Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cube the
Watermelons (12 cups)
into ½ inch cubes. Place in a large bowl or rimmer tray.
Step 3
In a smaller bowl, mix
Sesame Oil (1 Tbsp)
, the juice from
Limes (2)
,
Rice Vinegar (1 tsp)
,
Honey (1 Tbsp)
,
Soy Sauce (2 Tbsp)
, and
Fresh Ginger (1/2 Tbsp)
together.
Step 4
Pour the sauce in the watermelon cubes and toss to combine. Marinate the watermelon for at least 15 minutes or up to overnight.
Step 5
Lay the watermelon in the baking tray. Bake for 30 minutes.
Step 6
In a small mixing bowl, combine
Mayonnaise (1/2 cup)
and
Sriracha (2 Tbsp)
together.
Step 7
Remove the watermelon from the oven and let the watermelon chill for about 5 minutes or until you are ready to eat.
Step 8
To assemble, place the
Persian Cucumber (1)
,
Carrot (1)
,
Red Cabbage (1/4)
,
Avocados (2)
, and
Pickles (4)
and pickle around the bowl with the cooked
White Rice (1 1/3 cups)
.
Step 9
Top watermelon cubes in the middle.
Step 10
Drizzle the spicy mayo. Sprinkle with
White Sesame Seeds (1/2 tsp)
and crumbled
Nori Sheets (2)
on top.
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