Watermelon Poke Bowl

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.

Thinly slice the radishes. Thinly slice the cucumber 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 pit from the avocado. Slice the flesh.

When the sushi rice is done cooking, 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!