This recipe is a fresh and original reinterpretation of the classic Hawaiian poke bowl.
This dish is served directly in a hollowed-out half melon, which acts as a natural bowl, adding an aesthetic touch and a slight fruity aroma.
Inside the melon, a layer of perfectly cooked white rice forms the base.
Cubes of fresh sashimi-grade tuna are placed on top of the rice, offering a soft texture and a delicate flavor. The cubes of melon pulp, previously cut from the hollowed half, add a juicy sweetness that blends harmoniously with the saltiness of the tuna and the slight acidity of the seasoned rice.
Thin strips of nori seaweed, thin slices of avocado, edamame, along with a final touch of soy sauce, complete the dish.
The result is a nutritionally balanced dish, rich in proteins, complex carbohydrates, and vitamins, ideal for a fresh and healthy summer meal.
Served in the melon, this poke bowl is a masterpiece of presentation and taste, combining tradition and innovation in a unique culinary experience.
Ideal to serve as a single meal or as an appetizer, it’s always impressive.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for preparing the exotic poke
- 1 melon
- 3/4 cup Arborio rice
- 10.5 oz tuna
- 1 tbsp nori seaweed
- 1 avocado
- salt
- 1/2 tbsp sesame oil
- 2 tbsp soy sauce
- 3.5 oz edamame
- 1/2 lime
Tools
- 1 Knife
- 1 Spoon
- 1 Small pot
Steps
To prepare the delicious exotic poke, start by cutting the melon in half.
Then, with the help of a spoon, remove the seeds and empty it. Cut half of the pulp into cubes and set aside. Use the hollowed-out melon as a bowl.
In the meantime, cook the rice in plenty of salted water for the minutes indicated on the package.
Then drain it and let it cool.
Cut the frozen or thawed tuna into cubes.
In a bowl, mix the soy sauce, sesame oil, and lime juice.
Add the tuna cubes to the marinade and mix gently. Let it marinate in the fridge for at least 15 minutes and then drain.
Peel the avocado and cut into thin slices.
Fill the two halves of the melon with all the ingredients, mix gently, and season, as desired, with more soy sauce and…enjoy it all.
Tips and Storage
Use frozen or thawed tuna to ensure optimal flavor and food safety.
Choose a ripe but firm melon to facilitate emptying and ensure a sweet and juicy flavor
You can add other fresh ingredients such as grated carrots, thinly sliced radishes, diced mango, or red peppers to add color and variety.
Store the ingredients separately in airtight containers. Marinated tuna, cooked rice, and other fresh ingredients (such as melon and avocado) should be refrigerated separately.
The marinated tuna can be stored in the fridge for up to 24 hours. Beyond this period, the raw fish may lose its freshness and food safety.
For the best flavor and freshness, it is advisable to consume the poke bowl immediately after assembly. Fresh ingredients such as avocado and melon tend to oxidize and lose their texture over time.
You can serve it at room temperature or if you heat it up, add a bit of milk.
