Because you will love this recipe
Poke bowls exploded in popularity for a good reason. They are vibrant, customizable and full of bold flavors. But if you have searched for a vegetable -based version that is as satisfactory as the traditional fish bowl, your answer is here. This bowl of vegan watermeus is a fresh and bright rotation on the classic – and it is as beautiful as delicious.
Instead of raw fish, we use juicy marinated watermelon cubes Marukan Lite Seasoned Rice VinegarGluten -free tamari, toasted sesame oil and ginger. The result? A bitters surprisingly similar to a sushi with a clean and refreshing taste. Combined with vegetables in spicy brine, creamy avocado and soft sushi rice, this bowl affects all the right notes. It is also gluten -free, milk without eggs, walnuts, vegetarian and vegan, so everyone can dig.
What you need
You will like how simple this recipe is to join with a few points of land and fresh ingredients:
For “Sushi” watermelon:
For Sushi rice:
For vegetables in brine and mango:
For assembly:
- Avocado
- Edamame Sseded
- Nori Strips (optional)
- Sesame seeds and green onions
Tips and variants
- Make it spicy: add a thread of sriracha or jalapeños sottaceto for a kick.
- Change the wheat: not in sushi rice? Full rice test, quinoa or even cauliflower rice.
- No mango? No problem: use papaia or pineapple for a different tropical touch.
- Add crunch: top with crushed roasted peanuts or crunchy shallots for the consistency.
- Prepare in advance: marinate the watermelon and solar the vegetables the night before to save time.
Frequent questions
Does the watermelon really have poke’s flavor?
Surprisingly, yes! The marinade gives the watermelon a salty flavor rich in umami which imitates the consistency and taste of raw fish, especially after she sat.
Can I do it in advance?
Yes, but for the best results, assemble just before serving to keep the plots fresh. You can prepare and archive each component separately.
How far can I make the components of this recipe?
Vegetables in brine and mango can be made up to a week. Sushi rice and watermelon can be made up to 24 hours.
What makes this vegan recipe?
Each ingredient comes from plants, without animal products involved. Even better, it is devoid of common allergens, making it safe for most eaters.
This bowl of vegan watermeus that brings together everything you love poke – sweet, salty, spicy and fresh – without fish. Whether you are vegetable or simply curious, try this colorful bowl. It is light, nutritious and seriously fun to eat. Ready to amaze your taste buds?
For “Sushi” watermelon:
For vegetables beaten quickly:
Prevent the screen from becoming dark
Prepare the sushi for watermelon:
Put the watermelon in a bowl, add the Marukan Lite, Tamari seasoned rice vinegar, sesame oil, grated ginger and sesame seeds. Gently launch the watermelon cubes in the marinade and let it rest for at least 15 minutes (or up to 1 hour for a deeper flavor).
Sottaceto the vegetables:
In a small bowl, mix the cucumber, the carrots and the radish with the rice vinegar seasoned by Marukan Lite, the maple syrup and the salt. Leave to rest for 10-15 minutes, stirring occasionally.
The mango is underground:
In a small bowl, launches the mango slices with Marukan Lite seasoned vinegar, salt, maple syrup and pepper flakes, if you use.
Leave sitting for at least 10 minutes, stirring occasionally.
Assemble poke bowls:
Divide the sushi rice between two bowls.
Arrange the marinated watermelon, the pickled mango, the vegetables in brine, the eduamame and the avocado at the top.
Sprinkle with sesame seeds and add stripes of nori, if you use.
Garnish with green onions in slices and serve immediately.
Calories: 637KcalCarbohydrates: 95GProtein: 15GFat: 22GSaturated fat: 3GPolynsaturo fat: 5GMonolysatuine fat: 12GTrans fat: 0.01GSodium: 2005mgPotassium: 896mgFiber: 13GSugar: 5GVitamin A: 5706IuVitamin C: 15mgSoccer: 115mgIron: 4mg
Nutritional information is calculated automatically, so they should be used only as approximation.
