Watermelon Poke Bowl
- 4 cups
This raw fish salad is one of the best of Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word “poke” comes from the Hawaiian word for “slice or cut.”
- 1/4 cup low-sodium soy sauce
- 1/4 – 1/2 cup watermelon juice
- 1 teaspoon sriracha chili sauce
- 1 teaspoon sesame oil
- 2 green onions, cut on the diagonal with whites and greens separated
- 3 medium cloves garlic or 2 large cloves garlic, minced
- 1/2 tablespoon minced ginger root
- 1/3 white onion, thinly sliced
- 3/4 pound ahi tuna, cut into 1/2 inch cubes
- 1 small avocado, diced
- 2/3 cup diced watermelon
- 1/4 teaspoon sesame seeds
- serving pickled ginger (sushi ginger or gari)
* 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.
- Serving size: 1/2 cup
- Calories per serving: 155
- Fat per serving: 7.2g
- Saturated fat per serving: 1.6g
- Cholesterol per serving: 21.5mg
- Fiber per serving: 1.7g
- Protein per serving: 14.7g
- Carbohydrates per serving: 7.8g
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.