Marinating and baking chunks of watermelon (yes, really!) creates a tender, tuna-like texture fit for poke—traditionally a bowl of diced raw fish with lots of toppers.
Prep Time::20 mins
Cook Time:: 1 hr
Chill Time:: 4 hrs
Total Time:: 5 hrs 20 mins
Servings::4
Ingredients
1/3 cup less-sodium soy sauce
1/4 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon lime zest
3 tablespoons lime juice (from 2 limes)
1 tablespoon grated fresh ginger
1 tablespoon honey
2 lb watermelon, rind removed and cut into 1-inch pieces
1/2 cup Japanese-style mayonnaise (such as Kewpie®)
4 cups hot cooked short-grain white rice
2 avocados, sliced
1 English cucumber, sliced
1 cup sliced radishes
1 cup hot cooked shelled edamame
1 carrot, shredded
1 tablespoons black and/or white sesame seeds
thinly sliced green onions, for garnish
Directions
For marinade, whisk together soy sauce, vinegar, oil, lime zest, lime juice, ginger, and honey in a large bowl. Add watermelon; toss to coat. Chill, covered, at least 4 hours or up to 12 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a 10×15-inch baking pan with parchment paper.
Transfer watermelon from marinade to prepared pan with a slotted spoon, allowing marinade to drip off. Chill remaining marinade, covered, while watermelon bakes. Bake watermelon until browned, about 1 hour. Let cool slightly.
For dressing, stir 2 tablespoons reserved marinade into mayonnaise in a small bowl. Pour remaining reserved marinade over baked watermelon.
Divide rice among 4 bowls. Top each serving with watermelon, avocados, cucumber, radishes, edamame, and carrot. Drizzle with dressing and sprinkle with sesame seeds. Garnish with green onions.
Vegan-ize
Use vegan mayonnaise instead of rich, tangy-sweet Kewpie.
Recipe Tip
Replace melon with 1 lb. sushi-grade tuna, cut into 1-inch pieces, and omit the baking step for a traditional poke with raw fish.