Watermelon Poke Bowl
4/4
Reviews (2)
4
Have Made It
This raw fish salad is one of the best of Hawaiian cuisine. The word “poke” comes from the Hawaiian word for “slice or cut.”
Ingredients
Instructions
- In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
- 10 minutes before serving, add avocado and return to refrigerator.
-
Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.
Recipe Video
Nutritional Facts
- Serving size
- 1
- Calories per serving
- 130
- Fat per serving
- 9g
- Saturated fat per serving
- 1.5g
- Cholesterol per serving
- <5mg
- Sodium per serving
- 670mg
- Carbohydrates per serving
- 11g
- Fiber per serving
- 4g
- Sugar per serving
- 4g
- Protein per serving
- 4g
Reviews
I’m no good at the kitchen but this was so easy to do and only the best poke I have had
Delicioso!!!!!