- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Marinating and baking chunks of watermelon (yes, really!) creates a tender, tuna-like texture fit for poke—traditionally a bowl of diced raw fish with lots of toppers.
Ingredient:
- 1/3 cup less-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup vegetable oil
- 1 teaspoon lime zest
- 3 tablespoons lime juice (from 2 limes)
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 2 lb watermelon, rind removed and cut into 1-inch pieces
- 1/2 cup Japanese-style mayonnaise (such as Kewpie®)
- 4 cups hot cooked short-grain white rice
- 2 avocados, sliced
- 1 English cucumber, sliced
- 1 cup sliced radishes
- 1 cup hot cooked shelled edamame
- 1 carrot, shredded
- 1 tablespoons black and/or white sesame seeds
- thinly sliced green onions, for garnish
