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Watermelon poke bowl

This watermelon poké bowl is delicious – and maybe even better than ordering takeout poke. Once marinated, the cubed watermelon really does look like raw tuna, but don’t worry. It’s sweet and savoury and not a tad bit fishy. It just adds a nice pop of colour to your bowl, and it’s super refreshing. 

SERVES
4
 TO
6

Ingredients

Watermelon Poke Bowl

  • 1/2 cup (120 ml) sweet soy sauce
  • 2 tablespoons (30 ml) sesame oil
  • 1 1/2 teaspoons (7.5 ml) grated fresh ginger root
  • 1/3 cup (80 ml) thinly sliced green onion whites, reserve greens (bias cut, soaked in cold water) to serve
  • 4 cups (950 ml) cubed, seedless red watermelon flesh (¾ -inch/2 cm cubes)
  • 2 cup (470 ml) short grain brown rice
  • 4 cups (950 ml) water, for the rice
  • 4 tablespoons (60 ml) rice vinegar
  • 4 tablespoons (60 ml) water
  • 2 tablespoons (30 ml) sugar
  • 2 teaspoons (10 ml) salt

Serve

  • Roasted macadamia nuts, chopped
  • Shredded carrots
  • Sliced jalapeños
  • Toasted sesame seeds
  • Edamame
  • Sliced scallion greens
  • Avocado slices
  • Nori matchsticks
  • Fresh lime wedges

Directions

Watermelon Poke Bowl 

  1. Whisk soy sauce, sesame oil, grated ginger, and green onion whites together in a bowl.
  2. Divide and reserve half for plating.
  3. Add cubed watermelon to a bowl with the other half of the mixture and toss to combine, cover, and refrigerate for 30 minutes.
  4. Rinse the rice in a sieve for one to two minutes, until the water runs clear.
  5. Combine the rinsed rice and water in a pot, season with salt, and bring to a boil.
  6. Cover tightly, reduce heat to the lowest setting, and simmer for 45 minutes.
  7. Leave covered but cut the heat and let it sit for at least 10 more minutes.
  8. When ready, fluff with a fork.
  9. Keep warm.
  10. In a small saucepan, heat the rice vinegar, water, sugar, and salt over high heat for one to two minutes until the sugar has dissolved.
  11. Transfer the warm rice to a bowl and add in the warm vinegar mixture a few splashes at a time, gently alternating folding and splashing, to ensure even coverage.

Serve 

  1. Divide the warm rice into four bowls.
  2. Use a slotted spoon to lift the watermelon from the marinade and place it neatly over a section of the rice.
  3. Top with a neat arrangement of macadamias, carrots, jalapenos, sesame seeds, edamame, sliced scallion greens, avocado, nori, and fresh lime wedges.
  4. Drizzle with a bit of the reserved marinade or serve in a small dish on the side. Enjoy! 


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