1
Slice the miniature seedless watermelon in half.
2
Reserve the watermelon rind for a fruit sauce.
3
Slice off the green peel and cut away the thick rind.
4
Slice the peeled watermelon into half-inch thick slices for steaks.
5
Cube the remaining watermelon slightly thicker for poke.
6
Preheat the oven to 350 degrees Fahrenheit.
7
Place the watermelon slices in the oven and bake for one hour to toughen the texture and release water.
8
While the watermelon bakes, prepare the marinade by combining 1/4 cup tamari or soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lemon or lime juice, 1 1/2 teaspoons chili garlic sauce, 1 teaspoon miso paste, 2 tablespoons grated or minced ginger, and crumbled seaweed snack sheets.
9
Once the watermelon is done baking, place the pieces in the marinade and let them soak for at least two hours.
10
Grill the marinated watermelon pieces on a hot grill or indoor grill pan, being cautious of splashing.
11
Prepare the spicy mayo by mixing the oil-free mayo with 1/2 teaspoon sesame oil and 2 1/2 teaspoons chili garlic sauce or sriracha sauce.
12
Cook brown rice and spoon some of the leftover marinade over it for flavor.
13
Dice up the mango and avocado, and prepare carrot and cucumber.
14
Assemble the poke bowl with the grilled watermelon, rice, diced mango, avocado, carrot, and cucumber.
