Shrimp and Watermelon Poke Bowl

Sauce

• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3 tablespoons ginger, minced
• 3 tablespoons mirin or rice wine
• 2 tablespoons toasted sesame seeds

Bowl Ingredients

• 10 each shrimp, 31/40 count
• 2 cups watermelon, red mini seedless, cut into 2/3" cubes
• 2 tablespoons canola oil
• 1/2 cup red onions, cut lengthwise into 1/8" slices

Salad

• 1 1/2 cups brown or white rice, cooked
• 3 cups spring mix lettuces
• 1/2 cup pineapple, cut into 1/2" cubes
• 1/2 each avocado, cut into 1/2" cubes
• 1/3 cup edamame or peas (frozen, cooked)
• 1/2 each jalapeño, cut into this 1/8" slices
• 1/4 cup mint and/ or Thai basil leaves and cilantro, cut into thirds

Garnish

• 1/4 cup Quick Sriracha Aioli
• 1/4 cup onions, fried, fresh or store-bought
• 2 each lime wedges

Quick Sriracha Aioli

• 1/3 cup mayonnaise
• 1 teaspoon garlic, finely minced
• 1/4 teaspoon salt
• 1 tablespoons sriracha sauce
• 1 tablespoon white vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne (optional)