Preheat the oven to 350 degrees F (180 degrees C).
Cube the Watermelon (4 pound) into ½ inch cubes. Place in a large bowl or rimmer tray.
In a smaller bowl, mix Sesame Oil (1 tablespoon), Lime Juice (1/4 cup), Rice Vinegar (1 teaspoon), Honey (1 tablespoon), Soy Sauce (2 tablespoon), and Fresh Ginger (2 teaspoon) together.
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) and Sriracha (2 tablespoon) together.
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), Carrot (1), Red Cabbage (1/4), Avocado (2), and Pickles (4) and pickle around the bowl with White Rice (4 cup).
Top watermelon cubes in the middle.
Drizzle the spicy mayo. Sprinkle with White Sesame Seeds (1/2 teaspoon) and crumbled Nori Sheet (2) on top.