43mWatermelon Salmon-Style Poke Bowls
Marinated watermelon stands in for salmon-style poke over tender sushi rice. Cucumber, avocado, edamame, and nori make the bowls fresh, colorful, savory, and fully plant-based.
- Energy
- 519 calories per serving
- Protein
- 14.9 g per serving
- Carbs
- 89.8 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 977 mg per serving
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Cook this recipe
- seedless watermelon-6 cups
- water-2 cups
- sushi rice-1.5 cups
- cucumber-1.5 cups
- large avocado-1 each
- shelled edamame-1 cup
- nori sheets-2 sheet
- soy sauce-0.25 cups
- lime juice-3 tbsp
- toasted sesame oil-1 tbsp
- fresh ginger-2 tsp
Prep the produce by cubing the watermelon, slicing the cucumber and avocado, cutting the nori into strips, and grating the ginger so the bowls can be assembled quickly.
Keep the knife blade angled away from fingers while cutting produce.
In a saucepan, combine the rinsed sushi rice with 2 cups water, bring to a boil, reduce to low, cover, and cook for 18 minutes until tender.
Remove the rice from the heat and let it stand, covered, for 10 minutes; fluff gently so it stays sticky but not packed.
Open the covered saucepan away from your face to avoid steam burns.
In a mixing bowl, whisk together the soy sauce, lime juice, sesame oil, and grated ginger until the marinade smells bright and savory.
Add the watermelon cubes to the marinade and toss gently until coated; let stand for 15 minutes so the watermelon becomes poke-style and umami-rich.
Divide the sushi rice among 4 bowls, then top with marinated watermelon, cucumber, avocado, edamame, and nori strips.
Spoon any remaining marinade lightly over the bowls and serve immediately for the freshest texture and best color.
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