It takes time and energy to catch Pokémon. Recharge and revive before your next adventure with the delicious taste of this vegetarian Poke Bowl. Gotta eat ’em all!


  • 2 tablespoons sesame oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons Just Balsamic
  • 1 pound diced watermelon, ½-inch pieces
  • 2 tablespoons ponzu
  • ½ teaspoon toasted sesame oil
  • ¼ English cucumber, thinly sliced
  • 2 radishes, thinly sliced
  • 2 scallions, white and pale-green parts, thinly sliced
  • 1 tablespoon seeded and finely chopped jalapeno
  • 2 cup cooked medium-grain white rice
  • 1 avocado, diced
  • 3 tablespoons Just Mayo Sriracha
  • ½ teaspoon toasted white sesame seeds
  • ½ teaspoon black sesame seeds
  • 3-4 finger limes (optional)*


  1. In large bowl, whisk together the sesame oil, rice vinegar, tamari, and Just Balsamic until combined. Add the watermelon cubes to the bowl, and toss to coat. Cover and refrigerate for 1-2 hours to marinate.
  2. Strain the watermelon from the marinade, discarding the marinade. Heat a large skillet over medium heat. Add the watermelon and cook, stirring frequently until lightly browned, about 6-8 minutes.
  3. Transfer the watermelon to a large bowl and chill watermelon for 1-2 hours until cool.
  4. Add the cucumber, radishes, scallions, jalapeno to the large bowl with the watermelon. Toss to combine.
  5. In a small bowl, combine the ponzu and toasted sesame oil. Pour over the watermelon and vegetables and toss to combine.
  6. Divide the rice among the bowls. Divide the poke among the bowls. Add the avocado cubes to the bowls. Garnish with small dollops of Just Mayo Sriracha.
  7. Garnish with a sprinkle of black and white sesame seeds over each bowl. Cut a finger lime in half and squeeze a few finger lime pearls over the top of each bowl.