SOY-GINGER WATERMELON RICE BOWLS WITH AVOCADO AND CUCUMBER

Soy-Ginger Watermelon Rice Bowls with Avocado and Cucumber image

Provided by Justin Chapple

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

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1 1/2 cups sushi rice, rinsed thoroughly
Kosher salt
4 scallions, thinly sliced
One 1-inch knob fresh ginger, peeled and minced
3 tablespoons soy sauce
2 tablespoons canola oil
1/4 cup plus 2 tablespoons rice wine vinegar
One 1 3/4-pound watermelon wedge, peeled and cut into 3/4-inch cubes (about 1 pound)
1/4 cup mayonnaise
2 tablespoons sriracha
1 1/2 tablespoons sugar
1 large or 2 medium avocados, peeled, pitted and sliced
2 Persian cucumbers, halved lengthwise and sliced
Furikake seasoning or toasted sesame seeds, for serving (see Chef's Note)

Steps:

In a medium saucepan, bring 1 3/4 cups plus 2 tablespoons water to a boil. Add the rice and a pinch of salt and return to a boil. Stir once, then cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam for 20 minutes.
Meanwhile, in a medium bowl, mix the scallions with the ginger, soy sauce, canola oil and 2 tablespoons rice wine vinegar. Add the watermelon and gently toss to coat. Let marinate while you prepare the rest of the recipe. Stir gently occasionally.
In a small bowl, whisk the mayonnaise and sriracha.
Gently fluff the sushi rice with a fork or rice paddle. In a small bowl, mix the sugar with the remaining 1/4 cup rice vinegar until dissolved. Drizzle over the rice and then gently fold the rice to mix.
Divide the rice between 4 bowls and top with the avocado, cucumbers and watermelon. Drizzle with the sriracha mayo and sprinkle generously with the furikake. Serve.