Watermelon Poke Bowl

Serves 4

For the watermelon: 

2 cups (300g) watermelon, cubed 

6 tbsp. tamari sauce

2 tsp. rice vinegar 

1 tbsp. sesame oil 

1 lime, juiced 

1 tbsp. maple syrup 

2 green onions (spring onion), finely sliced 

2 tbsp. root ginger, grated 

2 tbsp. sesame seeds, toasted 

1 tsp. red chili flakes 

For the sauce: 

3 tbsp. natural soy yogurt 

1 tbsp. sriracha sauce

For the poke: 

9 oz. (250g) cooked rice 

½ cucumber, sliced

1 avocado, sliced

½ cup (60g) edamame beans 

1 tbsp. nori, chopped  

1 tbsp. black sesame seeds

What you need to do

1.Place the tamari sauce, rice vinegar, sesame oil, lime juice, maple syrup, green onions, ginger, sesame seeds and chili flakes into a bowl and mix well to form a marinade. Pour the marinade over the chopped watermelon and set aside to marinate for 1 hour in the refrigerator. 

2.In a small bowl, combine the yogurt and sriracha sauce and place in the refrigerator until ready to assemble.  

3.Once the watermelon has marinated, assemble your poke bowl. Divide the cooked rice between 2 bowls. Top with the watermelon, cucumber, avocado, edamame beans, nori, and sriracha yogurt sauce. Garnish with black sesame seeds and serve immediately.