Ingredients
Hint:
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
kochen@bettybossi.ch
Cut the melon
Marinate the melon
Season the melon
Cook the rice
Season the rice
Poke bowls
How it's done
Cut the melon
Peel the melon, remove the seeds, cut into approx. 3 cm cubes.
Marinate the melon
Mix the vinegar, oil, soy sauce and cayenne pepper in a bowl. Break the nori sheet into pieces, mix in with the melon cubes, cover and marinate in the fridge for approx. 4 hrs. Carefully mix the melon every now and then. Remove the melon cubes from the marinade, remove the nori, set aside the marinade. Place the melon cubes on a baking tray lined with baking paper.
To roast
Approx. 1 hr. 15 mins. in the centre of an oven preheated to 180°C, remove.
Season the melon
Mix the melon with the reserved marinade and sesame. Finely grate the ginger and garlic, mix in.
Cook the rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the water to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid).
Season the rice
Separate the rice with a fork. Combine the vinegar, sugar and salt, pour over the top, mix carefully, and leave to cool.
Poke bowls
Cut the cumber into slices. Halve the avocado and remove the stone, cut into cubes. Serve the rice in bowls. Top with the watermelon “tuna”, cucumber, avocado, micro greens and fried onions.
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