Watermelon Poke Bowl

Stella Star Ingredient: 1 small watermelon, cut into 4 steaks, rinds removed


  • 1 small watermelon, cut into 4 steaks, rinds removed (Stella Star Ingredient)
  • Watermelon steak marinade:
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon wasabi from the tube
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Pickled cucumbers:
  • 2 mini cucumbers, thinly sliced
  • Salt to taste
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons water
  • Spicy mayo:
  • 1 tablespoon mayo
  • 1 tablespoon chili paste
  • 1 tablespoon Sriracha
  • Dressing for toppings:
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • Toppings:
  • Avocado, cubed
  • Rehydrated wakame seaweed
  • Sesame seeds
  • Shredded carrots
  • Fried onions
  • Scallions, cut into very thin, long strips
  • Thinly sliced jalapeños
  • For serving:
  • Steamed brown sushi rice


  1. Place cucumbers in a small bowl and sprinkle with salt.
  2. Heat the oven to 425°F. Lay the watermelon steaks on a baking sheet. Combine the rice wine vinegar, soy sauce and wasabi, and drizzle over the steaks. Flip the steaks over, allowing the watermelon to absorb the marinade on all sides. Sprinkle with salt and pepper. Drizzle with olive oil, and bake in the oven until tender, about 15-20 minutes.
  3. Make the spicy mayo: Combine the mayo, Sriracha, and chili paste, and set aside.
  4. Rinse the cucumbers, then return to bowl along with a couple tablespoons of water, sugar and rice wine vinegar. Set aside.
  5. Submerge the seaweed in a bowl of cold water and leave for about 5 minutes. In another small bowl filled with ice water, submerge the cut scallions and set aside.
  6. Remove the watermelon steaks from the oven, cut into bite-sized cubes, and allow to cool slightly while you make the dressing.
  7. Combine the lemon juice, soy sauce, toasted sesame oil and rice vinegar. Add the cubed watermelon, cubed avocado, rehydrated seaweed and scallions, and toss. Place on top of brown rice.
  8. Drain the cucumbers by squeezing away the liquid with your hands. Place on top of the bowl, along with the shredded carrots, jalapeño and sesame seeds and other desired toppings. Drizzle on the spicy mayo and serve