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  • stephvandyke

Sweet and Savory Vegetarian Poke


I've tasted a variety of vegetarian poke bowls that have been satisfying, but this is the first I've had that didn't leave me missing the fish just a little bit.


It all starts with this watermelon poke recipe I found. I combined this recipe with my usual tuna poke tricks for a bowl I can't wait to recreate again.


Ingredient partner dish: Many of the ingredients of this dish mirror those in Watermelon Gazpacho - a simple summertime dish with complex flavor.


Servings: 4

Ingredients:

For the watermelon poke:

  • Grated zest of 1 lemon

  • Fresh ginger, cut into a 1-inch cube, peeled, and grated

  • 1 tablespoon honey

  • 3/4 teaspoon cayenne

  • 3/4 teaspoon fine-grain sea salt

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup unseasoned (brown) rice vinegar

  • 1/3 cup soy sauce (low-sodium is ok)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons toasted sesame oil

  • 3 pound seedless watermelon (small melon)

For the poke bowl:

  • 1 cup jasmine rice

  • 1½ cups low fat coconut of milk

  • ½ cup water

  • 1 tbsp soy sauce

  • 1 tbsp unseasoned rice vinegar

  • 8-10 stalks of asparagus

  • 6 oz lightly fried tofu

  • 1 cup shelled edamame

  • 1/2 cup roughly chopped cilantro

  • 3/4 cup micro-greens of your choice

  • 2 radishes, finely sliced

  • 1 cucumber, finely sliced

  • 1 shallot, finely sliced

  • Furikake (or sesame seeds) to top

  • Optional: I prefer to include Tomayago (Japanese omelet). If you have the time and ingredients, give it a try.

Instructions:

  1. Prepare the watermelon poke as per the instructions. The poke needs to marinate for a couple of hours to reach its full potential.

  2. Prepare the coconut rice:

  3. Combine the coconut milk, water, rice vinegar, and 1 tbsp of soy sauce in a small sauce pan. Bring to a boil.

  4. Add in the rice. stir, and simmer for 15-20 minutes until liquid is absorbed.

  5. Toss the asparagus in olive oil and sea salt, and bake at 350 for about 12 minutes.

  6. Make the crispy shallots: sauté over medium heat in olive oil for about 5 minutes until golden brown and crispy

  7. Put it all together as shown below. Top the main ingredients with the crispy shallots, cilantro, and a drizzle of soy sauce.

OPTIONAL: Tomago Egg: https://www.allrecipes.com/recipe/221923/japanese-tamago-egg/



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