Vegan Watermelon Poke Bowl

🛒 Ingredients

• Cooked sushi rice 150 g · 195 kcal
• Watermelon, cubed 150 g · 45 kcal
• Avocado, sliced 75 g · 120 kcal
• Cucumber, sliced 50 g · 7 kcal
• Cooked shelled edamame 50 g · 65 kcal
• Mango, cubed 75 g · 45 kcal
• Nori (dried seaweed), shredded 2 g · 6 kcal
• Green onions, sliced 10 g · 3 kcal
• Toasted sesame seeds 5 g · 29 kcal
• Tamari (gluten-free soy sauce) 30 g · 20 kcal
• Toasted sesame oil 14 g · 120 kcal
• Rice vinegar 15 g · 3 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Sriracha sauce 5 g · 5 kcal
• Fresh lime juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Prepare the watermelon: Cut the watermelon into 1-inch (2.5 cm) cubes. In a medium bowl, combine the cubed watermelon with tamari, toasted sesame oil, rice vinegar, grated ginger, minced garlic, and sriracha (if using); mix gently to coat.
2. Marinate the watermelon: Cover the bowl and refrigerate for at least 15-30 minutes, or longer for more intense flavor. This allows the watermelon to absorb the dressing and mimic the texture of poke fish.
3. Assemble the bowls: Divide the cooked sushi rice evenly among serving bowls. Arrange the marinated watermelon, sliced avocado, cucumber, edamame, and mango attractively over the rice.
4. Garnish and serve: Sprinkle with shredded nori and toasted sesame seeds, then garnish with sliced green onions. Serve immediately and enjoy the fresh, vibrant flavors.