Watermelon Poke Bowl
4/4
Reviews (1)
1
Have Made It
Recipe courtesy of Chef David Viviano, Fairmont Orchid
Chef Note: Enjoy this vegan version of a Hawaiian staple with edamame, cucumber, avocado, pickled ginger, scallion, sesame and sticky rice.
Ingredients
Instructions
- In a medium bowl, assemble poke sauce by whisking together the soy, sesame oil, lime juice, grated ginger, sugar and sambar.
- In a medium bowl, mix the watermelon with the poke sauce. Utilize just enough sauce to coat watermelon. Refrigerate remaining poke sauce for later use. Store for up to 7 days.
To Assemble
- For each serving, place 2 cups rice in the bottom of a serving bowl and top with 1 cup watermelon poke.
- Arrange 1/4 cup edamame, 1/4 cup cucumber, 1/4 cup avocado, 2 Tbsp pickled ginger and 1 Tbsp scallion on top. Garnish with sesame seeds. Serve immediately.
Reviews
Used toasted sesame oil and refrigerated it for 50 mins instead of 30 mins. I felt like the flavor was great and put it on a bed of lettuce – it would be really good with rice as well because it would soak up all the marinade. I think this would’ve tasted good as-is but worked with what I had!