Best 5 Soy Ginger Watermelon Rice Bowls With Avocado And Cucumber Recipes

Are you looking for a healthy and flavorful meal that combines the sweet and savory flavors of watermelon and soy ginger? If so, our recipe for soy ginger watermelon rice bowls with avocado and cucumber is sure to please. This dish is loaded with fresh, summery ingredients and is perfect for a light lunch or dinner and is packed with nutrition.

Check out the recipes below so you can choose the best recipe for yourself!

WATERMELON "POKE" BOWL RECIPE BY TASTY

Watermelon

Here's what you need: mini watermelon, soy sauce, rice vinegar, sesame oil, lime, agave nectar, scallions, fresh ginger, white sesame seeds, red chile flakes, medium cucumber, mayonnaise, sriracha, white rice, avocado, shelled edamame, nori sheet, pickled ginger, fresh cilantro, peanut, black sesame seed

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 mini watermelon, sliced
6 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon agave nectar
2 scallions, minced
2 tablespoons fresh ginger, minced
2 tablespoons white sesame seeds, toasted
1 teaspoon red chile flakes
1 medium cucumber
6 tablespoons mayonnaise
2 tablespoons sriracha
white rice, cooked, for serving
avocado, sliced, for serving
shelled edamame, for serving
nori sheet, for serving
pickled ginger, for serving
fresh cilantro, for serving
peanut, crushed, for serving
black sesame seed, for garnish, optional

Steps:

Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
Slice the cucumber into thin half moons and set aside.
In a small bowl, combine the mayo and Sriracha.
To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
Garnish with black sesame seeds, if desired.
Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, Sugar 36 grams

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC

Cucumber Salad With Soy, Ginger and Garlic image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams

SOY-GINGER WATERMELON RICE BOWLS WITH AVOCADO AND CUCUMBER

Soy-Ginger Watermelon Rice Bowls with Avocado and Cucumber image

This refreshing adaptation of Hawaiian poke features juicy soy-and-ginger-marinated watermelon instead of the traditional raw fish. Avocado and cucumber lend both creaminess and crunch while a bed of seasoned sushi rice makes this a satisfying vegetarian main course.

Provided by Justin Chapple

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups sushi rice, rinsed thoroughly
Kosher salt
4 scallions, thinly sliced
One 1-inch knob fresh ginger, peeled and minced
3 tablespoons soy sauce
2 tablespoons canola oil
1/4 cup plus 2 tablespoons rice wine vinegar
One 1 3/4-pound watermelon wedge, peeled and cut into 3/4-inch cubes (about 1 pound)
1/4 cup mayonnaise
2 tablespoons sriracha
1 1/2 tablespoons sugar
1 large or 2 medium avocados, peeled, pitted and sliced
2 Persian cucumbers, halved lengthwise and sliced
Furikake seasoning or toasted sesame seeds, for serving (see Chef's Note)

Steps:

In a medium saucepan, bring 1 3/4 cups plus 2 tablespoons water to a boil. Add the rice and a pinch of salt and return to a boil. Stir once, then cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam for 20 minutes.
Meanwhile, in a medium bowl, mix the scallions with the ginger, soy sauce, canola oil and 2 tablespoons rice wine vinegar. Add the watermelon and gently toss to coat. Let marinate while you prepare the rest of the recipe. Stir gently occasionally.
In a small bowl, whisk the mayonnaise and sriracha.
Gently fluff the sushi rice with a fork or rice paddle. In a small bowl, mix the sugar with the remaining 1/4 cup rice vinegar until dissolved. Drizzle over the rice and then gently fold the rice to mix.
Divide the rice between 4 bowls and top with the avocado, cucumbers and watermelon. Drizzle with the sriracha mayo and sprinkle generously with the furikake. Serve.

SESAME-GINGER CUCUMBER SALAD

Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SESAME CUCUMBER AND AVOCADO SALAD

Sesame Cucumber and Avocado Salad image

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Provided by Hetty McKinnon

Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon granulated sugar
1 1/2 teaspoons soy sauce or tamari
1/2 teaspoon red-pepper flakes
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

Steps:

Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Tips:

Use ripe watermelon: The riper the watermelon, the sweeter and more flavorful it will be. Look for watermelons that are deep red in color and have a firm, even rind.
Choose sushi-grade rice: Sushi-grade rice is a short-grain rice that is specifically designed for making sushi. It has a slightly sticky texture that helps to hold the rice together, making it ideal for rice bowls.
Cook the rice according to package directions: Be sure to cook the rice according to the package directions to ensure that it is cooked properly.
Make the soy-ginger dressing ahead of time: The soy-ginger dressing can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the rice bowls when you're short on time.
Use fresh vegetables: Fresh vegetables are essential for making these rice bowls. Look for vegetables that are crisp and brightly colored.
Add some protein: If you want to make these rice bowls more filling, you can add some protein, such as grilled chicken, shrimp, or tofu.

Conclusion:

Soy-ginger watermelon rice bowls are a delicious and refreshing meal that is perfect for summer. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and healthy meal that the whole family will enjoy.