Watermelon Poke

Ingredients
3 lbs. seedless watermelon, cut into 1/2-inch cubes
1/2 c. unseasoned rice vinegar
1/4 c. toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar or honey
1 tbsp. ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts only, sliced thinly
1 c. cilantro leaves, with tender stems

Directions
Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar or honey, and plum vinegar in a blender until smooth. Pour watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6 to 8 minutes.

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.

Chill watermelon and sauce separately at least 1 hour. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

Serves 8 as an appetizer or side dish.

Approximately 120 calories per serving.