These fresh bowls are the perfect summer meal! So much cool, refreshing flavor, we just can't get enough! If soy is not your thing, just replace the edamame with shrimp for protein.

Makes 4 Servings
 
WHAT YOU NEED
Bowls:
3 tablespoons Tessemae’s Lemon Garlic
cooked sushi rice or shredded Napa cabbage
2 cups cubed watermelon
1 cucumber, thinly sliced

1⁄2 cup shelled edamame
1 avocado, halved and sliced
pickled ginger, sliced jalapeno, and *Shiso leaves for serving (optional)
 
Chile Sauce:
1 teaspoon chili flakes

2 teaspoons sesame seeds
2 tablespoons Sriracha sauce
1 tablespoon Tessemae’s Lemon Garlic
1 tablespoon sesame oil
 
WHAT YOU DO

1. In a mixing bowl, toss cubed watermelon with Tessemae’s Lemon Garlic.
2. In a small bowl stir together chili flakes, sesame seeds, Sriracha, Lemon Garlic and sesame oil until a thick spicy paste forms.
3. Assemble the poke bowls with sushi rice or cabbage, marinated watermelon, sliced cucumber, edamame, avocado, ginger, jalapeno, and Shiso leaf. Serve with chili sauce. 

*If you can’t find Shiso, substitute fresh mint