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Watermelon Poke Bowl

By Chef Linda

Poke is a raw fish dish popular in Hawaii. Choosing to eat compassionately invites us to play with our food and look at ingredients differently as we search for flavors and textures that remind of us dishes we enjoyed. A savory, spicy approach to watermelon was an utterly delightful surprise when I set out to create a poke bowl without fish. Garlic and fresh ginger are essential to the powerful punch of flavor. Chili flakes and cayenne create a little heat that pairs perfectly with the cooling virtues of watermelon.

Marinate for a few minutes or overnight–based on how long you can wait to devour the watermelon. Note that the longer you marinate, the more liquid is released from the melon, which I think dilutes the flavor a bit so I preferred the taste after a shorter spell. The texture also changes a bit after marinating longer: The watermelon gets a little softer which you may or may not like. For the base of the bowl, I chose arborio rice instead of long-grain because of arborio's plump, dense texture, but you do you! And finally, the toppings add to the color, texture, and enjoyment of this dish: Make sure to choose a variety of both crunchy and soft, pickled and plain, cooked and raw toppings. This dish screams summertime, both in its ease of preparation and use of ingredients.

Watermelon Poke Bowl

YIELDS
Serves 4 to 6

INGREDIENTS

 1/4 cup tamari or soy sauce (or substitute coconut aminos)

 1/4 cup rice vinegar (or substitute apple cider vinegar)

 1 tablespoon maple syrup (optional, if watermelon is not very sweet)

 Juice from one large lime

 2-inch piece of fresh ginger, peeled and grated

 2 large cloves garlic, minced

 2 teaspoons toasted sesame oil (optional)

 1/2 teaspoon crushed red chili flakes

 Pinch of cayenne pepper

 1 mini watermelon

 2 cups dry rice (I used arborio)

 1/2 teaspoon salt

Topping Suggestions

 Cucumber, thinly sliced

 Avocado, sliced

 Scallions, thinly sliced

 Mushrooms, thinly sliced

 Radishes, thinly sliced

 Pickled cabbage, carrots, or ginger

 Edamame beans

 Black sesame seeds

 Chopped peanuts

 Tahini sauce (mix 1/4 cup tahini with water to thin, 1 tablespoon tamari, and lemon juice)

 Sea vegetables or furikake seasoning

 Cilantro

DIRECTIONS

1

In a large bowl, mix the tamari, vinegar, syrup, lime juice, ginger, garlic, toasted sesame oil, chili flakes, and cayenne.

Place a towel under a cutting board then use a sharp knife and follow the shape of the watermelon to cut off the thick skin. Cut the melon into 1-inch thick slices then dice into 1-inch cubes. You'll need 4 to 5 cups. Reserve any extra for another use. Transfer the watermelon to the bowl with the marinade and toss to combine. Place the bowl in the refrigerator while you prepare the rice and toppings.

Place rice in a pot with 3 1/2 cups of water and salt. Stir. Bring the rice to a boil then turn the heat down to a low simmer and cover the pot. Cook for about 18 minutes. The rice is done when all the water has evaporated. Remove the pot from the heat and let sit for 10 minutes with the lid on. Uncover and fluff rice with a fork.

To assemble your bowls, start with rice as the base. Arrange toppings around the bowl. Spoon watermelon along with generous spoonfuls juice on top of everything. Enjoy!

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CategoryAdd Love + Stir, Gluten Free, Main Courses, Nut Free, Peanut Free, Soy Free Option, SummerCuisineAsian

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