for 4 person

Cut the melon

2 kg	baby watermelon

Marinate the melon

2 tbsp	rice vinegar
2 tbsp	sesame oil
1 tbsp	sunflower oil
2 tbsp	soy sauce
½ tsp	cayenne pepper
1	nori sheet

Season the melon

1 tbsp	sesame seeds
½ tbsp	black sesame seeds
2 cm	ginger
1	garlic clove

Cook the rice

300 g	sushi rice
4 ½ dl	water

Season the rice

3 tbsp	rice vinegar
1 tsp	sugar
¾ tsp	salt

Poke bowls

1	cucumber
1	avocado
30 g	Micro Greens
3 tbsp	fried onions

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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