Bailey Ruskus, also known as Chef Bai, creates delectable vegan recipes for all.
She’s given us exclusive access to one of her recipes that you can only get in her cookbook, Cook. Heal. Go Vegan!
Read more about this recipe from the Chef herself:
“This dish will deeply satisfy and refresh you at the same time. I always get a craving for poke when summer comes around and the plant world really delivers here. The umami flavors of the marinade match perfectly with the sweetness of the watermelon, and the spicy sauce? Well, trust me when I say you’ll want to put this sauce on everything, not just this dish!
As important as flavor is, finding a way to have sustainable “seafood” is even more important in our world today. Flavor and sustainability all in one dish… watermelon poke for the win!”
We’re so excited to share this recipe with you, and hope that you’ll enjoy this recipe and more of Chef Bai’s vegan creations from her cookbook.
Watermelon Poke Bowl
By Chef Bai as seen in Cook. Heal. Go Vegan!
A refreshing, vegan take on poke with sweet, spicy, and umami flavors all in one!
Makes 2 poke bowls.
The Goods:
The Marinated Watermelon:
½ small watermelon (500 g), peeled and cubed to ½ inch cubes
¼ cup (60 ml) coconut aminos
2 tbsp (30 ml) sesame oil
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) liquid aminos
1 tbsp rice vinegar
The Spicy Sauce:
½ cup (120 ml) vegan mayo
1 tsp sriracha (more if you’re feelin’ spicy)
1 tsp lime juice
1 tsp rice vinegar
The Poke Bowl:
2 cups (370 g) cooked rice of choice
1 small (100g) cucumber, sliced
2 small (30 g) watermelon radish, sliced
1 large (120 g) avocado, peeled, seeded and sliced
1 medium (80 g) carrot, shredded
1 (12 g) green onion, sliced
1 tsp sesame seeds
2 (1 g) nori sheets, sliced
1 lime, sliced for garnish
The Method:
In a mason jar, add all of the ingredients for the marinated watermelon, besides the watermelon.
Mix well with a fork or cover with a lid and shake until combined.
Add watermelon to a fridge safe bowl and pour marinade over the top. Make sure to gently mix to cover all watermelon without breaking any of the little pieces. Refrigerate for 30 min- overnight.
In another bowl, combine all of the ingredients for the spicy sauce. Mix ingredients well, taste for desired spiciness and set aside.
It’s time to build your bowls! Grab two bowls and first put your rice on the bottom.
Next up, place a big scoop of your poke right in the middle. Start to add the cucumber, watermelon radish, sliced avocado, carrot, green onion and nori sheets all around the watermelon poke. Don’t forget to have fun with it!
Last up, sprinkle the sesame seeds on top, drizzle your spicy sauce and squeeze a lime to add the final touch.
Bailey Ruskus, also known as Chef Bai, creates delectable vegan recipes for all.
She’s given us exclusive access to one of her recipes that you can only get in her cookbook, Cook. Heal. Go Vegan!
Read more about this recipe from the Chef herself:
“This dish will deeply satisfy and refresh you at the same time. I always get a craving for poke when summer comes around and the plant world really delivers here. The umami flavors of the marinade match perfectly with the sweetness of the watermelon, and the spicy sauce? Well, trust me when I say you’ll want to put this sauce on everything, not just this dish!
As important as flavor is, finding a way to have sustainable “seafood” is even more important in our world today. Flavor and sustainability all in one dish… watermelon poke for the win!”
We’re so excited to share this recipe with you, and hope that you’ll enjoy this recipe and more of Chef Bai’s vegan creations from her cookbook.Author: MaryRuth Ghiyam
Ingredients
The Marinated Watermelon
½ small watermelon (500 g), peeled and cubed to ½ inch cubes
¼ cup (60 ml) coconut aminos
2 tbsp (30 ml) sesame oil
1 tbsp (15 ml) sriracha
1 tbsp (15 ml) liquid aminos
1 tbsp rice vinegar
The Spicy Sauce
½ cup (120 ml) vegan mayo
1 tsp sriracha (more if you’re feelin’ spicy)
1 tsp lime juice
1 tsp rice vinegar
The Poke Bowl
2 cups (370 g) cooked rice of choice
1 small (100g) cucumber, sliced
2 small (30 g) watermelon radish, sliced
1 large (120 g) avocado, peeled, seeded and sliced
1 medium (80 g) carrot, shredded
1 (12 g) green onion, sliced
1 tsp sesame seeds
2 (1 g) nori sheets, sliced
1 lime, sliced for garnish
Directions
In a mason jar, add all of the ingredients for the marinated watermelon, besides the watermelon.
Mix well with a fork or cover with a lid and shake until combined.
Add watermelon to a fridge safe bowl and pour marinade over the top. Make sure to gently mix to cover all watermelon without breaking any of the little pieces. Refrigerate for 30 min- overnight.
In another bowl, combine all of the ingredients for the spicy sauce. Mix ingredients well, taste for desired spiciness and set aside. It’s time to build your bowls! Grab two bowls and first put your rice on the bottom.
Next up, place a big scoop of your poke right in the middle. Start to add the cucumber, watermelon radish, sliced avocado, carrot, green onion and nori sheets all around the watermelon poke. Don’t forget to have fun with it!
Last up, sprinkle the sesame seeds on top, drizzle your spicy sauce and squeeze a lime to add the final touch.
