Compressed Watermelon Poke

A delicious and refreshing vegan version of the Hawaiian classic dish.

Ingredients

Servings

Serves 4
1 cup Franks ® Stingin' Honey Garlic Sauce
1/4 cup Soy Sauce
1/4 cup Yuzu Juice
1 tsp Sesame Oil, toasted
3/4 tsp McCormick Culinary ® Ginger, Ground
1/2 tsp McCormick Culinary ® Japanese Seven Spice
1/2 tsp Lime Zest
6 cups Watermelon, 1/2" dice
1/4 cup Nori, shredded
1/4 cup Scallions, slivered
As Needed McCormick Culinary ® Japanese Seven Spice

Procedure

Prep

In a bowl, whisk together Stingin' Honey Garlic Sauce, soy sauce, yuzu juice, ginger, sesame oil, Japanese Seven Spice, and lime zest. Whisk until well mixed.
Place watermelon in a vacuum seal bag. Pour honey garlic mixture into bag. Lay flat so that watermelon is in a single layer. Pull a full vacuum. Allow to marinate for 20- 30 minutes.
Strain watermelon from liquid. Reserve liquid if desired. Hold refrigerated for service.

Service

For each serving, plate 1 cup of prepared watermelon poke on desired plate. Garnish with 1 tablespoon each nori and scallions. Sprinkle with additional Seven Spice. Serve chilled.

CHEFís TIP!

If a vacuum sealer is unavailable, simply marinate watermelon overnight.

Reserved poke liquid can be used to make dressings or even cocktails! Try with some whiskey for a fun side car to the main dish.

Serve over sushi rice with toppings such as cucumbers, pickled cabbage, or seaweed salad for a more complete meal.

Recipe type: Appetizers

Ingredients

Servings

Serves 4

Procedure

Prep

Service

CHEFís TIP!

Japanese Seven Spice

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