2 or 4 Serving
Dinner
Watermelon Poke Bowl
with Macadamia Nuts & Sea Lettuce Dressing
INGREDIENTS
- ¾ cup sushi rice blend
- 2 oz red radish
- 1 Persian cucumber
- 2 tsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp seaweed flakes
- 1 avocado
- 7 oz watermelon
- 1 oz macadamia nuts
- Salt and pepper*
- *Not included
- ** Allergens: Soy, Tree nuts
Tools: Small saucepan
INSTRUCTIONS
1
Cook the rice
Rinse and dry all produce. Add the sushi rice blend, a pinch of salt, and 1¾ cups water to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until cooked, about 15 to 18 minutes. Let stand for 5 minutes.
2
Prepare the vegetables
Thinly slice the radishes. Thinly slice the cucumber into rounds.
3
Make the sea lettuce dressing
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and seaweed flakes. Season with salt and pepper.
4
Slice the avocado
Halve and remove the pit from the avocado. Slice the flesh.
5
Finish it up
When the sushi rice is done cooking, fluff it a bit to cool it off slightly.
6
Serving time
Scoop the sushi rice into shallow bowls. Top with the watermelon, radish, cucumber, and avocado. Sprinkle watermelon poke bowls with macadamia nuts and drizzle with sea lettuce dressing. Enjoy!
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