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
- Whisk soy sauce, sesame oil, grated ginger, and green onion whites together in a bowl.
- Divide and reserve half for plating.
- Add cubed watermelon to a bowl with the other half of the mixture and toss to combine, cover, and refrigerate for 30 minutes.
- Rinse the rice in a sieve for one to two minutes, until the water runs clear.
- Combine the rinsed rice and water in a pot, season with salt, and bring to a boil.
- Cover tightly, reduce heat to the lowest setting, and simmer for 45 minutes.
- Leave covered but cut the heat and let it sit for at least 10 more minutes.
- When ready, fluff with a fork.
- Keep warm.
- 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.
- 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
- Divide the warm rice into four bowls.
- Use a slotted spoon to lift the watermelon from the marinade and place it neatly over a section of the rice.
- Top with a neat arrangement of macadamias, carrots, jalapenos, sesame seeds, edamame, sliced scallion greens, avocado, nori, and fresh lime wedges.
- Drizzle with a bit of the reserved marinade or serve in a small dish on the side. Enjoy!
