Watermelon POKE

WHAT YOU WILL NEED:
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

Sauce:

• 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

Finishing:

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

HOW TO:

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;