Vegan Poke Bowl with Watermelon and Red Rice

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This playful bowl swaps fish for watermelon and leans into sweet, salty and spicy contrasts with red rice, avocado and soy dressing.

Serves: 4 people

Preparation time: 50 min

Ingredients

• Red rice – 300 g
• Mini watermelon – 1/2
• Spring onions – 2
• Lime – 1
• Pickled ginger – 90 g
• Soy sauce – 4 tbsp
• Sesame oil – 1 tbsp
• Cucumber – 1
• Avocados – 2
• Edamame – 175 g
• Wasabi peas or crunchy wasabi topping – 50 g

Method

STEP 1
Cook the red rice according to the packet directions and let it cool completely. Red rice stays a little firmer than sushi rice, which gives this bowl a pleasant bite.

STEP 2
Cut the watermelon into cubes and remove any obvious seeds. Slice the spring onions and cucumber thinly, then cut the avocados just before assembling so they stay green and fresh.

STEP 3
Stir the soy sauce with the sesame oil, lime juice and a spoonful of finely chopped pickled ginger to make a quick dressing with a little sweetness and tang.

STEP 4
Fill four bowls with the cooled rice and divide the watermelon, cucumber, avocado and edamame over the top in loose sections rather than mixing everything straight away.

STEP 5
Spoon over the dressing, add more pickled ginger, scatter with spring onion and finish with crushed wasabi peas for a spicy crunch.