The secret to this summery poke bowl lies in marinated watermelon
Delicious on warm summer days, this vegan poke bowl with watermelon. By cutting watermelon into small cubes and letting them marinate for a while in Asian seasonings like soy sauce, rice vinegar, and ginger, you get juicy little flavor bombs.
For this recipe, let the watermelon marinate for a few hours to overnight. It's really very simple: you put it in a container, refrigerate, and the next day you can assemble your poke bowl with it. The only thing left to do then is cook the rice and plate the bowls.
Don't feel like cooking rice? Then give poké rice cakes a try. Also great in a mini version, as a snack with drinks.
For the marinated watermelon
- Start by marinating the watermelon. Cut the watermelon into small cubes, about the same size as you would for raw fish like tuna or salmon. Place them in a large, sealed container.
- Combine all the ingredients for the marinade, except for the olive oil and sesame oil, in a food processor or blender. Drizzle in the olive oil and sesame oil while the machine is running.
- Pour the marinade over the watermelon, stir briefly, and then place in the refrigerator until ready to use. If you remember, you can gently shake the container occasionally or toss the contents.
For the poke bowls
- Time to assemble the vegan poké bowls. Cook the rice according to the instructions on the packaging. Then season with a tablespoon of soy sauce and a tablespoon of rice vinegar. Spoon the rice into the bowls.
- Now divide the rest of the ingredients among the poke bowls: the radish, cucumber, seaweed salad, spring onions, and marinated watermelon. Sprinkle with furikake and fried onions.
- Mix the mayonnaise and sriracha together in a small bowl and distribute over the poké bowls using a squeeze bottle (e.g., an empty ketchup bottle) (you can, of course, scoop by hand as well).