Vegetarian Bowl with Watermelon Poke 

Recipe adapted from 101 Cookbooks 

Serves 4 

Bowl Ingredients 

Watermelon Poke (recipe below) 

5 cup short-grain rice, cooked 

1 cup sprouts or micro greens 

½ English cucumber, thinly sliced into half rounds 

2 carrots, cut into matchsticks 

4 green onions, thinly sliced on the diagonal 

1 cup lightly cooked asparagus or other seasonal vegetable 

1 cup avocado, thinly sliced 

1 small jalapeno, thinly sliced 

 

Dressing 

5 tablespoons rice vinegar 

4 tablespoons sesame oil 

2 tablespoons low sodium soy sauce 

1 tablespoons ginger, peeled and finely grated 

1 teaspoon honey 

½ teaspoon s.a.l.t.sisters Orange Ginger Garlic Infused Sea Salt, if needed 

 

Assemble Bowls 

Whisk dressing ingredients in a small bowl.  Drizzle some of the dressing over the cooked rice and toss to mix.  Divide rice between 4 bowls.  Top each with sprouts or micro greens, cucumber, carrots, green onions, asparagus, avocado, and jalapeno. 

 

Watermelon Poke 

Zest from 1 lemon 

Fresh ginger, cut into a 1-inch cube, peeled, and grated 

1 tablespoon honey 

1 – 1 ½ teaspoon s.a.l.t. sisters Orange Ginger Garlic Infused Sea Salt 

1 tablespoon freshly squeezed lemon juice 

¼ cup unseasoned rice vinegar 

1/3 cup low sodium soy sauce 

2 tablespoons olive oil 

2 tablespoons toasted sesame oil 

2-3 pounds seedless watermelon 

 

 

 

 

Make the Ginger Sesame Soy Sauce 

Make the sauce by combining the zest, ginger, honey, Orange Ginger Garlic Infused Sea Salt, in a food processor and process until smooth.  Add the lemon juice, rice vinegar, and soy sauce and pulse to combine.  With the machine running, drizzle in the oils. 

 

Prepare the watermelon 

Slice the watermelon into cubes that are roughly ½ inch square.  Transfer to a large bowl, pour the sauce over the top of the watermelon and gently toss.  Refrigerate for a few hours, or overnight. 

 

 

s.a.l.t. sisters Charmane Andrews Skillen