Breastfeeding Friendly Vegan Watermelon Poke Bowl
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Learn more āIngredients
4 servings
For the rice
- 2 cups sushi rice (short-grain white rice)
- 2 Ā½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the watermelon
- 6 cups seedless watermelon, cut into Ā¾-inch cubes (about Ā½ medium watermelon)
- 3 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp fresh ginger, finely grated
- 1 tsp nori flakes or 1 sheet nori, cut into thin strips
- 1 tbsp sesame seeds
For serving
- 1 medium cucumber, thinly sliced
- 1 medium avocado, sliced
- 2 green onions (scallions), thinly sliced (green tops only)
- 1 tbsp sesame seeds, for garnish (optional)
- vegan mayonnaise, for drizzling (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1ā2 minutes. Combine the rinsed rice and 2Ā½ cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice steams, stir together the 3 tbsp rice vinegar, sugar, and 1 tsp salt in a small bowl until the sugar and salt dissolve. Spread the cooked rice into a large mixing bowl and drizzle the vinegar mixture over it. Fold gently with a spatula until the rice is evenly coated and glossy, then spread it out to cool to room temperature.
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