Watermelon poke
Ingredients
- 4 cups watermelon, 1cm cubes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp sliced green onions
- Sriracha
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped macadamia nuts
- 1 avocado, sliced
- 1 mango, cubed
- 1 carrot, julienned
- 1 cup edamame
- Pickled ginger
- Nori
- Rice
Steps
- In a skillet over medium heat, sauté watermelon cubes for 8-10 minutes, stirring often.
- The watermelon is ready when there is no extra juice at the bottom of the pan.
- Transfer cooked watermelon to a container and toss with ingredients from soy sauce to sriracha.
- Cover and refrigerate. Allow to marinate for at least one hour, but preferably 4+ hours.
- Clean and cook the rice. Allow it to cool then refrigerate once it reaches room temperature.
- Assemble the bowls.