Watermelon Poke Bowl

Name: Watermelon Poke Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1/4 cup Low-sodium soy sauce; 1/4-1/2 cup Watermelon Juice; 1 tsp Sriracha Chili Sauce; 1 tsp Sesame Oil; 2 Green Onions (cut on the diagonal with whites and greens seperated); 3 medium Garlic Cloves (or two large ones, minced); 1/2 tbsp Ginger Root (minced); 1/3 White Onion (thinly sliced); 3/4 lb Ahi Tuna (cut into 1/2 inch cubes); 1 small Avocado (diced); 2/3 cup Watermelon (diced); 1/4 tsp sesame seeds; Pickled Ginger (sushi ginger or gari)

Jul 24, 2017

Watermelon Poke Bowl

This raw fish salad is a favourite recipe inspired from Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word “poke” comes from the Hawaiian word for “to slice or cut”.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Main Dishes

Servings cups

Calories 294 kcal

Ingredients

1/4 cup Low-sodium soy sauce
1/4-1/2 cup Watermelon Juice
1 tsp Sriracha Chili Sauce
1 tsp Sesame Oil
2 Green Onions cut on the diagonal with whites and greens seperated
3 medium Garlic Cloves or two large ones, minced
1/2 tbsp Ginger Root minced
1/3 White Onion thinly sliced
3/4 lb Ahi Tuna cut into 1/2 inch cubes
1 small Avocado diced
2/3 cup Watermelon diced
1/4 tsp sesame seeds
Pickled Ginger sushi ginger or gari

Instructions

In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
10 minutes before serving, add avocado and return to refrigerator.
Plate as desired* and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

Notes

* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.

Recipe provided by Industry Partner, The National Watermelon Promotion Board