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SideChef
Recipes
Watermelon Poke Bowl
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Recipe

17 INGREDIENTS • 10 STEPS • 50MINS

Watermelon Poke Bowl

5.0
3 ratings
This recipe is bringing the poke bowl to another level by substituting tuna with watermelon. The result of the taste and the look will surprise you!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This recipe is bringing the poke bowl to another level by substituting tuna with watermelon. The result of the taste and the look will surprise you!
50MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
4
us / metric
Watermelon Tuna
Watermelon
12 cups
Sesame Oil
1 Tbsp
Sesame Oil
Lime
2
Limes, juiced
1/4 cup juice per 4 servings
Honey
1 Tbsp
Soy Sauce
2 Tbsp
Fresh Ginger
2 tsp
Spicy Mayo Sauce
Mayonnaise
1/2 cup
Mayonnaise
Sriracha
2 Tbsp
To Assemble
White Rice
1 1/3 cups
White Rice
4 cups cooked rice per 4 servings
Persian Cucumber
1
Persian Cucumber, thinly sliced
Carrot
1
Carrot, julienned
Red Cabbage
1/4
Red Cabbage, thinly sliced
Avocado
2
Avocados, thinly sliced
Pickles
4
Pickles
Garnish
White Sesame Seeds
as needed
White Sesame Seeds
Nori Sheet
2
Nori Sheets, crumbled
Nutrition Per Serving
VIEW ALL
Calories
914
Fat
40.9 g
Protein
11.6 g
Carbs
133.4 g
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Watermelon Poke Bowl
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cube the Watermelons (12 cups) into ½ inch cubes. Place in a large bowl or rimmer tray.
step 3
In a smaller bowl, mix Sesame Oil (1 Tbsp), the juice from Limes (2), Rice Vinegar (1 tsp), Honey (1 Tbsp), Soy Sauce (2 Tbsp), and Fresh Ginger (2 tsp) together.
step 4
Pour the sauce in the watermelon cubes and toss to combine. Marinate the watermelon for at least 15 minutes or up to overnight.
step 5
Lay the watermelon in the baking tray. Bake for 30 minutes.
step 6
In a small mixing bowl, combine Mayonnaise (1/2 cup) and Sriracha (2 Tbsp) together.
step 7
Remove the watermelon from the oven and let the watermelon chill for about 5 minutes or until you are ready to eat.
step 8
To assemble, place the Persian Cucumber (1), Carrot (1), Red Cabbage (1/4), Avocados (2), and Pickles (4) and pickle around the bowl with the cooked White Rice (1 1/3 cups).
step 9
Top watermelon cubes in the middle.
step 10
Drizzle the spicy mayo. Sprinkle with White Sesame Seeds (as needed) and crumbled Nori Sheets (2) on top.
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Tags
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Dairy-Free
Lunch
Healthy
Shellfish-Free
Vegetarian
Rice
Japanese
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