Hawaiian Watermelon Poke Bowls © (pronounced Pokā)

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Ingredients

  • WATERMELON SUSHI BITES (refer to separate recipe)
  • SEASONED BLACK RICE:
  • 2 cups uncooked black rice (yields 5-6 cups cooked rice)
  • 1/3 cup rice vinegar
  • 1 1/2 Tablespoons date syrup or sweetener of choice
  • 1 1/2 Tablespoons soy sauce
  • SRIRACHA MAYO SAUCE:
  • 1 cup vegan mayo
  • 1/4 cup Sriracha
  • PONZU SAUCE:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • juice of 1 orange
  • juice of 1 lemon
  • juice of 1 lime
  • 1 teaspoon sriracha sauce
  • 1 Tablespoon rice vinegar
  • OTHER POKE BOWL INGREDIENTS:
  • Mixed greens (handful per bowl)
  • Red cabbage, shredded
  • 2 -3 Persian cucumbers, julienne sliced on the bias
  • 2 carrots julienne sliced
  • 1-2 cups cooked edamame
  • 2 mangos peeled, cubed or sliced
  • 4 green onions thinly sliced in rounds or shredded with multi blade knife
  • black or white sesame seeds (for garnish)
  • lime wedges (for garnish)

Preparation:

Yield: 6 or more Bowls

Make Ahead Ingredients:

  1. Make Watermelon Sushi Bites or cube and add fresh watermelon.
  2. Cook Seasoned Black Rice (serve rice plain or make it extra special with seasoning). Soak 2 cups black rice in water overnight, drain soaking water. Add fresh water for cooking. Generally, rice is a 2 to 1 ratio: 2 cups rice to 4 cups of fresh cooking water, but follow cooking instructions, if provided, on bag. Add 1/3 cup rice vinegar, 1 1/2 Tablespoons date syrup, or sweetener of choice, 1 1/2 Tablespoons soy sauce to cooked rice. Mix well, taste, adjust seasonings if needed and set aside. Served at room temperature.
  3. Prepare the Sriracha Mayo Sauce. Blend the two ingredients and transfer to a squirt bottle or serve sauce in a small bowl with a spoon ladle. This sauce has a long refrigerator life.
  4. Prepare the Ponzu Sauce. Blend all ingredients in a bowl or jar. This sauce has a long refrigerator life.

Final Preparation:

  1. Add mixed greens (2 handfuls per bowl), drizzle ponzu sauce over greens (a little ponzu goes a long way) around 1 Tablespoon per serving.
  2. Place one cup of rice in your bowl, flatten out with rice paddle.
  3. Add all your chosen toppings (red cabbage, Persian cucumbers, carrots, cooked edamame, mangos, and green onions). Restrain yourself or add all these wonderful ingredients!
  4. Squeeze on the Sriracha Mayo Sauce.
  5. Garnish with a few black or white sesame seeds and lime wedges. Enjoy!

This recipe was prepared at VegFest Colorado 2019 for our Hawaiian Poke Bowls by AlmostVeganCookingSchool.com.