Watermelon poke bowl

Total time: 30m
Preparation Time: 30m

For 2 people


Lauren  - laurencariscooks

Nutritional Information

Contains 635 Kcal, 18g Protein, 98g Carbohydrates, 17g Fat


  • Melon
  • 200 g watermelon, cut into approx. 1 cm cubes
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Rice
  • 200 g sushi rice
  • 3 dl water
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt
  • Remaining ingredients
  • 100 g edamame (beans removed from the pods)
  • 1 carrots, cut into sticks
  • 1 spring onions incl. green parts, cut into rings
  • 4 radish, thinly sliced
  • 2 tsp lemon juice
  • 0.25 tsp wasabi paste
  • 1 avocado
  • 2 tsp black sesame seeds

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  • Melon

    In a bowl, mix the melon with the soy sauce and vinegar, marinate until ready to serve.
  • Rice

    Rinse the rice in cold water in a sieve, drain well, transfer to a pan with water, bring to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins., leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Place the rice in a bowl, fluff up with a fork. Heat the vinegar with the salt and sugar, stirring until the sugar has dissolved. Drizzle the warm liquid over the rice, mix carefully with a fork. Divide the rice into 2 bowls.
  • Remaining ingredients

    Remove the melon from the marinade, arrange on top of the rice. Place the edamame beans, carrots, spring onions and radish in the bowl also. Drizzle the avocado with lemon juice, mash with a fork, mix in the wasabi, spoon on top of the bowls. Sprinkle with sesame seeds.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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