Watermelon Tuna Poke Bowl With Avocado And Edamame
Prep: 15 minutes
Cook: 1 hour
Yields: 4 servings
$@$v=v1.10-rv1$@$
Get ready to dive into a refreshing and delicious Watermelon “Tuna” Poke Bowl! This unique twist on the traditional Hawaiian dish is perfect for those hot summer days when you’re craving something light and satisfying. Don’t believe us? Just take a look at these juicy watermelon chunks, perfectly marinated and baked to mimic the texture of tuna. Yes, you read that right – watermelon tuna!
This recipe is a game changer, and we’re not just blowing smoke. The watermelon is marinated in a mixture of less-sodium soy sauce, rice vinegar, vegetable oil, lime zest, lime juice, grated fresh ginger, and honey. Let it chill for at least 4 hours or up to 12 hours to allow the flavors to meld together. Once the watermelon is done marinating, bake it in the oven until browned, about 1 hour. Let it cool slightly before assembling the bowl.
Now, let’s talk about the toppings. We’ve got creamy avocado slices, crisp English cucumber slices, peppery radishes, hot cooked shelled edamame, and shredded carrot. And don’t forget the Japanese-style mayonnaise, which adds a rich and tangy flavor to the bowl. You can use vegan mayonnaise if you prefer.
To assemble the bowl, divide hot cooked short-grain white rice among 4 bowls. Top each serving with watermelon, avocados, cucumber, radishes, edamame, and carrot. Drizzle with the dressing made from the reserved marinade and mayonnaise. Sprinkle with black and/or white sesame seeds and garnish with thinly sliced green onions. And there you have it – a Watermelon “Tuna” Poke Bowl that will leave you wanting more!
So, what are you waiting for? Give this recipe a try and let us know what you think. Trust us, you won’t be disappointed!
Bon appétit!
P.S. If you’re not a fan of watermelon or have dietary restrictions, you can replace the watermelon with 1 lb. sushi-grade tuna, cut into 1-inch pieces, and omit the baking step for a traditional poke with raw fish.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Allrecipes Magazine
Printable Recipe
Ingredients
- 1 watermelon
- 1/4 cup less-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 4 cups hot cooked short-grain white rice
- 1 avocado, sliced
- 1 English cucumber, sliced
- 1/2 cup radishes, sliced
- 1 cup hot cooked shelled edamame
- 1 cup shredded carrot
- Japanese-style mayonnaise
- black and/or white sesame seeds
- green onions, sliced
Instructions
- 1. Marinate watermelon in a mixture of less-sodium soy sauce, rice vinegar, vegetable oil, lime zest, lime juice, grated fresh ginger, and honey for at least 4 hours or up to 12 hours.
- 2. Bake the marinated watermelon in the oven until browned, about 1 hour.
- 3. Let the watermelon cool slightly before assembling the bowl.
- 4. Divide hot cooked short-grain white rice among 4 bowls.
- 5. Top each serving with the baked watermelon, avocado slices, cucumber slices, radishes, edamame, and shredded carrot.
- 6. Drizzle with the dressing made from the reserved marinade and mayonnaise.
- 7. Sprinkle with black and/or white sesame seeds and garnish with thinly sliced green onions.
0 Comment