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!