Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 4 cups

Ingredients

  • 1/4 cup Low-sodium soy sauce
  • 1/4-1/2 cup Watermelon Juice
  • 1 tsp Sriracha Chili Sauce
  • 1 tsp Sesame Oil
  • 2 Green Onions cut on the diagonal with whites and greens seperated
  • 3 medium Garlic Cloves or two large ones, minced
  • 1/2 tbsp Ginger Root minced
  • 1/3 White Onion thinly sliced
  • 3/4 lb Ahi Tuna cut into 1/2 inch cubes
  • 1 small Avocado diced
  • 2/3 cup Watermelon diced
  • 1/4 tsp sesame seeds
  • Pickled Ginger sushi ginger or gari

Instructions

  • 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.
  • 10 minutes before serving, add avocado and return to refrigerator.
  • Plate as desired* and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
Nutrition Facts
Watermelon Poke Bowl
Amount per Serving
Calories
294
% Daily Value*
Fat
 
9.2
g
14
%
Saturated Fat
 
1.4
g
9
%
Cholesterol
 
33
mg
11
%
Sodium
 
708
mg
31
%
Carbohydrates
 
11.4
g
4
%
Sugar
 
4.2
g
5
%
Protein
 
24.1
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

* 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.
Recipe provided by Industry Partner, The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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