Watermelon Poke Bowl

Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat to a low simmer and cook until tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lime juice, mirin, tamari (or soy sauce), garlic and ginger in a shallow dish. Add watermelon and gently toss to coat. Let stand at room temperature while the rice cooks, about 30 minutes.

Whisk mayonnaise and Sriracha in a small bowl. 

To assemble bowls, remove the watermelon from the marinade, reserving the leftover marinade. Divide the rice among 4 bowls. Drizzle each bowl of rice with 2 tablespoons of the reserved marinade. Top with the watermelon, cucumber and edamame. Drizzle with the mayonnaise mixture and sprinkle with sesame seeds. Garnish with cilantro, if desired