Watermelon Poke Bowl

So this recipe is a liiiiittle out of my wheelhouse.

I love interesting flavors and re-creating popular dishes into meat-less meals but…. watermelon in place of fish? A little strange. Now, I’m not going to sell this as a perfect sub for tuna…. not at all, but it’s still delicious, and it will make you feel included!

Poke is a Hawaiian dish that has been super popular in the mainland US (at least here in NY) for a few years now, and it looks so freaking delicious! I’ve stared longingly at photos of poke for a long time, wishing there was a way to participate.

Interestingly enough, I assumed poke meant fish, BUT poke actually means “to slice” in Hawaiian, soooo I’m going to take that to mean that I can consider my watermelon bowl actual poke!

This dish is super simple and very similar to a sushi bowl recipe I’ve used a million times, but with tofu, not watermelon. Thats delicious too if you decide the watermelon is a bit too strange for you.

So- on to the recipe! All you have to do is slice and marinate the watermelon ahead of time, cook some rice and prepare whatever other toppings you want on your poke bowl. I skipped the edamami and nori, only because I ran out and forgot to get more  (rookie move, I know) but this would be even more delicious with that!

This is a super refreshing summer meal for when you want to pretend you’re laying out on the beautiful beaches of Hawaii instead of in your one bedroom apartment in NY. A girl can dream!

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Watermelon Poke Bowl

Yield: 3-4 servings

Author: Cristen's Creations

For those, like myself, have been vegetarian through the poke phase in the mainland US & want to be included!!!

Ingredients:

Bowl

• 1/2 small watermelon cut into squares
• 1/4 cup soy sauce (or tamari or coconut aminos if GF)
• 3 tbsp sesame oil
• 1 tbsp honey (or maple syrup or agave if vegan)
• 3 tbsp rice vinegar
• 2 cups brown rice or sushi rice

Toppings

• scallions
• cucumber
• carrots, shredded
• avocado
• wasabi mayonnaise  (or sriracha if vegan)
• chili lime seasoning
• edamame
• nori or seaweed
• everything but the bagel seasoning or sesame seeds

Instructions:

1. Cut and cube watermelon, saving half for later consumption.
2. Mix your marinade together: soy sauce or tamari or coconut aminos, sesame oil, honey or agave, rice vinegar. Gently mix and add watermelon to marinade. Allow to marinate overnight OR at least 2 hours.
3. Add rice to rice cooker or stove, and cook as you normally would. Chop all the veggies you want to top
4. Make your bowl! Rice on the bottom, marinated watermelon, toppings, wasabi mayo  (or sriracha) + seasonings. Drizzle some of the marinade on top + enjoy!

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