2. Watermelon Poke Bowl

(Serving size 3 bowls)

Main Ingredients:

Produce

  • 1 small cucumber

  • 1/4th of a medium watermelon

  • 1 avocado

Grain

  • ¾ cup short-grain rice

Dressing

  • 2 tsp sesame oil

  • 2 tbsp tamari/soy sauce

  • 1 tbsp rice vinegar

  • 2 stalk green onion

  • 1 clove garlic

  • 1 tbsp sugar/honey

Toppings

  • 1 nori sheet

  • 1 TBSP sesame seeds

Instructions to Cook the rice

  • Rinse and dry all produce. Add the sushi rice blend, a pinch of salt, and 1¾ cups water to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until cooked, about 15 to 18 minutes. Let stand for 5 minutes.

Prepare the vegetables

  • Thinly slice the cucumber into rounds. Cube Watermelon into smaller size.

Make the dressing

  • In a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, chopped green onion, and seaweed flakes.

Slice the avocado

  • Halve and remove the pit from the avocado. Slice the flesh.

Finish it up

  • When the rice is done the cooking, fluff it a bit to cool it off slightly.

Assembly

  • Scoop the rice into shallow bowls. Top with the watermelon, cucumber, and avocado. Sprinkle watermelon poke bowls with sesame seeds, nor sheets and drizzle with dressing​. Enjoy!

Watermelon Soda (whole class)

  • ½ medium watermelon

  • ¼ cup or more sugar

  • 4 cup sparkling water/club soda

  • 1 lime

Preparations - 

  • Chop up ½ of a medium watermelon and add to your blender. Squeeze the juice of 1 lime into the blende.

  • Measure and add ¼ C sugar to the blender with the fruit. Blend everything until the watermelon is smooth. Add 4 C sparkling water and stir. Taste, adjust flavors and top with.

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