Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
2. Step
Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
3. Step
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
4. Step
Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
5. Step
Slice the cucumber into thin half moons and set aside.
6. Step
In a small bowl, combine the mayo and Sriracha.
7. Step
To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
8. Step
Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
