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!
Total Time
50min
5.0
3 Ratings
Author: SideChef
Servings:
4
Ingredients
Watermelon Tuna
•
12
cups
Watermelons
•
1
Tbsp
Sesame Oil
•
2
Limes
, juiced
•
1
tsp
Rice Vinegar
•
1
Tbsp
Honey
•
2
Tbsp
Soy Sauce
•
2
tsp
Grated
Fresh Ginger
Spicy Mayo Sauce
•
1/2
cup
Mayonnaise
•
2
Tbsp
Roland® Sriracha Chili Sauce
To Assemble
•
1 1/3
cups
White Rice
•
1
Persian Cucumber
, thinly sliced
•
1
Carrot
, julienned
•
1/4
Red Cabbage
, thinly sliced
•
2
Avocados
, thinly sliced
•
4
Pickles
Garnish
•
1/2
tsp
White Sesame Seeds
•
2
Nori Sheets
, crumbled
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Cube the Watermelons (12 cups) into ½ inch cubes. Place in a large bowl or rimmer tray.
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.
4.
Pour the sauce in the watermelon cubes and toss to combine. Marinate the watermelon for at least 15 minutes or up to overnight.
5.
Lay the watermelon in the baking tray. Bake for 30 minutes.
6.
In a small mixing bowl, combine Mayonnaise (1/2 cup) and Roland® Sriracha Chili Sauce (2 Tbsp) together.
7.
Remove the watermelon from the oven and let the watermelon chill for about 5 minutes or until you are ready to eat.
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).
9.
Top watermelon cubes in the middle.
10.
Drizzle the spicy mayo. Sprinkle with White Sesame Seeds (1/2 tsp) and crumbled Nori Sheets (2) on top.
Nutrition Per Serving
CALORIES
815
FAT
39.0 g
PROTEIN
11.0 g
CARBS
113.4 g
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