A poke bowl is associated with raw marinated fish, like Ahi or Yellowfin tuna, that’s cubed and served over sticky rice and pickles. It is originated in Hawaii. The meaning of poke is to slice or cut in Hawaiian and this vegetarian version with watermelon makes perfect sense. The combination of sweet watermelon, sour pickles and salty miso is delicious and refreshing in summer.
Watermelon Poke Bowl
- ¼ of large watermelon or an individual size watermelon
- 1 small avocado, ½ inch diced
- ½ cup diced cucumber
- ¼ cup small diced red pepper (optional)
- 2 cups salad greens or chopped romaine lettuce
- 4 teaspoons furikake or toasted sesame seeds
- 1 tablespoon red miso
- 3 tablespoons soy sauce
- Juice of 1 lemon
- 2 tablespoons neutral oil
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 1 small shallot, diced finely
- 1 tablespoon pickled jalapeno, roughly chopped
- Peel and dice watermelon into ¾ inch dice and transfer to a colander with bowl underneath to drain water. Transfer diced cucumber to colander also. Let water drain for 30 to 40 minutes.
- Make dressing: Combine ingredients of dressing into a large bowl. Add drained watermelon and cucumber, diced avocado, red pepper to dressing and gently stir.
- To serve: Divide greens or lettuce to four salad serving bowls. Top with dressed watermelon with vegetables, dividing among for bowls. Sprinkle each bowl with 1 teaspoon of furikake or sesame seeds. Serve immediately.