Watermelon poke bowl

Name: Watermelon poke bowl
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 tsp sugar; 100 g edamame; 1 avocados; 1 spring onions incl. green parts; 4 radishes; 1 carrots; 200 g watermelons; 4 tbsp rice vinegar; 200 g sushi rice; ¼ tsp wasabi paste; ½ tsp salt; 2 tsp black sesame seeds; 2 tsp lemon juice; 2 tbsp soy sauce

main dish vegetable dishes summer

Total: 30 min. | Active: 30 min.

vegan, lactose-free

913 Likes

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!

LAUREN - Food Photography Academy

Ingredients

for 2 person

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

Rice
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

How it's done

Melon

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

Rice

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.

Show complete recipe