Best 4 Soy Ginger Watermelon Rice Bowls With Avocado And Cucumber Recipes

**Indulge in a Culinary Symphony of Flavors: Soy Ginger Watermelon Rice Bowls with Avocado and Cucumber**

Embark on a tantalizing culinary journey with our delightful Soy Ginger Watermelon Rice Bowls, a symphony of flavors that will awaken your taste buds and leave you craving more. This vibrant dish features tender rice topped with succulent watermelon, roasted sweet potatoes, crisp cucumber, creamy avocado, and a medley of other fresh and flavorful ingredients. Drizzled with a zesty soy ginger dressing, each bite is a harmonious blend of sweet, savory, and tangy notes. Whether you're a seasoned foodie or new to the world of culinary exploration, these rice bowls promise an unforgettable dining experience. So, grab your apron and let's embark on a culinary adventure together!

**Additional Featured Recipes:**

1. **Soy Ginger Dressing:** A harmonious blend of soy sauce, ginger, lime juice, sesame oil, and honey, this dressing adds a burst of flavor to the rice bowls.

2. **Roasted Sweet Potatoes:** Sweet and caramelized, these roasted sweet potatoes add a touch of warmth and earthiness to the dish.

3. **Quinoa and Black Bean Salad:** A nutritious and protein-packed salad made with quinoa, black beans, corn, bell peppers, and a tangy dressing.

4. **Cucumber Salad with Sesame Dressing:** A refreshing salad featuring crisp cucumbers tossed in a light and flavorful sesame dressing.

5. **Avocado and Mango Salsa:** A vibrant and tropical salsa made with avocado, mango, red onion, cilantro, and a touch of lime juice.

Let's cook with our recipes!

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Rice Bowl Recipes: Mango Avocado Rice Bowl image

These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!

Provided by Phoebe Moore

Categories Main dish

Time 25m

Number Of Ingredients 18

Ingredients

2 handfuls snap peas (strings removed)
1 to 2 cups cooked short grain white rice
2 cups shredded green cabbage
1 small carrot (sliced into very thin coins)
½ English cucumber (thinly sliced into coins)
1 small ripe ataulfo mango (diced)
½ cup cooked black beans (drained and rinsed)
2 tablespoons pickled ginger
¼ cup thinly sliced fresh basil
¼ cup toasted peanuts (optional)
Sprinkle of sesame seeds (optional)
¼ to ½ avocado (optional)
2 tablespoons tamari (more for serving)
2 tablespoons rice vinegar
2 tablespoons lime juice
2 garlic cloves (minced)
2 teaspoons cane sugar
½ teaspoon sriracha (more for serving)

Steps:

Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

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

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.

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

Tips:

Use ripe watermelon: The riper the watermelon, the sweeter and more flavorful it will be.
Choose a good quality soy sauce: A dark, aged soy sauce will add more flavor to the dish.
Don't overcook the rice: The rice should be cooked through, but still have a slight bite to it.
Use fresh herbs: Fresh herbs, such as cilantro and basil, will add a pop of flavor to the dish.
Serve the bowls immediately: The watermelon and cucumber will wilt if they sit for too long.

Conclusion:

Soy ginger watermelon rice bowls are a refreshing and healthy summer meal. They are packed with flavor and nutrients, and they are easy to make. If you are looking for a light and flavorful meal, this is the recipe for you.