I've been cooking this watermelon dish for days and for a bunch of my friends!!! My husband found this idea in a video while scrolling trough his Facebook feed and showed it to me. Dustin was so excited about it that he asked me to make it for him; the video didn't have any measurements for the ingredients so I modified it to my liking and avoided the soy.
I moved to LA only a year ago and for the first time heard the words ‘poke’. I have not eaten meat for 16 years so I don't know how this ‘poke bowls’ are supposed to taste like... but my husband says the cooked watermelon resembles the texture of fish. I researched what POKE was all about and it means ‘to cut or slice' in Hawaiian. The new trend of the poke bowl is sliced chunks of marinated fish over rice, topped with sauces and veggies. I truly believe all Fishes are friends and beautiful living entities that I respect and admire so I am all for this non-violent version of ‘poke bowls’ Try it! you wont regret it!
The watermelon should marinate for at least two hours. You can prepare it a day prior and leave it in the fridge overnight to make things easier.
Cooking/prep time: 2 hours and 15 min
1/2 Watermelon, peeled and diced in 1’ cubes
3 cups cooked Forbidden Rice
1/4 cup Cashew butter
1/4 cup Toasted sesame oil
1 tsp lime zest
1/4 cup lime juice
1/4 cup Coconut Aminos
1 tsp salt
2 tbs Ginger root, minced
2 tbs Jalapeno, minced
2 cups Organic bean sprouts
1 cup sliced Snap peas
1/2 cup thinly sliced red Cabbage
Parsley leaves for garnish
Basil leaves for Garnish
Whisk all the marinate ingredients together until well mixed.
Place the watermelon in a big ziplock bag or tupperware and pour in the marinate. Refrigerate the mixture for two hours or overnight.
Strain the watermelon and set the marinate aside.
Heat a skillet and add a few drops of sesame oil, add the watermelon and grill for two minutes.
Add the Marinate and cook for 4 minutes or until the mixture is thick.
To serve the 'watermelon poke':
Place a layer of forbidden rice in the bottom of the bowl.
Add a generous spoonful of watermelon and sauce of top the rice.
Layer the toppings on top the watermelon and “Voila”