Serves: 4
Prep Time: 15 Minutes
Cook time: 40 Minutes
Nothing says summer quite like a nice, sweet & refreshing chunk of watermelon - but this wonderful juicy fruit has so many more uses than just cutting it in to triangles & being eaten straight. Watermelon is a remarkable fruit when used in a savoury application - particularly in place of fish. When roasted and seasoned, it takes the place of salmon or Tuna very nicely in sushi or like we've done here, in a Poke bowl with plenty of other fresh vegetables and a tangy sesame sauce.
I like to enjoy this on a hazy summer afternoon in the back garden where I can hear the birds sing while enjoying all of the different textures and flavours that a Poke bowl has to offer. Watermelon prepared in this way is also great in sushi rolls or skewered with mushrooms and peppers & cooked over the barbecue. Your summer simply will not be complete without trying this dish - and while we are all stuck at home this year due to the ongoing pandemic situation globally, why not try something new & bring the summer holiday to you?
A quick note on the rice, I recommend short grain or sushi rice as it takes to the seasoning nicely and does not get so clumpy as a longer grain like basmati. Always rinse your rice a few times until the water runs clear, this is to get rid of excess starch and prevent the gumminess that can occur when cooking rice sometimes.
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Ingredients
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Method
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Local Suppliers
Serves 4
- 1.5 Cups Sushi Rice (Rinsed)
- 1/4 Cup Mirin + 2 Tablespoons (Use 1/2 Cup white wine with 2 tablespoons of sugar if you don't have this to hand).
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 4 Tablespoons Rice Wine Vinegar/Apple Cider Vinegar
- 2 Tablespoons Sweet Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Granules (Or 3 cloves garlic, crushed)
- 2 Tablespoons Tamari or Light Soy
- 2 Tablespoons Olive Oil
- 1/2 Medium Sized Cucumber with centre removed.
- Brocolli (I use Tenderstem here, but regular will also work here).
- 2 Spring Onions
- 2 Avocados (Half per person)
- 1 Red Bell Pepper
- 1 Tablespoon Sesame Oil
- 1/4 Cup Mayonnaise or Vegan Mayo
- Sesame Seeds
Life is short so enjoy yourself,
Beckha
- Preheat the oven to 180°C (350°F, gas Mark 4).
- Cut the Watermelon into Slices approximately 1 inch thick - remove the rind and cut into chunks of approximately 1 inch.
- Add the Watermelon to a baking tray along with the olive oil, paprika, garlic granules, onion powder and soy sauce - toss to coat the pieces. Add to the centre of the oven and cook for 25 minutes.
- Rinse the rice and place in a pot over medium-low heat with 3 cups of water for 7-10 minutes sealed with a tight lid (grains should be opaque) - remove from heat and leave to steam for another 5-10 minutes.
- After halving the cucumber lengthways & removing the core, cut into crescent shaped slices - add to a bowl with 1 Tablespoon of Mirin, 2 Tablespoons of Rice Wine Vinegar, Sugar & Salt. Toss to coat and let this sit until ready to serve.
- Heating 1 Tablespoon of olive oil in a pan over a medium high heat, add the broccoli florets - cook until slightly tender and with a bit of a charring. This should take 7-8 minutes.
- Dice the avocado & red bell pepper & finely slice the shallots.
- Remove the watermelon from the oven and drain the excess liquid from the tray.
- Drain the pickling liquid from the cucumber slices.
- Take the rice and add 1/4 cup of Mirin & 2 Tablespoons of Rice Wine Vinegar - fluff through with a fork to ensure this is well dispersed.
- For the sauce, combine the Mayo, Sesame oil, 1 Tablespoon of Mirin & 2 Tablespoons of vinegar, whisk until fully emulsified.
- Serve by placing the race in the bottom of the bowl and topping with your prepared chosen veggies, a generous drizzle of sauce and some sesame seeds.
- Enjoy!
Life is short so enjoy yourself,
Beckha
- Cucumber from Glebe Farm Organics, Killaloe, Co. Clare.