Best Sesame And Soy Watermelon Poké Recipes

Sesame-and-Soy Watermelon Poké image

Provided by Mary Gonzalez

Yield Serves 6

Number Of Ingredients 11

3 pounds seedless watermelon, rind removed, cut into 1-inch pieces
1/2 cup unseasoned rice vinegar
1/4 cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon agave nectar
1 tablespoon ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Steps:

Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 minutes.
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-15 minutes.
Chill watermelon and sauce separately at least 1 hour.
To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Watermelon and sauce can be made 12 hours ahead. Keep chilled.

Watermelon

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 servings

Number Of Ingredients 21

1 mini watermelon, sliced
6 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon agave nectar
2 scallions, minced
2 tablespoons fresh ginger, minced
2 tablespoons white sesame seeds, toasted
1 teaspoon red chile flakes
1 medium cucumber
6 tablespoons mayonnaise
2 tablespoons sriracha
white rice, cooked, for serving
avocado, sliced, for serving
shelled edamame, for serving
nori sheet, for serving
pickled ginger, for serving
fresh cilantro, for serving
peanut, crushed, for serving
black sesame seed, for garnish, optional

Steps:

Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
Slice the cucumber into thin half moons and set aside.
In a small bowl, combine the mayo and Sriracha.
To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
Garnish with black sesame seeds, if desired.
Enjoy!