Watermelon "Poke" Bowl
This colorful dish is perfect for summertime. The sweet and juicy watermelon is paired with savory seaweed, crunchy cucumber, and creamy avocado, all served over a bed of rice. It's a fun, delicious, and vegan way to enjoy the classic Hawaiian dish.
Instructions
- 1
Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
- 2
Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
- 3
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
- 4
Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
- 5
Slice the cucumber into thin half moons and set aside.
- 6
In a small bowl, combine the mayo and Sriracha.
- 7
To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
- 8
Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
- 9
Garnish with black sesame seeds, if desired.
- 10
Enjoy!
Recipe from tasty.co
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Ingredients (21)
- •1 mini watermelon, sliced
- •6 tablespoons soy sauce
- •2 teaspoons rice vinegar
- •1 tablespoon sesame oil
- •Juice of 1 lime
- •1 tablespoon agave nectar
- •2 scallions, minced
- •2 tablespoons minced fresh ginger
- •2 tablespoons toasted white sesame seeds
- •1 teaspoon red chile flakes
- •1 medium cucumber
- •6 tablespoons mayonnaise
- •2 tablespoons Sriracha
- •Cooked white rice, for serving
- •Sliced avocado, for serving
- •Shelled edamame, for serving
- •Nori sheets, for serving
- •Pickled ginger, for serving
- •Fresh cilantro leaves, for serving
- •Crushed peanuts, for serving
- •Black sesame seeds, for garnish (optional)