dairy freevegetariandinnerlunchfusionmealasianhalal

Watermelon "Poke" Bowl

Name: Watermelon "Poke" Bowl
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Ingredients: 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)

By Tasty1 hr 20 min4 servings

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!