Watermelon “Tuna” Poke Bowls

0 Preheat oven to 375°F.
1 Combine coconut amino, Nori flakes, rice vinegar, garlic, olive oil, and miso paste in a bowl and whisk to combine.
2 Slice your watermelon into six 1” thick slabs and arrange them on a baking sheet. Brush both sides with the marinade and pour the remaining marinade over the watermelon. Transfer to the oven and bake for about 50 to 60 minutes until very tender.
3 Remove from the oven, cut into cubes, and place in a container, pouring the rest of the marinade from the baking sheet into the container on top of the watermelon. Place in the fridge to cool completely.
4 Meanwhile, prepare your spicy mayo sauce by combining the yogurt, Sriracha, and maple syrup. Season to taste.
5 To serve, arrange your rice, topped with avocado, edamame, cucumber, cabbage, mango, and the tuna. Drizzle with the yogurt sauce and sprinkle with green onions and sesame seeds.