First, make the marinated watermelon.
In a small Mason jar, combine the coconut aminos, oil, Sriracha, liquid aminos and vinegar. Mix the ingredients well with a fork, or secure the jar’s lid and shake it until the ingredients are well combined.
Place the watermelon in a large bowl and pour the marinade over the watermelon. Gently toss to cover all the watermelon in the marinade without breaking any of the little pieces. Refrigerate the watermelon for 30 minutes, or up to overnight, to infuse a watermelon with all that great flavor.
To make the spicy sauce, combine the cashew cream, Sriracha, lime juice and vinegar in a small bowl. Mix the ingredients well, taste the sauce for your desired spiciness and set the sauce aside.
It’s time to build your poke bowls. Grab two serving bowls. First, put your rice in the bowls. Next, place a big scoop of your watermelon poke right in the middle.
Add the cucumber, watermelon radishes, avocado, carrot, scallion and nori all around the watermelon poke. Sprinkle the sesame seeds on top of each serving, drizzle the poke with your spicy sauce and add the lime slices.
Serve the poke bowls immediately.