This colorful dish is perfect for summertime. The sweet and juicy watermelon is paired with savory seaweed, crunchy cucumber, and creamy avocado, all served over a bed of rice. It's a fun, delicious, and vegan way to enjoy the classic Hawaiian dish.

Quick Info

⏱️ 80 min • 🍽️ 4 servings • ⭐ 93%

Nutrition

419 cal • 7g protein • 51g carbs • 23g fat

Tags

[Dairy-Free] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Lunch] • [Fusion] • [Under 1 Hour]

Ingredients

• 1 mini watermelon, sliced
• 6 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon sesame oil
• Juice of 1 lime
• 1 tablespoon agave nectar
• 2 scallions, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons toasted white sesame seeds
• 1 teaspoon red chile flakes
• 1 medium cucumber
• 6 tablespoons mayonnaise
• 2 tablespoons Sriracha
• Cooked white rice, for serving
• Sliced avocado, for serving
• Shelled edamame, for serving
• Nori sheets, for serving
• Pickled ginger, for serving
• Fresh cilantro leaves, for serving
• Crushed peanuts, for serving
• Black sesame seeds, for garnish (optional)

Instructions Preview

1. Using a sharp knife, cut around the waterm…
2. Transfer 4 cups (600 g) to a medium bowl, …
3. In a small bowl, combine the soy sauce, ri…

…and 7 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian