Name: Watermelon Poke Bowl
Cuisine: Asian
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; 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

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

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!