ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bag
Skip to Content
93% would make again

Watermelon "Poke" Bowl

Tasty Team

Inspired by purewow.com

Ingredients

for 4 servings

  • 1 mini watermelon, sliced
  • 6 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 lime, juiced
  • 1 tablespoon agave nectar
  • 2 scallions, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons white sesame seeds, toasted
  • 1 teaspoon red chile flakes
  • 1 medium cucumber
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • white rice, cooked, for serving
  • avocado, sliced, for serving
  • shelled edamame, for serving
  • nori sheet, for serving
  • pickled ginger, for serving
  • fresh cilantro, for serving
  • peanut, crushed, for serving
  • black sesame seed, for garnish, optional

Nutrition Info

  • Calories 414
  • Fat 23g
  • Carbs 50g
  • Fiber 4g
  • Sugar 36g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  2. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  3. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  4. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  5. Slice the cucumber into thin half moons and set aside.
  6. In a small bowl, combine the mayo and Sriracha.
  7. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  8. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  9. Garnish with black sesame seeds, if desired.
  10. Enjoy!

Ingredients

for 4 servings

  • 1 mini watermelon, sliced
  • 6 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 lime, juiced
  • 1 tablespoon agave nectar
  • 2 scallions, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons white sesame seeds, toasted
  • 1 teaspoon red chile flakes
  • 1 medium cucumber
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • white rice, cooked, for serving
  • avocado, sliced, for serving
  • shelled edamame, for serving
  • nori sheet, for serving
  • pickled ginger, for serving
  • fresh cilantro, for serving
  • peanut, crushed, for serving
  • black sesame seed, for garnish, optional

Nutrition Info

  • Calories 414
  • Fat 23g
  • Carbs 50g
  • Fiber 4g
  • Sugar 36g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  2. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  3. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  4. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  5. Slice the cucumber into thin half moons and set aside.
  6. In a small bowl, combine the mayo and Sriracha.
  7. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  8. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  9. Garnish with black sesame seeds, if desired.
  10. Enjoy!

Inspired by purewow.com

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.