For 4 Servings
- 1 mini watermelon, sliced
6 tablespoons soy sauce 2 teaspoons rice vinegar 1 tablespoon sesame oil
- 1 lime, juiced
1 tablespoon agave nectar
- 2 scallions, minced
2 tablespoons fresh ginger, minced 2 tablespoons white sesame seeds, toasted 1 teaspoon red chile flakes
- 1 medium cucumber
6 tablespoons mayonnaise 2 tablespoons sriracha
- white rice, cooked, for serving
- avocado, sliced, for serving
- shelled edamame, for serving
- nori sheets, for serving
- pickled ginger, for serving
- fresh cilantro, for serving
- peanuts, crushed, for serving
- black sesame seeds, for garnish, optional
- Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
- Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
- 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.
- Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
- Slice the cucumber into thin half moons and set aside.
- In a small bowl, combine the mayo and Sriracha.
- 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.
- Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
- Garnish with black sesame seeds, if desired.
If you liked this Watermelon “Poke” Bowl recipe, you may also like our Spicy Fried Cauliflower “Chicken” recipe which we previously posted.
Our aim is to get more people excited about cooking and the vast options available to anyone with a desire to create. Cooking is about feeding the soul, combining good quality ingredients to the mouths and tummies of the people we love. This recipe was originally posted on Tasty.co.