Watermelon Poke with Wakame Salad

1. Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.

2. In another medium-sized bowl, whisk together soy sauce, rice vinegar, mirin, maple syrup, ginger, garlic, sesame oil, red pepper flakes, and sesame seeds to prepare the marinade. Set aside.

3. Strain the rehydrated seaweed, rinse thoroughly, and squeeze out excess moisture. Chop into smaller pieces.

4. Place the seaweed in a bowl and cover with the prepared marinade. Mix well and chill in the refrigerator for 30-60 minutes.

5. Preheat the oven to 375°F. Cut the watermelon into thick slices, remove the skin, and place on a baking sheet. Sprinkle with a pinch of salt.

6. Bake the watermelon for 30-35 minutes, then remove from the oven and let cool. Cut the baked watermelon into cubes.

7. In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, green onions, and sesame seeds. Coat the watermelon with this marinade, mix well, and refrigerate for 1-4 hours.

8. Assemble the dish by serving the marinated watermelon with the wakame salad, cooked jasmine rice, and various fresh ingredients.