Step 1

Preheat your oven to 350 degrees F.

Step 2

To reserve your watermelon rind for jam, slice off and discard just the green peel of the watermelon. Then slice off the thick white rind and refrigerate, freeze, or turn it into jam right away!

Step 3

Cut your seedless watermelon in half lengthwise. Then slice each half into 1 ½ inch thick steaks and cube.

Step 4

Place the watermelon cubes in a single layer on 1 or 2 baking trays lined with parchment paper or a silicone mat (the watermelon will let out juice that will caramelize as it bakes). Bake for 1 hour.

Step 5

Meanwhile, prepare the marinade. Combine the remaining ingredients in a dish or bowl large enough to hold your watermelon poke.

Step 6

When the watermelon has finished baking, transfer the poke into the marinade. Cover the dish and marinate in the fridge for at least 2 hours.

Step 7

When ready to compile your poke bowls, heat a grill over medium heat. Lay the cubes of watermelon poke on the grill (reserving the marinade to season your rice) and grill for 3-5 minutes, stirring periodically to grill all sides.

Step 8

Spoon cooked rice into bowls and season with some leftover marinade. Add cubed cucumber, julienned carrot, cubed mango, cubed avocado and sprinkle with toasted sesame seeds. Drizzle with spicy mayo and finish it off with your show-stopping watermelon poke!