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May 14, 2018 2 min read

WATERMELON TUNA POKE BOWL

prep 

inactive 

total 

yield 2 servings

Ingredients

FOR THE WATERMELON TUNA

  • 1 1/2 pound of bite-sized watermelon cubes
  • 4 TB olive oil
  • 4 TB rice vinegar

FOR THE AMARANTH CAVIAR

  • 1/3 cup amaranth
  • 2 cups beet juice

FOR THE SUSHI RICE

  • 1 cup sushi rice, soaked for 30 minutes then rinsed well
  • 1 1/4 cups water
  • 1 TB rice vinegar
  • 1 TB sugar
  • 1 tsp salt

FOR THE PICKLES

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 TB sugar
  • 1/2 tsp salt
  • 2 Persian cucumbers, sliced on a mandoline
  • 1 jalepeno, sliced on a mandoline

FOR THE SEAWEED

  • 2 TB hijiki seaweed
  • 1 cup cold water
  • 1 TB mirin
  • 1 TB soy sauce
  • 2 tsp sesame seeds

FOR THE PONZU DRESSING

  • 1/2 grapefruit, juiced
  • 1/2 lime, juiced
  • 2 TB mirin
  • 1 TB soy sauce
  • pinch salt

FOR THE SAMBAL MAYO

  • 1/3 cup vegan mayo
  • 2 TB sambal, or more (or less) to taste

TO SERVE

  • 1-2 scallions, sliced
  • 1 avocado, cubed

Instructions

TO MAKE THE WATERMELON TUNA

  1. Preheat oven to 400 degrees.
  2. Drizzle the bottom of a large pyrex with 2 TB of the olive oil. Place the watermelon cubes into the pyrex a single layer, then drizzle the remaining 2 TB olive oil over the top.
  3. Place into the oven and bake for 30 minutes.
  4. Remove from the oven, stir to coat and flip the watermelon, then drizzle with the rice vinegar. Stir again to coat, then place back into the oven for about 20 minutes more, checking it after 15 minutes to ensure that the edges do not brown.
  5. Let it cool in the pyrex, then scrape the watermelon and liquid into a container. Cover and place into the refrigerator. The olive oil and vinegar will continue to soften and “cook” the watermelon.
  6. Allow to marinate for 12-24 hours. Before serving, allow it to come to room temperature, drain and then serve.

TO MAKE THE AMARANTH CAVIAR

  1. Combine the amaranth and beet juice in a saucepan. Bring to a boil, then reduce the heat to a low simmer, covering partially with a lid, for 22-24 minutes.
  2. Transfer everything into a container and place into the refrigerator to allow the color to penetrate overnight.

TO MAKE THE SUSHI RICE

Place the rice and water into a rice cooker. Once done, season with the rice vinegar, sugar and salt, then keep warm in the rice cooker until ready to serve.

TO MAKE THE PICKLES

Combine the water and vinegar together in a bowl. Whisk in the sugar and salt and stir to dissolve. Add the cucumber and jalepeno and stir gently to coat. Allow to marinate for about 30 minutes.

TO MAKE THE SEAWEED

Soak the hijiki in water for 30 minutes. Drain, then season with the mirin and soy sauce, and sprinkle with the sesame seeds. Set aside.

TO MAKE THE PONZU DRESSING

Combine the grapefruit and lime juice, soy sauce, mirin and salt. Set aside.

TO MAKE THE SAMBAL MAYO

Combine the vegan mayo and desired amount of sambal. Set aside.

TO SERVE

Divide the rice between two bowls. Top with the pickles, dollop with the sambal-mayo, then the watermelon tuna, and drizzle with the ponzu. Then add the cubed avocado, seaweed, scallions and sesame seeds. Serve immediately.


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