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David Viviano

David Viviano
Exec. Chef
Fairmont Orchid

Watermelon Poke Bowl

Recipe courtesy of Chef David Viviano

Sponsor: National Watermelon Board

Servings: 4


  • 1 cup low-sodium soy sauce
  • ¼ cup sesame oil
  • 2 ea limes, juiced
  • 2 Tbsp grated fresh ginger
  • 1 Tbsp sugar
  • 1 tsp sambal
  • 4 cups medium-dice watermelon
  • 8 cups cooked short-grain rice
  • 1 cup edamame
  • 1 cup medium-dice cucumber
  • 1 ea avocado, medium dice
  • ½ cup pickled ginger
  • ¼ cup sliced scallion
  • As needed toasted black and white sesame seeds


  1. In a medium bowl, assemble poke sauce by whisking together the soy, sesame oil, lime juice, grated ginger, sugar, and sambal.
  2. In a medium bowl, mix the watermelon with the poke sauce. Utilize just enough sauce to coat watermelon. Refrigerate remaining poke sauce for later use. Store for up to 7 days.
  3. For each serving, place 2 cups rice in the bottom of a serving bowl and top with 1 cup watermelon poke. Arrange ¼ cup edamame, ¼ cup cucumber, ¼ avocado, 2 Tbsp pickled ginger, and 1 Tbsp scallion according to picture. Garnish with sesame seeds. Serve immediately.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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