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!