Watermelon POKE


for 3-4 portions

Watermelon Tuna Marinade:

  • 1 tbsp maple syrup
  • ½ mini seedless watermelon, slices
  • ¼ tsp dry chillies
  • 2 tsp soy sauce
  • Juice from ½ lime
  • 1 tbsp sesame oil


  • ¼ cup macadamia nut, crushed
  • 1 tbsp mushroom sauce
  • 1 tbsp vegan fish sauce(optional)
  • 1 tbsp soy sauce
  • 1 tbsp palm sugar(or coconut sugar)
  • 1 tbsp grated ginger
  • 1 garlic clove, minced
  • 1 tbsp sesame oil
  • 3 scallions, chopped
  • ¼ cup seaweed flakes

Sesame Tofu;

  • 300g tofu, in cubes
  • 1 tbsp golden sesame seeds
  • 1 tbsp black sesame seeds
  • ½ tsp salt
  • 1tsp olive oi


  • 300g shitakes
  • 150g cooked edamame
  • 200g sushi rice



  1. Watermelon Marinade; Cover the watermelon slices with the marinade sauce and let it rest in the fridge for 1h min, 1 day if possible;
  2. Make the sauce by mixing all the ingredients together in a small container and keep it in the fridge until it’s time to serve;
  3. Mix the tofu with the sesame seeds, salt and oil and roast it at 200°C for about 20 minutes. Set aside;
  4. Roast the watermelon slices with the marinade liquid for about 40-60 minutes at 200°C
  5. Let the watermelon cool down and cut it in small cubes. Set aside;
  6. Drizzle some olive or sesame oil and fry the shitake mushroom with some soy sauce for about 3-5 minutes. Set aside;
  7. Cook the rice according to the package instructions and set aside to cool down;
  8. Make the bowls with the rice on the bottom, topped with thewatermelon tuna, tofu crisps, edadame, shitakes and generous amount of the macadamia sauce;



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