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Watermelon Poké

A fresh and vegan spin on one of the main dishes of Native Hawaiian cuisine, poké.

Servings 6 people

Ingredients

Watermelon Poké

• 1 Small Seedless Watermelon (6 cups) peeled and cubed
• 2 tbsp Olive Oil

Watermelon Poké Marinade

• 3 tsp Tahini
• 6 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1/2 Lime juiced
• 2 tsp Dry Crushed Red Pepper Flakes
• 1 tsp Garlic about 1 clove
• 1 tbsp Sriracha
• 2 inches Ginger grated
• 4 Green Onions
• 3 tbsp Sesame Oil

Sushi Rice

• 3 cups Sushi Rice or Calrose Rice (water will be different)
• 3 cups Water
• 1/4 cup Rice Vinegar
• 2 tbsp Sugar
• 1 tsp Salt

Toppings

• 1 Avocado sliced
• 2 Carrots julienned
• 1/4 Onion julienned
• 4 Green Onions sliced
• 1/2 cup Imitation Crab diced
• 1 Jalapeño Pepper sliced
• 1 sheet Nori cut into strips
• 1 cup Seaweed Salad
• 1/3 cup Edamame
• 1/4 cup Sriracha Mayo
• 3 tbsp Pickled Ginger
• 1 tbsp Sesame Seeds

Instructions

Marinade the Watermelon

• Mix together the tahini, soy sauce, rice vinegar, lime, dry crushed red pepper flakes, garlic, sriracha, ginger, green onions, and sesame oil in a bowl.
• Drain the watermelon juice out then pour the mixture over the cubed watermelon.
• Stir and cover. Leave in the fridge to marinade for up to 24 hours.

Cook the Watermelon Poké

• Add the olive oil to your pan and set to medium/high heat.
• Put in the marinated watermelon and bring to a boil. Put on the lid.
• After boiling for 20 minutes, turn the heat down to low/medium and let simmer/reduce. About 20 minutes. Stir occasionally.
• Take the lid off, then continue simmering until sauce is reduced to a sticky consistency. Stir occasionally.

Cool the Watermelon Poké

• Put the watermelon poké in a bowl and let sit in the fridge for about an hour, or until cooled.
• If you are looking to speed things up, you can spread out on a tray and put it in the freezer for 10 minutes, or until cooled.

Assemble the Poké Bowl

• Add the rice to the bowl to your liking and add the watermelon poké. Top your bowl with any of your desired toppings.

Notes

Note: To make sriracha mayo, mix sriracha and mayo 1:1.

Sub the soy sauce for gluten free soy sauce to make it gluten free.

Jon Eric: “Feeling crazy and want to add meat to the non-meat dish? Add SPAM!”

This is Shelby’s recipe!

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