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Recipe Detail Page
Watermelon Poke Bowls
Summer 2022
Tuna is a classic ingredient for a poke bowl; marinated watermelon is an excellent substitute for those looking for an alternative to raw fish (it works perfectly for a vegetarian diet). Watermelon takes on savoury flavours beautifully and excels at absorbing all the nuances of this marinade. Mix and match the toppings on your poke bowl or use them all!
Serves 4
SESAME-SOY MARINADE
1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) rice wine vinegar
1 tbsp (15 mL) honey
2 tsp (10 mL) finely grated ginger
2 tsp (10 mL) finely grated garlic
2 tsp (10 mL) sesame oil
1 tsp (5 mL) sriracha
4 cups (1 L) Sugar Baby seedless
watermelon, cut in 1/2-inch (1-cm) cubes
SPICY MAYO
1 cup (250 mL) mayonnaise
2 tbsp (30 mL) sriracha
1/4 tsp (1 mL) kosher salt
SUSHI RICE
2 cups (500 mL) sushi rice
3 cups (750 mL) cold water
1/4 tsp (1 mL) kosher salt
TO ASSEMBLE
4 green onions, ends trimmed, thinly sliced on a bias 2 avocados, pitted, peeled and thinly sliced
1 cup (250 mL) finely shredded red cabbage
1 cup (250 mL) shelled edamame
1/2 English cucumber, julienned into 3-inch (7.5-cm) sticks
1 large carrot, peeled and julienned into 3-inch (7.5-cm) sticks
5 radishes, ends trimmed, thinly sliced into rounds
1 tbsp (15 mL) black and white sesame seeds
1. For the sesame-soy marinade, whisk together soy sauce, rice wine vinegar, honey, grated ginger, grated garlic, sesame oil and sriracha in a medium-size bowl. Add watermelon cubes and toss to combine. Refrigerate 1 to 2 hours.
2. For the spicy mayo, whisk together mayonnaise, sriracha and salt in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
3. For the rice, rinse the rice in a strainer until the water runs clear. Place rice, 3 cups (750 mL) cold water and salt in a medium-size saucepan. Bring to a boil, then reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Turn off heat. Let sit, covered, 10 minutes. Remove lid, fluff with a fork.
4. To assemble poke bowls, using a slotted spoon, remove watermelon from marinade. Pour remaining marinade over cooked rice and mix well to combine. Toss marinated watermelon with three quarters of the green onions. Divide rice between bowls. Arrange watermelon, avocado, cabbage, edamame, cucumber, carrot and radish in sections over rice. Drizzle spicy mayo overtop. Sprinkle with remaining green onions and sesame seeds.
Serves 4
