Sesame And Soy Watermelon Poké Recipes
WATERMELON "POKE" BOWL RECIPE BY TASTY
Here's what you need: mini watermelon, soy sauce, rice vinegar, sesame oil, lime, agave nectar, scallions, fresh ginger, white sesame seeds, red chile flakes, medium cucumber, mayonnaise, sriracha, white rice, avocado, shelled edamame, nori sheet, pickled ginger, fresh cilantro, peanut, black sesame seed
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
- Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
- Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
- Slice the cucumber into thin half moons and set aside.
- In a small bowl, combine the mayo and Sriracha.
- To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
- Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
- Garnish with black sesame seeds, if desired.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, Sugar 36 grams
SESAME-AND-SOY WATERMELON POKé
Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.
Provided by Mary Gonzalez
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
- Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 minutes.
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-15 minutes.
- Chill watermelon and sauce separately at least 1 hour.
- To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
- Watermelon and sauce can be made 12 hours ahead. Keep chilled.
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- Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
- Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
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