Watermelon Poke Bowl
with Macadamia Nuts and Sea Lettuce Dressing
INGREDIENTS
- ¾ cup sushi rice
- 2 radishes
- 1 cucumber
- 1 oz macadamia nuts
- 2 tsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp kibbled nori
- 1 avocado
- 7 oz watermelon
- Salt and pepper*
- *Not Included
INSTRUCTIONS
Add the sushi rice,1¼ cups cold water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook the rice until tender, about 12 to 15 minutes. Remove from heat and let stand 5 minutes.
Thinly slice the radishes. Thinly slice the cucumber into rounds. Roughly chop the macadamia nuts.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and half the kibbled nori. Taste and season the sea lettuce dressing with salt and pepper.
Halve the avocado and remove the pit. Thinly slice the flesh.
Once the sushi rice is finished, fluff with a fork to cool it off slightly.
Scoop the sushi rice into bowls. Top with the watermelon, sliced radishes, sliced cucumber, and sliced avocado. Sprinkle the watermelon poke bowls with macadamia nuts and drizzle with sea lettuce dressing. Sprinkle with remaining kibbled nori.
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