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Recipe combo

Watermelon 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.

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Ingredients and instructions

Servings
4
Total time
43 min
Prep
25 min
Cook
18 min

Ingredients

  • 6 Cup seedless watermelon, cut into 3/4-inch cubes - 6 cups (900 g), Cut into 3/4-inch cubes; about 900 g.
  • 1.5 Cup sushi rice, rinsed - 1 1/2 cups (300 g), About 300 g; cooked with 2 cups water.
  • 2 Cup 2 cups water, Used to cook the sushi rice.
  • 1.5 Cup cucumber, thinly sliced - 1 1/2 cups (180 g), About 180 g.
  • 1 Each avocado, sliced - 1 large (200 g), Large avocado; about 200 g.
  • 1 Cup shelled edamame, thawed - 1 cup (155 g), About 155 g; thawed before assembly.
  • 2 Count nori sheets, cut into thin strips - 2 sheets (6 g), Cut into thin strips; about 6 g.
  • 0.25 Cup soy sauce - 1/4 cup (60 ml), About 60 ml.
  • 3 Tablespoon lime juice - 3 tablespoons (45 ml), About 45 ml.
  • 1 Tablespoon toasted sesame oil - 1 tablespoon (15 ml), About 15 ml.
  • 2 Teaspoon fresh ginger, grated - 2 teaspoons (4 g), About 4 g.

Instructions

  1. Prep the produce

    1. *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*.

  2. Cook the rice

    2. 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.

  3. Rest and fluff the rice

    3. Remove the rice from the heat and let it stand, covered, for *10 minutes*; fluff gently so it stays *sticky but not packed*.

  4. Make the marinade

    4. In a mixing bowl, whisk together the *soy sauce, lime juice, sesame oil, and grated ginger* until the marinade smells *bright and savory*.

  5. Marinate the watermelon

    5. 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*.

  6. Assemble the bowls

    6. Divide the sushi rice among 4 bowls, then top with *marinated watermelon*, cucumber, avocado, edamame, and *nori strips*.

  7. Serve immediately

    7. Spoon any remaining marinade lightly over the bowls and serve immediately for the *freshest texture* and *best color*.