Description
A vibrant, plant-based twist on the classic Hawaiian poke bowl, featuring marinated watermelon cubes that mimic the texture and flavor of tuna, served over rice with fresh veggies and a savory-sweet sauce.
Ingredients
Scale
For the Crust:
- 4 cups seedless watermelon, cut into 1-inch cubes
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2 cups cooked sushi rice or brown rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet nori, torn into small pieces
- Optional: edamame, radish slices, or pickled ginger for garnish
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic to make the marinade.
- Add watermelon cubes to the marinade, gently tossing to coat. Let sit for at least 30 minutes in the refrigerator to absorb flavors.
- While watermelon marinates, prepare rice according to package instructions and let cool slightly.
- Divide rice among four bowls. Arrange marinated watermelon, avocado slices, cucumber, carrot, and green onions over the rice.
- Drizzle any remaining marinade over the bowls. Sprinkle with sesame seeds and nori pieces.
- Serve immediately, garnished with additional toppings like edamame or radish if desired.
Notes
You can customize the seasonings to taste.