Watermelon Poke Bowl Recipe By Tasty
SALMON POKE BOWL RECIPE BY TASTY
Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds
Provided by Joey Firoben
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
Steps:
- Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
- Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
- Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
- Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
- Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
- Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
- To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
- Enjoy!
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
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- To make the rice, combine the oil, rice vinegar, and kosher salt in a bowl and whisk to combine. Drizzle across the rice and toss till the rice is coated.
- To marinate the watermelon, combine the soy sauce, rice vinegar, sesame oil, and kosher salt in a bowl and whisk the combine. Top the chopped watermelon with the soy mixture and very gently stir to combine. Set aside to marinate for 10 minutes.
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