Watermelon Poke Bowl
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17 INGREDIENTS • 10 STEPS • 50MINS

Watermelon Poke Bowl

This recipe is bringing the poke bowl to another level by substituting tuna with watermelon. The result of the taste and the look will surprise you!
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This recipe is bringing the poke bowl to another level by substituting tuna with watermelon. The result of the taste and the look will surprise you!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

50MINS

Total Time

Ingredients

Servings
4
us / metric
Watermelon Tuna
Watermelon
12 cups
Watermelons
Sesame Oil
1 Tbsp
Sesame Oil
Lime
2
Limes, juiced
1/4 cup juice per 4 servings
Rice Vinegar
1 tsp
Rice Vinegar
Honey
1 Tbsp
Honey
Soy Sauce
2 Tbsp
Soy Sauce
Fresh Ginger
2 tsp
Grated Fresh Ginger
Spicy Mayo Sauce
Mayonnaise
1/2 cup
Mayonnaise
Roland® Sriracha Chili Sauce
2 Tbsp
Roland® Sriracha Chili Sauce
To Assemble
White Rice
1 1/3 cups
White Rice
4 cups cooked rice per 4 servings
Persian Cucumber
1
Persian Cucumber, thinly sliced
Carrot
1
Carrot, julienned
Red Cabbage
1/4
Red Cabbage, thinly sliced
Avocado
2
Avocados, thinly sliced
Pickles
4
Pickles
Garnish
White Sesame Seeds
1/2 tsp
White Sesame Seeds
Nori Sheet
2
Nori Sheets, crumbled

Nutrition Per Serving

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Calories
815
Fat
39.0 g
Protein
11.0 g
Carbs
113.4 g
Love This Recipe?
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cube the Watermelons (12 cups) into ½ inch cubes. Place in a large bowl or rimmer tray.
step 3
In a smaller bowl, mix Sesame Oil (1 Tbsp), the juice from Limes (2), Rice Vinegar (1 tsp), Honey (1 Tbsp), Soy Sauce (2 Tbsp), and Fresh Ginger (2 tsp) together.
step 4
Pour the sauce in the watermelon cubes and toss to combine. Marinate the watermelon for at least 15 minutes or up to overnight.
step 5
Lay the watermelon in the baking tray. Bake for 30 minutes.
step 6
In a small mixing bowl, combine Mayonnaise (1/2 cup) and Roland® Sriracha Chili Sauce (2 Tbsp) together.
step 7
Remove the watermelon from the oven and let the watermelon chill for about 5 minutes or until you are ready to eat.
step 8
To assemble, place the Persian Cucumber (1), Carrot (1), Red Cabbage (1/4), Avocados (2), and Pickles (4) and pickle around the bowl with the cooked White Rice (1 1/3 cups).
step 9
Top watermelon cubes in the middle.
step 10
Drizzle the spicy mayo. Sprinkle with White Sesame Seeds (1/2 tsp) and crumbled Nori Sheets (2) on top.

Tags

Dairy-Free
4th of July
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Rice
Japanese
Labor Day
Memorial Day
Vegetables
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