Ingredients
- 1/4 cup Low-sodium soy sauce
- 1/4-1/2 cup Watermelon Juice
- 1 tsp Sriracha Chili Sauce
- 1 tsp Sesame Oil
- 2 Green Onions cut on the diagonal with whites and greens seperated
- 3 medium Garlic Cloves or two large ones, minced
- 1/2 tbsp Ginger Root minced
- 1/3 White Onion thinly sliced
- 3/4 lb Ahi Tuna cut into 1/2 inch cubes
- 1 small Avocado diced
- 2/3 cup Watermelon diced
- 1/4 tsp sesame seeds
- Pickled Ginger sushi ginger or gari
Instructions
- In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
- 10 minutes before serving, add avocado and return to refrigerator.
- Plate as desired* and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
Nutrition Facts
Watermelon Poke Bowl
Calories
294
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
1.4
g
9
%
Carbohydrates
11.4
g
4
%
Sugars
4.2
g
5
%
Protein
24.1
g
48
%
Cholesterol
33
mg
11
%
Sodium
708
mg
31
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.
Recipe provided by Industry Partner, The National Watermelon Promotion Board
