Watermelon Poke Bowl
with Macadamia Nuts & Sea Lettuce Dressing
The Hawaiian “poke bowl” brings together the sea, the land, and all the diverse flavors that go along with. In our version, watermelon radish and macadamia nuts provide the earthy crunch while the savory sea lettuce, or seaweed flakes, provide the sea factor. This is a quick meal, so as soon as the rice is finished uncover it and allow it to cool a bit before building your delicious bowl.
INGREDIENTS
- 1 ½ cup sushi rice blend
- 4 oz red radish
- 2 Persian cucumbers
- 4 tsp sesame oil
- ¼ cup tamari
- 2 tbsp rice vinegar
- 2 tbsp seaweed flakes
- 2 avocados
- 14 oz watermelon
- 2 oz macadamia nuts
- Salt and pepper*
- *Not included
- ** Allergens: Soy, Tree nuts
INSTRUCTIONS
Rinse and dry all produce. Add the sushi rice blend, a pinch of salt, and 3½ cups water to a medium 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.
Thinly slice the radishes. Thinly slice the cucumbers into rounds.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and seaweed flakes. Season with salt and pepper.
Halve and remove the pits from the avocados. Slice the flesh.
When the sushi rice is done, fluff it a bit to cool it off slightly.
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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Tempeh Waldorf Salad with Purple Sweet Potatoes and Apple Vinaigrette
Tofu Halloumi with Watermelon Mint Salad and Charred Zucchini
Mole Enfrijoladas with Walnuts & Citrus Avocado Salad
