Recipe courtesy of Justin Chapple

Soy-Ginger Watermelon Rice Bowls with Avocado and Cucumber

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
This refreshing adaptation of Hawaiian poke features juicy soy-and-ginger-marinated watermelon instead of the traditional raw fish. Avocado and cucumber lend both creaminess and crunch while a bed of seasoned sushi rice makes this a satisfying vegetarian main course.



  1. In a medium saucepan, bring 1 3/4 cups plus 2 tablespoons water to a boil. Add the rice and a pinch of salt and return to a boil. Stir once, then cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam for 20 minutes.
  2. Meanwhile, in a medium bowl, mix the scallions with the ginger, soy sauce, canola oil and 2 tablespoons rice wine vinegar. Add the watermelon and gently toss to coat. Let marinate while you prepare the rest of the recipe. Stir gently occasionally. 
  3. In a small bowl, whisk the mayonnaise and sriracha. 
  4. Gently fluff the sushi rice with a fork or rice paddle. In a small bowl, mix the sugar with the remaining 1/4 cup rice vinegar until dissolved. Drizzle over the rice and then gently fold the rice to mix. 
  5. Divide the rice between 4 bowls and top with the avocado, cucumbers and watermelon. Drizzle with the sriracha mayo and sprinkle generously with the furikake. Serve. 

Cook’s Note

Furikake is an umami-packed Japanese seasoning that typically includes sesame seeds, nori, and bonito flakes (dried and shaved tuna). If you’re vegetarian, look for a version that does not contain bonito. If you cannot find it altogether, you can also use toasted sesame seeds and crumbled toasted nori snacks.