Think poke’ bowl- tuna, rice, soy, sesame, avocado…… without the tuna. Watermelon stands in as the main star.
I’ve made this as individual bowls previously; this summer I’ve been making it as a platter at larger gatherings. It’s a hit either way. There’s a few steps, but don’t let that deter you. This recipes makes a large platter, cut it down as desired. The watermelon will last just a day or two after you marinate it so plan ahead.
Note: every ingredient is a little different- some avocados are larger or smaller, some toasted sesame oil has more flavor than others, some limes will give up more juice than the the next. Taste. Adjust. Taste again.
Watermelon Poke’ Platter
Platter
1 mini watermelon
6 Persian cucumbers
2 cup edamame, cooked
2 cups cooked white rice
1 bunch scallions
Handful of fresh cilantro
2-3 tbls pickled ginger
1/2 tbls toasted sesame seeds
1 tsp kelp flakes
1/2 tsp black Hawaiian sea salt
Sauce
1/3 cup tamari (or soy sauce or coconut aminos)
1 tbls rice vinegar
1 lime, juiced
2 tbls toasted sesame oil
2 tbls honey
Avocado Crema
1 ripe Avocado
juice of 1 lime
1/4 cup Greek yogurt
1/2 tsp cumin
pinch of pink salt
~water to blend
Pour all the ingredients into a ziplock bag (the tamari, vinegar, lime juice, toasted sesame oil and honey). Taste and adjust to your liking. Slice the watermelon into bite-sized cubes. Add to the ziplock bag, marinate for 1 hour.
Blend together the avocado crema (the avocado, lime, yogurt, cumin and salt). Taste, adjust to your liking. Store in the fridge.
Slice the cucumbers into small rounds.
Choose a large platter. Lay out the rice in the middle of the platter. Top with the cubed, marinated watermelon. Sprinkle on the cooked edamame, cucumber rounds, scallions, sesame seeds, cilantro, kelp flakes and black salt. Drizzle the avocado crema over the top.
