Quick Pickled Vegetables:

1. If opting for pickled veggies, prepare them using the recipe provided above in the post. This step is quick and can be done ahead, offering crunchy pickled vegetables for various dishes.

Vegetables Fresh:

1. Slice and chop your choice of vegetables into bite-sized pieces. Store them separately to assemble later.

Watermelon “Tuna”:

1. Prepare the watermelon “tuna” a day in advance for optimal flavor.
2. Remove the skin from the watermelon and cube it into 1-inch pieces. Place them in a large freezer bag.
3. Mix all remaining ingredients except rice vinegar and pour over the watermelon. Seal the bag and shake to coat evenly. Refrigerate in a flat container for at least 6 hours or overnight.
4. Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
5. Strain the marinade into a pot and boil it to concentrate flavors while the watermelon bakes.
6. Arrange marinated watermelon cubes on the prepared baking sheet in a single layer. Bake for 1-1.5 hours, turning once, until the texture resembles raw tuna. Adjust the baking time if needed.
7. Reduce the strained marinade, add rice vinegar, and let it cool. Drizzle over the baked watermelon “tuna” and refrigerate for at least 1 hour, up to 5 days.

Tofu:

1. Press tofu between two boards or trays with weights on top for at least 1 hour or overnight.
2. Discard the accumulated liquid and cut tofu into ½-inch cubes.
3. Marinate in a mixture of soy dressing for at least 1 hour.
4. Fry the marinated tofu until golden brown in a pan with oil or in an air fryer preheated to 400°F/200°C for 9 minutes, toss, then fry for another 2-4 minutes until golden brown.

Salmon:

1. Remove bones and skin from salmon, then cut into bite-sized cubes. Marinate in soy dressing for 30 minutes to 1 hour.

Prawns:

1. Wash and pat dry prawns, then marinate in lime juice, salt, and ginger for 30 minutes to 1 hour.

Sriracha/Wasabi Mayo:

1. Mix all ingredients until smooth. Adjust seasoning to taste.

Sushi Rice:

1. Rinse sushi rice, then cook with water and salt for 15-20min until fully absorbed. Let it rest, covered, for 15 minutes. Stir in sushi seasoning.

Buckwheat Groats:

1. Toast buckwheat on a dry skillet until golden brown if not already toasted.
2. Cook buckwheat in boiled water for 13-15 minutes until tender, then let it rest covered for 10 minutes. Stir in sushi seasoning.

Assembly:

1. Start with a base of rice or buckwheat in each bowl.
2. Top with fresh vegetables/fruits, protein (tofu, salmon, shrimp, or watermelon “tuna”).
3. Drizzle with desired dressing and garnish with sesame seeds and pickled ginger.
4. Enjoy your vibrant and flavorful Poke Sushi Bowls!