Watermelon Poke Bowl

0
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.

 


  • Yields

    4 Servings


Ingredients

Instructions

  1. In a medium bowl, assemble poke sauce by whisking together the soy, sesame oil, lime juice, grated ginger, sugar and sambar.
  2. 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

  1. For each serving, place 2 cups rice in the bottom of a serving bowl and top with 1 cup watermelon poke.
  2. Arrange 1/4 cup edamame, 1/4 cup cucumber, 1/4 avocado, 2 Tbsp pickled ginger and 1 Tbsp scallion on top. Garnish with sesame seeds. Serve immediately.


Leave a Review

Your email address will not be published. Required fields are marked *

Sign up for our newsletter