1. d all ingredients except the oils to a blender and blend on high speed until mixed well. Turn blender down to low speed and slowly add the oils until combined. 
2. Add watermelon to a vacuum bag and compress using a vacuum sealer, sous vide machine or the ziplock method. Compress watermelon and seal the bag. Refrigerate overnight or for a minimum of 4-6 hours.

Sushi Rice:

1. Rinse rice very well under cold water, until water runs clear, about 2 minutes. This step is essential. Shake until almost dry.
2. Cook rice according to package directions. I used my Instant Pot to cook the rice, and it works well. 
3. Add wakame to rice and water before cooking. Again, this is optional but highly recommended. 
4. While rice is cooking, add rice vinegar, sugar, and sea salt to a small saucepan and cook on medium-high heat until the mix reaches a soft boil and sugar and salt have fully dissolved. (You can also microwave).
5. When rice is done cooking, spread evenly onto a baking sheet and let cool—drizzle rice with sushi vinegar. 

Sriracha Aioli:

Combine all ingredients in a measuring cup and refrigerate until ready to use. 

Bowl:

1. When ready to assemble, remove watermelon from the bag and reserve liquid.
2. Add rice to a bowl and divide watermelon accordingly. 
3. Add spice mix to cooked edamame.
4. Divide avocado, onion, edamame, cabbage, carrots, and cucumber between bowls and drizzle with reserved liquid and aioli. 
5. Top with black sesame seeds, french fried onions, lime wedge, and scallions. 
6. Serve!