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Watermelon “Tuna” Poke Bowl
Watermelon “Tuna” Poke Bowl
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
320 minutes
Watermelon "poke": Marinate and bake watermelon chunks for a tuna-like texture, perfect for a vibrant and refreshing twist on the classic dish.
Ingredients:
  • 1/3 cup less-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon lime zest
  • 3 tablespoons lime juice (from 2 limes)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 2 lb. watermelon, rind removed and cut into1-inch pieces
  • 1/2 cup Japanese-style mayonnaise (such asKewpie)
  • 4 cups hot cooked short-grain white rice
  • 2 avocados, sliced
  • 1 English cucumber, sliced (2 cups)
  • 1 cup sliced radishes
  • 1 cup hot cooked shelled edamame
  • 1 carrot, shredded (1/2 cup)
  • 1 tablespoons black and/or white sesame seeds
  • Thinly sliced green onions, for garnish
Instructions:
  • In a large bowl, combine soy sauce, vinegar, oil, lime zest, lime juice, ginger, and honey to create a flavorful marinade. Add watermelon and toss gently to ensure every piece is coated. Cover and refrigerate for at least 4 hours, or up to 12 hours, to allow the flavors to meld perfectly.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and line a 10x15-inch baking pan with parchment paper.
  • Use a slotted spoon to move the watermelon from the marinade to the pan, letting excess marinade drip off. Cover and chill the remaining marinade while the watermelon bakes until browned, approximately 1 hour. Allow the baked watermelon to cool slightly before serving.
  • Prepare the dressing by combining 2 tablespoons of reserved marinade with mayonnaise in a small bowl. Drizzle the rest of the reserved marinade over the baked watermelon.
  • Scoop rice into 4 bowls and layer with watermelon, avocados, cucumber, radishes, edamame, and carrot. Drizzle with dressing, sprinkle with sesame seeds, and garnish with green onions.

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