Watermelon Poke

If you have plain rice vinegar, go ahead and use that. I just tend to keep brown rice vinegar on hand.


  • Grated zest of 1 lemon
  • Fresh ginger, cut into a 1-inch cube, peeled, and grated
  • 1 tablespoon honey
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon fine-grain sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup unseasoned (brown) rice vinegar
  • 1/3 cup soy sauce (low-sodium is ok)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 3 pound seedless watermelon (small melon)


Make the Ginger Sesame Soy Sauce

  1. Make the sauce by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy suace, and pulse to combine. With the machine running, drizzle in the oils.

Prepare the Watermelon

  1. Slice the watermelon into cubes that are roughly 1/2-inch - 3/4-inch in width. Transfer to a large bowl or container. Pour the sauce over the top of the watermelon and gently toss. Refrigerate for a few hours, or overnight. If you remember to toss the watermelon once or twice along the way, even better.

  2. Use a slotted spoon to transfer the watermelon poké to a serving bowl or platter, shaking off extra sauce. Reserve any remaining sauce to use as seasoning (for a poke bowl, or to season rice, etc.). Sprinkle with sliced green onions, and sesame seeds.

Prep Time 15 minutes
Total Time 15 minutes
Serves 6