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Recipes
Watermelon Poke-Style Bowl
4 servings
1 hour, 20 minutes total (Active 20 minutes)

Ingredients

  • For watermelon:
  • 2 lb fresh watermelon chunks
  • Large zip-top bag
  • ½ cup rice vinegar
  • ¼ cup sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon agave nectar
  • 1 teaspoon kosher salt

  • For rice:
  • 1 cup sushi (or short grain) rice
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 1 bunch fresh cilantro, for serving
  • ½ cup sliced green onions, for serving
  • Sesame seeds (optional for serving)

Steps

    1. Prepare watermelon. Cut watermelon into ½-inch cubes and place in bag. Whisk remaining watermelon ingredients until combined. Pour dressing over watermelon, seal bag, and knead gently to coat. Chill 1 hour.
    2. Prepare rice. Rinse rice until water runs clear, then drain well. Place rice and 1 ¼ cups water in medium, heavy-bottomed saucepan and bring to a boil on high. Cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered 10 minutes. Uncover and stir in vinegar, sugar, and salt until absorbed. Spread rice in single layer on baking sheet and let stand at room temperature 30 minutes.
    3. Chop cilantro coarsely (1 cup); drain watermelon (reserving dressing). Divide rice among serving bowls, top with watermelon, and drizzle with reserved dressing. Sprinkle cilantro, onions, and sesame seeds (if using) over each bowl; serve.
Other Preparation Methods

Amount per ¼ recipe serving: Calories 410, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 1420mg, Total Carb 55g, Fiber 3g, Sugars 21g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%