Watermelon Poke Bowl Recipe

For the Poke

1 tbsp tahini

¼ cup tamari

¼ cup brown rice vinegar

1 tbsp lime juice

½ tsp chili flakes

2 garlic cloves

1 tbsp ginger

4 green onions

6 tbsp sesame oil

1 tbsp salt

11 cups watermelon

For Poke Bowls

2 tsp rice bran oil

100 g forbidden black rice, cooked

1 watermelon radish

¼ avocado

1 tbsp pickled ginger

½ cup edamame

¼ cup sriracha mayo

½ cup cucumber

6 oz watermelon poke (recipe at right)

⅛ cup pickled carrots

3 cilantro sprigs

½ tsp black and white sesame seeds

TO MAKE WATERMELON POKE: Blend together all ingredients except watermelon. Set aside. This is your marinade.

Cut watermelon into 1-inch cubes and toss with 3 ounces of marinade.

Line a sheet pan with parchment and bake watermelon at 350° for 10 minutes.

Stir watermelon after 10 minutes and bake for an additional 10 minutes. (Watermelon should not be burnt on the edges.)

Once watermelon is soft but not mushy, remove from oven and cool.

Pour over remaining marinade and let sit overnight.

TO PUT TOGETHER POKE BOWLS: Heat 2 tsp of rice bran oil in a pan, add forbidden rice, and heat completely through.

Plate rice in center of serving bowl, plating clockwise starting at noon.

Put the watermelon radish, avocado, pickled ginger, edamame, sriracha mayo, and cucumber into serving bowl.

Top with watermelon poke.

Garnish with pickled carrots and cilantro sprigs, and finish with the sesame seeds.

Watermelon Poke Bowl