Watermelon Poke Bowl (Vegan)

_INGREDIENTS:

• 3 round slices of watermelon
• 1.5 cups sushi rice
• ½ cucumber, sliced
• 1 cup edamame beans, cooked according to packet instructions
• ½ Tbsp sesame oil
• 1 carrot, julienned
• 1 avocado, cubed
• 2 Tbsp pickled ginger 
• Sesame seeds to garnish

_{WATERMELON MARINADE:}

• 1 Tbsp sesame oil
• 1 Tbsp rice wine vinegar
• 2 Tbsp soy sauce
• 1 Tbsp tahini
• 3 cloves garlic, crushed
• 2 nori sheets, cut into small pieces

_{INSTRUCTIONS:}

1. Slice the watermelon into rounds and remove the rind. (Save the rind to make these veggie tacos!). Cut each rindless round in half to form watermelon “tuna steaks.”
2. Cook the sushi rice and edamame according to packet instructions. Once you’ve drained the edamame, toss with ½ Tbsp sesame oil and a pinch of salt.
3. Slice the cucumber into rounds and julienne the carrot.
4. Preheat oven to 170°C.
5. In a large dish, mix soy sauce, sesame oil, rice wine vinegar, tahini, and crushed garlic. Cut the nori sheets into small pieces and mix them in (using kitchen scissors helps) 
6. Coat both sides of the watermelon steaks in the marinade and let sit for 10 minutes.
7. Transfer the watermelon to a lined baking tray and bake for 1 hour. This will give it a more tuna-like texture. Let cool, then cut into chunks.
8. Make the Orange Ponzu Dressing: In a bowl, whisk together soy sauce, mirin, rice wine vinegar, sesame oil, sesame seeds, and orange juice.‍
9. Assemble the Poke Bowl: Start with a base of sushi rice. Arrange the watermelon “tuna”, cucumber, carrot, edamame, pickled ginger, and avocado on top. Drizzle with the orange ponzu dressing. Garnish with extra sesame seeds if desired.