Description
Tuna-like baked & grilled watermelon will make your tastebuds & wallet happy! This thrifty Watermelon Poke Bowl recipe bursts with flavour!
Ingredients
Units
Scale
Watermelon Poke:
- 1 mini seedless watermelon, cubed*
- 1/4 cup tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lemon juice (or lime juice)
- 1 1/2 tsp chilli garlic sauce (or hot sauce of choice, add minced garlic if you substitute)
- 2 tbsp fresh ginger, grated or minced
- 2 tbsp sesame oil
- 1 tsp miso paste
- 2 seaweed snack sheets, crumbled
The Bowl:
- 6 cups brown rice, cooked (1 1/2 – 2 cups uncooked) (or see notes for seasoned sushi rice)
- 1 english cucumber, diced*
- 2 cups julienned carrot (2 medium carrots)*
- 1 large avocado, cubed*
- 1 mango, cubed*
- 1 – 1 1/2 tbsp toasted sesame seeds (if raw simply add to a hot pan and toast for 1–2 minutes, stirring)
- optional: edamame
Spicy Mayo
- 4 tbsp oil free mayo (or mayo of choice)
- 2 1/2 tsp chilli garlic sauce (or sub with sriracha sauce)
- 1/2 tsp sesame oil
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 350 degrees F.
- To reserve your watermelon rind for jam, slice off and discard just the green peel of the watermelon. Then slice off the thick white rind and refrigerate, freeze, or turn it into jam right away!
- Cut your seedless watermelon in half lengthwise. Then slice each half into 1 ½ inch thick steaks and cube.
- Place the watermelon cubes in a single layer on 1 or 2 baking trays lined with parchment paper or a silicone mat (the watermelon will let out juice that will caramelize as it bakes). Bake for 1 hour.
- Meanwhile, prepare the marinade. Combine the remaining ingredients in a dish or bowl large enough to hold your watermelon poke.
- When the watermelon has finished baking, transfer the poke into the marinade. Cover the dish and marinate in the fridge for at least 2 hours.
- When ready to compile your poke bowls, heat a grill over medium heat. Lay the cubes of watermelon poke on the grill (reserving the marinade to season your rice) and grill for 3-5 minutes, stirring periodically to grill all sides.
- Spoon cooked rice into bowls and season with some leftover marinade. Add cubed cucumber, julienned carrot, cubed mango, cubed avocado and sprinkle with toasted sesame seeds. Drizzle with spicy mayo and finish it off with your show-stopping watermelon poke!
Notes
Approximate Cost: CAD $12.25 ($3.06/serving) vs. at least CAD $15 for just the ahi tuna!
For a quick seasoned sushi rice: dissolve 1 tbsp cane sugar and 1 tsp sea salt in ¼ cup rice vinegar (heat on the stove-top or in the microwave) and stir that into your cooked sushi rice. Add more seasoning if you desire. I find it easier to start with less, taste, and adjust to preference.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baked, Grilled
- Cuisine: Hawaiian, Asian