Recipe: Watermelon poke bowl
This cool and crunchy poke bowl is perfect for a hot summer's day.
Watermelon poke bowl. Photo: Hein van Tonder
Ingredients
2 garlic cloves, peeled and minced
22,5ml (1½ tbsp) rice vinegar
22,5ml (1½ tbsp) reduced sodium soya sauce
22,5ml (1½ tbsp) mirin (find at Asian supermarkets)
10ml (2 tsp) sesame oil
10ml (2 tsp) lime juice + extra, if desired
Poke bowl
600g watermelon, cubed
10 radishes, quartered
10 sugar snap peas, halved lengthways
8 mini cucumbers, roughly sliced
4 red salad onions, diagonally sliced
2 avocados, peeled, stoned, cubed and drizzled with lemon juice
45ml (3 tbsp) pickled ginger
To serve
Handful microherbs
Edible flowers
½ sushi nori sheet, sliced into thin strips
15ml (1 tbsp) sesame seeds
Method
1. Make the dressing by combining all of the ingredients and mix well. Taste and add more lime juice accordingly. Set aside.
2. Arrange the poke bowl ingredients among 4 medium-sized serving bowls. Scatter with the microherbs and edible flowers, and place the nori strips on chargers (underplates).
3. Drizzle the dressing over the poke bowls and serve immediately with the remaining dressing in smaller or tapas bowls alongside.
4. Sprinkle the sesame seeds over the poke bowls.
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