Watermelon Poke Bowl
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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.”
Ingredients
- 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)
Further informations
* 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.
Nutrition
- 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
Directions
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1
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.
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2
10 minutes before serving, add avocado and return to refrigerator.
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3
Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
