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!

​

​

​