These vegan Crispy Rice Watermelon Poke bowls are what happen when crispy rice dreams meet plant-based magic. While Bailey (aka Chef Bai) was in town last week, we decided to merge our signature styles — her love of vibrant, nourishing vegan food and my borderline obsession with crispy rice — and the result was divine. Whether you’re vegan or not, this is one of those recipes that you’ll be adding to your regular rotation. It’s sweet, savory, crunchy, spicy, and so satisfying.

A bowl of crispy rice watermelon poke on a table.

I know what you’re thinking. Watermelon as poke? But I promise you’re going to love it. When you cube it and marinate it with the right balance of sesame oil, coconut aminos, rice vinegar, and sriracha, it becomes something completely different. It soaks up all those flavors and takes on this super juicy, almost sashimi-like vibe that’s strangely reminiscent of ahi, but obviously plant-based.

And then there’s the crispy rice. You already know how I feel about crispy rice. It may just be the best texture in the world. Tossing cooked rice with a little sesame oil and coconut aminos, then roasting it int he oven until golden and crunchy? It’s insanely addictive and gives this poke bowl that something extra that makes you want to go back for seconds (or thirds). If you’re loving that vibe, don’t miss my Crispy Rice Salmon Crunch Salad with Lemon-Cumin Dressing or my Crispy Rice Salmon Cucumber Salad.

Bailey and I had the best time creating this recipe together. She brought in her genius from the watermelon poke in her cookbook, and I brought the crispy rice energy. Putting it all together, it was pure magic. It’s one of those dishes that looks impressive but it is surprisingly easy to make. The best part is it’s totally allergy-friendly, packed with nourishing ingredients, and budget-conscious.

To make this crispy rice watermelon poke, you’ll need rice, sesame oil, coconut aminos, watermelon, sriracha, rice vinegar, vegan mayo, lime juice, cucumbers, avocado, carrots, scallions, and furikake. — *To make this watermelon poke, you’ll need rice, sesame oil, coconut aminos, watermelon, sriracha, rice vinegar, vegan mayo, lime juice, cucumbers, avocado, carrots, scallions, and furikake.*

A hand uses a fork to fluff cooked brown rice on a baking sheet, surrounded by bowls of sliced watermelon, cucumbers, limes, and various sauces on a marble countertop. — *Add the cooked and cooled rice to a baking sheet, spreading it out into an even layer. Drizzle the rice with sesame oil and coconut aminos, then toss well to coat each grain.*

What You Need to Make This Vegan Crispy Rice Watermelon Poke

Rice: I typically use jasmine rice, but any short or medium grain rice will do the trick.
Sesame Oil: Sesame oil is key for both the crispy rice and the watermelon marinade. It adds a signature toasty flavor.
Coconut Aminos: This soy-free alternative to soy sauce adds a salty, slightly sweet umami flavor to both the crispy rice and marinade. You can substitute low-sodium soy sauce if needed, but I really love coconut aminos here.
Watermelon: Juicy, sweet, and refreshing, watermelon takes the place of tuna or salmon in this plant-based poke. Choose seedless watermelon and cut it into small cubes so it soaks up all the marinade.
Sriracha: Just a touch of sriracha adds a gentle heat to both the marinade and the spicy mayo. Feel free to adjust the amount depending on your heat preference.
Rice Vinegar: Mild and slightly tangy, rice vinegar brightens the watermelon marinade and balances the richness of the sesame oil.
Spicy Sauce: Made with the vegan mayo, sriracha, and lime juice, this creamy, spicy sauce is drizzled over top.
Persian Cucumbers: Crunchy and hydrating, cucumber adds a nice contrast to the sweet watermelon. I prefer Persian cucumbers for their thin skin and crisp texture.
Avocado: Creamy avocado brings healthy fats and a little bit of a cooling element to balance the heat of the sriracha.
Scallions: Green onions add a mild oniony bite and a pop of color.
Shredded Carrot: Carrots add a little crunch and a subtle sweetness.
Furikake: This Japanese rice seasoning adds a salty-savory crunch from seaweed and sesame seeds.

A bowl of watermelon cubes with a spoon, surrounded by sliced limes, cucumber, shredded carrots, green onions, avocado, seasonings, and a watermelon wedge on a marble surface. — Cut the watermelon into small cubes and place them in a large mixing bowl. In a separate bowl, whisk together the coconut aminos, sesame oil, sriracha, and rice vinegar to create the marinade. Pour the marinade over the cubed watermelon and gently toss to coat.

How to Make This Delicious Watermelon Poke

To begin, prepare the crispy rice. Preheat your oven to 400 F. Add the cooked and cooled rice to a baking sheet, spreading it out into an even layer. Drizzle the rice with sesame oil and coconut aminos, then toss well to coat each grain.

Transfer the baking sheet to the oven and bake the rice for 25-30 minutes, tossing it halfway through to ensure even crisping. Keep an eye on it toward the end to make sure it doesn’t burn. Once golden and crisp, remove the rice from the oven and set it aside to cool.

While the rice is baking, prepare the watermelon. Cut the watermelon into small cubes and place them in a large mixing bowl. In a separate bowl, whisk together the coconut aminos, sesame oil, sriracha, and rice vinegar to create the marinade. Pour the marinade over the cubed watermelon and gently toss to coat. Set the bowl aside and let the watermelon marinate while you prepare the rest of the ingredients.

A hand whisks a creamy pink sauce in a bowl, surrounded by lime halves, sliced cucumbers, shredded carrots, avocado, chopped green onions, ketchup, and a jar of mayonnaise on a marble countertop. — *In a small bowl, whisk together the ingredients for the spicy sauce.*

A bowl of food with sauce being poured into it. — *Drizzle the spicy sauce over the top and gently toss everything together until evenly coated.*

In a small bowl, whisk together the ingredients for the spicy sauce. In a large bowl, combine the marinated watermelon, diced cucumber, avocado, sliced scallions, shredded carrot, and a generous sprinkle of furikake. Drizzle the spicy sauce over the top and gently toss everything together until evenly coated.

Finally, assemble your bowls or plates by topping each serving with a generous handful of crispy rice. Serve immediately and enjoy!

A vibrant salad in a white bowl featuring watermelon cubes, cucumber slices, shredded carrots, green onions, and topped with herbs and crunchy seeds. Plates, forks, and lime wedges are in the background. — *Finally, assemble your bowls or plates by topping each serving with a generous handful of crispy rice.*

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.