There’s a new poke bowl shop in town called Poke Poke, and we’re just a little obsessed. Jack and I have eaten there at least 2x per week since it opened. In fact, as I sit to start writing this post, we’ve just returned from eating lunch there. We might be late to jump on the poke trend, but there’s something so crave-able about these sort of deconstructed sushi bowls. Please tell me that we’re not the only ones that get hooked on the same type of food for weeks on end?
Even though Poke Poke is close to our house, I wanted to make a version at home to share with all of you. Only I didn’t want to use fish because, well, this is a vegetarian blog. Also, I’m not a big fan of sushi-grade grocery store fish. Enter – watermelon. I first saw the idea here and I was intrigued. While it doesn’t taste like tuna, it sure looks like it. It’s so delicious with this tangy sesame-tamari-lime dressing and all of my favorite poke toppings like pickled ginger, cucumber, furikake (a toasted nori and sesame seed condiment), macadamia nuts and avocado.
It’s so refreshing for the last of these late summer hot days!
- 1 tablespoon tamari
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 1 tablespoon cane sugar or agave
- ½ teaspoon sesame oil
- 5 cups cubed watermelon
- ¼ cup chopped scallions
- 1 small cucumber, thinly sliced
- ¼ cup macadamia nuts
- 2 tablespoons pickled ginger
- 1 small jalapeño or thai chile, diced
- ½ ripe avocado, pitted and diced
- Furikake (recipe below) or toasted sesame seeds
- Handful of microgreens, optional
- 1 sheet nori
- 2 tablespoons sesame seeds
- ¼ teaspoon sea salt
- ¼ teaspoon sugar
- Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until it’s darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.
- Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.
- Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeño, avocado and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.
Use leftover furikake topping on rice bowls with grilled or roasted vegetables.