Step 1

Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.

Step 2

Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.

Step 3

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.

Step 4

Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.

Step 5

Slice the cucumber into thin half moons and set aside.

Step 6

In a small bowl, combine the mayo and Sriracha.

Step 7

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.

Step 8

Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.

Step 9

Garnish with black sesame seeds, if desired.

Step 10

Enjoy!