Whisk together sesame oil, rice vinegar, and soy sauce in a medium bowl. Add watermelon; toss to coat. Marinate at room temperature 15 minutes.
Made the switch to vegetarian and missing flavorful poke bowls? No worries! Replace the fish with roasted watermelon in this easy recipe.
Servings and Ingredients
|3 tbsp. Hy-Vee toasted sesame oil|
|2 tbsp. unseasoned rice vinegar, divided|
|2 tsp. Hy-Vee less sodium soy sauce|
|4 c. watermelon, cut into 1/2-inch pieces|
|1 c. shredded carrots|
|2 c. Hy-Vee instant long grain white rice, cooked and chilled|
|1 c. frozen edamame, steamed and cooled|
|1 c. Hy-Vee Short Cuts pineapple|
|Culinary Tours bang bang sauce, for serving|
|Sesame seeds, for garnish|
Things To Grab
- Medium bowl
- Large rimmed baking pan
- Parchment paper
- 4 serving bowls
Meanwhile, preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper; set aside. Place watermelon in a single layer in baking pan; reserve marinade in bowl.
Bake 40 to 45 minutes or until slightly golden, turning occasionally. Transfer to a bowl; refrigerate 2 hours or overnight. Add carrots to reserved marinade in bowl and toss to coat. Cover and refrigerate 2 hours or overnight.
To serve, divide rice among 4 serving bowls. Arrange baked watermelon, carrots, edamame, and pineapple on top of rice. Drizzle with bang bang sauce and garnish with sesame seeds, if desired.
Hy-Vee Test Kitchen