Step 1

Add soy sauce or tamari, ginger, chile-garlic paste, miso paste, rice vinegar, and sesame oil to a large dish or mixing bowl. Whisk together well, then add in watermelon cubes and stir to combine. Lastly, mix in sesame seeds, cover the dish, and let marinate in your fridge for 60-90 minutes.

Step 2

In the meantime, mix together the vegan mayo and Sriracha in a small container. Cover and chill along with the watermelon.

Step 3

When the watermelon is finished marinating, divide cooked rice between bowls, then top with watermelon cubes, avocado, carrots, cucumbers, radishes, and nori strips. Drizzle with Sriracha mayo sauce and top with more sesame seeds. Enjoy!