Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.24 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the marinade
- 5tablespoons soy sauce (reduced salt)
- 2tablespoons rice wine vinegar
- 5centimeters ginger, peeled and grated
- 1 medium lime, juiced
- 2tablespoons toasted sesame oil
- 1tablespoons sriracha sauce
- 1 small watermelon, rind removed, sliced into cubes
- 500grams wholegrain rice, ready cooked
- 4 medium spring onions, sliced into matchsticks
- 200grams edamame, frozen
- 1 large avocado, chopped into cubes
- 2 medium carrots, peeled and chopped into matchsticks
- 2tablespoons sesame seeds
Description
This delicious new take on marinated tuna is a summery and light way to enjoy plant-based poke flavours.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Whisk the soy sauce, vinegar, ginger, lime juice, sriracha and toasted sesame oil together in a medium bowl. Add the watermelon cubes and stir to coat well with the marinade.
Step 2 of 4
Using a slotted spoon, remove the watermelon cubes from the marinade and spread out in a single layer on a baking tray. Reserve the excess marinade. Bake for 40 minutes, turning halfway through.
Step 3 of 4
Cook the rice according to pack instructions, drain and set aside. Bring a pan of water to the boil and cook the edamame for 5 minutes. Drain and set aside.
Step 4 of 4
Divide the rice between 4 bowls, add the edamame, carrots, avocado and spring onions, drizzle over the remaining marinade, top with the watermelon sashimi and serve.
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