Watermelon Poke Bowl

INGREDIENTS

• 1 lime, zested and juiced
• ⅓ cup soy sauce
• ¼ cup rice vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• ¼ cup vegetable or canola oil
• 6 cups watermelon, cut into 1/2- to 3/4-inch cubes
• ½ cup vegan or regular mayonnaise (optional)
• 4 cups hot cooked short-grain white rice
• 2 ½ cups chopped cucumber
• 1 ¾ cups sliced radishes
• 1 cup hot cooked shelled edamame
• 2 avocados, halved and sliced
• Thinly sliced green onions
• Black or white sesame seeds (optional)

PREPARATION INSTRUCTIONS

• In a medium bowl, whisk together lime zest and juice, soy sauce, rice vinegar, ginger and honey. Slowly pour in vegetable oil, whisking until emulsified. Add watermelon and gently stir to coat. Refrigerate several hours or overnight.
• Using a slotted spoon, remove watermelon from marinade. If desired, make a sauce by stirring 2 tablespoons of the leftover marinade into mayonnaise.
• To serve: Divide rice among four bowls. Top with marinated watermelon, cucumber, radishes, edamame and avocados. Drizzle with mayonnaise sauce. Garnish with green onions and sesame seeds.

*MidwestLiving, July/August 2021