Watermelon poke bowl

Watermelon poke bowl

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 635 kcal
, Fat: 17 g
, Carbohydrate: 98 g
, Protein: 18 g

The key to a good poke bowl is patience. If you want the perfect sushi rice, then you have to be patient. The cooking process takes time, but it's well worth the wait! The star of this poke bowl is the marinated watermelon, which sits on a bed of delicious sticky rice. Of course, the watermelon is no substitute for raw tuna, but neither is it meant to be. Due to its high water content, watermelon is great for taking on flavours. Left to infuse in the marinade, the edges become soft and salty, while the inside remains sweet and crunchy. It's this wonderful sweet and salty combination that helps the watermelon retain its refreshing flavour. Complete the bowl with other vegetables of your choice – bon appétit!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g watermelons, cut into approx. 1 cm cubes
2 tbsp soy sauce
1 tbsp rice vinegar


200 g sushi rice
3 dl water
3 tbsp rice vinegar
1 tsp sugar
½ tsp salt

Remaining ingredients

100 g edamame (beans removed from the pods)
1 carrot, cut into sticks
1 spring onion incl. green part, cut into rings
4 radishes, thinly sliced
1 avocado
2 tsp lemon juice
¼ tsp wasabi paste
2 tsp black sesame seeds
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How it's done

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In a bowl, mix the melon with the soy sauce and vinegar, marinate until ready to serve.


Rinse the rice in cold water in a sieve, drain well, transfer to a pan with water, bring to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins., leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Place the rice in a bowl, fluff up with a fork. Heat the vinegar with the salt and sugar, stirring until the sugar has dissolved. Drizzle the warm liquid over the rice, mix carefully with a fork. Divide the rice into 2 bowls.

Remaining ingredients

Remove the melon from the marinade, arrange on top of the rice. Place the edamame beans, carrots, spring onions and radish in the bowl also. Drizzle the avocado with lemon juice, mash with a fork, mix in the wasabi, spoon on top of the bowls. Sprinkle with sesame seeds.

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