Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

All the flavors, textures, and vibrant colors of a traditional poke bowl, but with cubed watermelon instead of raw fish.

Paige Grandjean
Also appeared in: Health, July, 2020


Credit: Greg DuPree

Recipe Summary test

20 mins
50 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over medium-high. Add edamame, and cook until tender and bright green, about 2 minutes. Using a slotted spoon, transfer edamame to a bowl of ice water for 5 minutes. Return water to a boil. Add rice; cook, uncovered, stirring occasionally, until tender, 22 to 26 minutes. Drain rice, and cool about 10 minutes.

  • Meanwhile, whisk together soy sauce, vinegar, lime juice, sesame oil, and sugar in a large bowl. Add watermelon; toss to coat. Let stand for 5 minutes.

  • Divide rice evenly among 4 bowls (about 3/4 cup each). Evenly divide edamame, cucumber, carrots, avocado, and ginger among bowls. Using a slotted spoon, transfer watermelon to bowls. Drizzle servings with remaining dressing. Sprinkle with sesame seeds; serve with lime wedges.

Nutrition Facts

438 calories; fat 18g; saturated fat 3g; fiber 10g; protein 11g; carbohydrates 61g; sugars 10g; sodium 360mg; iron 3mg; calcium 69mg.