This to-die-for plant-based take on poke stars marinated watermelon cubes.
Shopping tip: A firm-ripe watermelon is best so that the cubes don’t dissolve in the marinade.
This recipe was developed by Julia Levy.
Photo: Victor Protasio
low-sodium soy sauce or tamari
2teaspoonsgrated fresh ginger
2teaspoonschili-garlic sauce
14cupunseasoned rice vinegar, divided
3cups12-in.
Gently fold in watermelon cubes.
Let stand at room temperature, stirring occasionally, for 20 minutes.
Meanwhile, place 112 cups water and rice in a small saucepan; bring to a boil over medium-high.
Let stand, covered, for 10 minutes.
Stir sugar, salt, and remaining 2 tablespoons vinegar in a small bowl.
Gently fold into cooked rice.
Mix mayonnaise and sriracha in a small bowl.
Serve rice in bowls topped with marinated watermelon, avocado, carrots, and cucumber.
Drizzle with sriracha mayonnaise.
Serve with desired toppings.
