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Sweet, savoury and vegan

This dish is not only vegan but delicious and tasty. If you fancy a healthy lunch with a slightly sweet twist on sushi then this is one to try.

30 mins SERVES 2

Ingredients

For the watermelon poké:

  • 400g watermelon, chopped into 1-inch cubes
  • 2tbsp coconut aminos or Sushi Soy Sauce
  • 1 tbsp sesame oil
  • 1 tbsp Rice Vinegar
  • Salt and pepper, to taste

For the poke bowl:

  • 2 x 125g bags of Poke Rice
  • 100g edamame, cooked
  • 75g mango, chopped
  • 1 tbsp jalapeños, sliced and seeds removed
  • 75g cucumber, sliced
  • Sushi Nori, sliced

For garnish:

  • Roasted Black Sesame Seeds
  • Roasted White Sesame Seeds
  • 2 spring onions, chopped

Instructions

  1. Add watermelon to a medium sized bowl.
  2. Whisk together coconut aminos (or Sushi Soy Sauce), sesame oil, Rice Vinegar, salt and pepper in a small bowl.
  3. Pour on top of the watermelon and allow this to marinate for approximately 10-15 minutes.
  4. Place the bags of poke rice into a pot of lightly salted boiling water, and simmer for 17 minutes. Carefully take out the rice and drain it.
  5. Then, add the rice to a bowl and mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
  6. Split the poke rice between 2 bowls, and add the marinated watermelon on top.
  7. Using the rest of the ingredients, assemble the poke bowls.
  8. Serve and enjoy!

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