Watermelon “Tuna” Poke Bowl

Ingredients

• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup vegetable oil
• 1 teaspoon lime zest
• 3 tablespoons lime juice (from 2 limes
• 1 tablespoon fresh ginger
• 1 tablespoon honey
• 2 lb watermelon, rind removed and cut into 1-inch pieces
• 1/2 cup mayonnaise (such as Kewpie
• 4 cups white rice
• 2 avocados, sliced avocados
• 1 nglish cucumber, sliced
• 1 cup radishes
• 1 cup hot cooked shelled edamame
• 1 carrot, shredded
• 1 tablespoons sesame seeds
• thinly sliced green onions, for garnish

Instructions

1. For marinade, whisk together soy sauce, vinegar, oil, lime zest, lime juice, ginger, and honey in a large bowl. Add watermelon; toss to coat. Chill, covered, at least 4 hours or up to 12 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch baking pan with parchment paper.
3. Transfer watermelon from marinade to prepared pan with a slotted spoon, allowing marinade to drip off. Chill remaining marinade, covered, while watermelon bakes. Bake watermelon until browned, about 1 hour. Let cool slightly.
4. For dressing, stir 2 tablespoons reserved marinade into mayonnaise in a small bowl. Pour remaining reserved marinade over baked watermelon.
5. Divide rice among 4 bowls. Top each serving with watermelon, avocados, cucumber, radishes, edamame, and carrot. Drizzle with dressing and sprinkle with sesame seeds. Garnish with green onions.