Preheat the oven to 350 degrees F (180 degrees C).
Watermelons (12 cups)
into ½ inch cubes. Place in a large bowl or rimmer tray.
In a smaller bowl, mix
Sesame Oil (1 Tbsp)
, the juice from
Rice Vinegar (1 tsp)
Honey (1 Tbsp)
Soy Sauce (2 Tbsp)
Fresh Ginger (1/2 Tbsp)
Pour the sauce in the watermelon cubes and toss to combine. Marinate the watermelon for at least 15 minutes or up to overnight.
Lay the watermelon in the baking tray. Bake for 30 minutes.
In a small mixing bowl, combine
Mayonnaise (1/2 cup)
Sriracha (2 Tbsp)
Remove the watermelon from the oven and let the watermelon chill for about 5 minutes or until you are ready to eat.
To assemble, place the
Persian Cucumber (1)
Red Cabbage (1/4)
and pickle around the bowl with the cooked
White Rice (1 1/3 cups)
Top watermelon cubes in the middle.
Drizzle the spicy mayo. Sprinkle with
White Sesame Seeds (1/2 tsp)
Nori Sheets (2)