abundant in summer.

• Use ribboned radishes or blanched green beans in place of or alongside carrots for more seasonal variation.

Sauce Alternatives

• Instead of the spicy mayo, try a creamy tahini-miso drizzle made with tahini, white miso, lime juice, and warm water. This version adds gut-friendly fermentation and aligns with the lighter fat profile of Blue Zone eating.

  • Creamy Miso-Lime Tahini Sauce (instead of spicy mayo):

    • 2 tbsp tahini

    • 1 tsp white miso

    • Juice of ½ lime

    • 1 tbsp warm water (to thin)

    • Optional: ½ tsp grated ginger or a dash of tamari

Sea-Inspired Flavor

• Add a sprinkle of dulse flakes or chopped nori to deepen the sea flavor without relying on processed seasonings.

• A side of fermented vegetables like homemade tsukemono or pickled ginger also supports digestion and reflects traditional Okinawan fare.

Protein Boost

• Keep the edamame—it's a Blue Zone staple rich in plant-based protein and phytonutrients.

• Add a few slices of marinated tofu or tempeh if you want something more substantial.

---

The Perfect Summer Pairing: Iced Matcha Latte

While matcha is traditionally enjoyed warm, I recommend the iced version alongside this dish. Its crisp, creamy flavor balances the freshness of the watermelon and veggies, making it a beautiful complement to this cooling bowl.

Try my Iced Matcha Latte recipe here.

Of course, if you prefer sipping it warm in the early morning or late evening, it’s just as grounding that way too.

---

Share Your Bowl

If you make this Vegan Watermelon Sashimi Bowl, I’d love to see your version! Tag me on Instagram @ConsciousVeganKitchen_ or share it with your community. It’s a dish that brings people together—just like in the Blue Zones.