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