Servings: 4

INGREDIENTS

• 1 cup low-sodium soy sauce

• ¼ cup sesame oil

• 2 ea limes, juiced

• 2 Tbsp grated fresh ginger

• 1 Tbsp sugar

• 1 tsp sambal

• 4 cups medium-dice watermelon

• 8 cups cooked short-grain rice

• 1 cup edamame

• 1 cup medium-dice cucumber

• 1 ea avocado, medium dice

• ½ cup pickled ginger

• ¼ cup sliced scallion

• As needed toasted black and white sesame seeds

DIRECTIONS

1. In a medium bowl, assemble poke sauce by whisking together the soy, sesame oil, lime juice, grated ginger, sugar, and sambal.

2. In a medium bowl, mix the watermelon with the poke sauce. Utilize just enough sauce to coat watermelon. Refrigerate remaining poke sauce for later use. Store for up to 7 days.

3. For each serving, place 2 cups rice in the bottom of a serving bowl and top with 1 cup watermelon poke. Arrange ¼ cup edamame, ¼ cup cucumber, ¼ avocado, 2 Tbsp pickled ginger, and 1 Tbsp scallion according to picture. Garnish with sesame seeds. Serve immediately.

Recipe courtesy of Chef David Viviano | Photography: Carlos Garcia | Food Styling: Peg Blackley & Bree Williams