Watermelon Poke Bowl
A fresh twist on a familiar favourite. Watermelon isn’t limited to just sweet recipes or desserts - you can add a refreshing crispness to loads of savoury dishes, too. For this poke bowl, the juiciness pairs beautifully with rich, bold umami flavours, creating a light-yet-satisfying combo - why not give it a try?
Substitute:
- No pineapple? Try with mango instead.
- No coriander? Use chives or parsley.
- Want to throw in some other ingredients? Try with shredded red cabbage, sliced spring onions, edamame beans or tomatoes.
- No tamari? Use spot sauce instead.
- Want some different dressing options? Add a teaspoon of sriracha or gochujang to the dressing if you fancy some spice.
- Vegan? Swap the honey for maple syrup.
- No rice? Use quinoa as a base instead.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
½ watermelon
cucumber (cubed)
1 cup pineapple
2 tbsp coriander
1 tsp toasted sesame seed
250 g steamed rice (or sticky rice)
For the dressing:
2 tbsp tamari
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tbsp honey (runny)
2 tsp fresh ginger (grated)
Recipe:
Prepare the watermelon by removing the rind and cutting the flesh into bite-sized cubes. Set aside.
Cook the rice according to the instructions on the packet (if you haven't already prepped it). Allow it to cool slightly so it is warm (not hot) before assembling the poke bowl.
In a small bowl, whisk together the tamari, sesame oil, rice wine vinegar, honey and grated ginger until well combined. Pour over the watermelon cubes, stir well to coat and set aside.
Cube the cucumber and pineapple and finely chop the coriander.
To assemble, split the cooked rice between bowls - this is the base layer. Arrange the watermelon, cucumber, pineapple and coriander evenly over the rice. Generously drizzle the dressing over the top, making sure all ingredients are lightly coated, and finish by sprinkling sesame seeds over the top. Enjoy!
How to store
Store in an airtight container in the fridge for up to 2 days.
