Watermelon Ahi: 1 Cup Mushroom Broth 3 Tablespoon MiSOgood Brown Rice Miso 3 Tablespoons Soy Sauce 2 Tablespoons Sauerkraut Brine 1 Tablespoon Rice Vinegar 1 Small Clove Garlic, Finely Minced 2 Sheets Nori 1 1/2 Pounds Cubed Seedless Watermelon Poke Bowl: 2 Cups Cooked Sushi Rice 1 Cup Sliced Seedless Cucumber 1/2 Cup Shredded Carrots 1/2 Cup Shelled Edamame 1 Ripe Avocado, Sliced 4 Scallions, Thinly Sliced 1 Teaspoon Toasted Black Sesame Seeds In a large, shallow container, whisk together the mushroom broth, soy sauce, miso, brine, vinegar, and minced garlic. Place the cubes of watermelon into the marinade so that all of the pieces are covered, ideally in a single layer. Arrange the sheets of nori so that they cover the melon and make contact with at least one side of all the pieces. You may need to move things around so that you have a sheet of nori at the bottom of the container and one on top to achieve this layout. Cover with plastic wrap and place the container on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save it for a later date, just leave it at this stage until you’re ready to serve it. To continue preparing the poke, allow the watermelon to fully thaw either in the fridge or at room temperature. Remove and discard the wet nori, and drain away the excess marinade. You can save this and reuse it if you like, since there’s no potential bacterial contamination like you would get if using raw fish. To assemble the poke bowls, divide the rice equally between 4 bowls. Top with sliced cucumber, shredded carrots, edamame, avocado, and equal portions of the watermelon ahi. Sprinkle with scallions and sesame seeds right before serving. Enjoy chilled or at room temperture. Makes 4 Servings Notes: Mix and match your favorite topping to craft your own bowl! Try adding diced pineapple, mango, or toasted coconut for a bit of tropical flair.