Watermelon ‘Tuna’ Poke Bowl

Ingredients

For the watermelon ‘tuna’ 

• ½ watermelon 
• 1 tablespoon sesame oil 
• 1½ tablespoons apple cider vinegar 
• 2 tablespoons soy sauce 
• 2 sheets nori, crushed or blended 

For the poke bowl 

• 500 g sticky rice, cooked 
• 1 mango 
• ½ cucumber 
• 2 carrots, julienned 
• 2 spring onions 
• 200 g edamame beans 
• black and white sesame seeds 

Method

Remove the rind from the watermelon and cut the flesh into 4 pieces. Place them in a wide shallow dish.  

Make the marinade by combining the sesame oil, apple cider vinegar, soy sauce and crumbled nori. Pour this over the watermelon pieces, and leave to marinate for 20-30 minutes, turning the pieces over halfway through.  

Heat a non-stick griddle pan (or regular pan) over a medium-high heat. Carefully add the watermelon pieces. Cook for several minutes, spooning the marinade over the watermelon as it reduces and begins to caramelise. Turn regularly until the pieces are lightly charred on all sides. 

Remove the watermelon from the heat and leave it to cool slightly. Cut into bite-sized pieces and serve over the rice along with the edamame beans, mango, spring onions, cucumber and carrots. Finish with a sprinkle of sesame seeds, then add any additional poke bowl toppings, such as avocado, pickled ginger and a drizzle of sriracha mayo or extra soy sauce, if desired. 

This watermelon ‘tuna’ is also delicious in sushi, salads or served on its own.