In a small bowl, combine tamari, sesame oil, maple syrup, rice vinegar, lime juice, green onion, toasted sesame seeds, and crispy chili oil. Whisk until thoroughly combined. 

Place the cubed watermelon in a medium size bowl, pour the tamari mixture over the watermelon, and stir to evenly coat. 

Cover the bowl with a lid or plastic wrap and place in the fridge to marinate for an hour or so.

To plate it, add a base of rice to a bowl and layer cabbage, cucumber, avocado, and marinated watermelon over top. Garnish with extra toasted sesame seeds.

Serve with nori and spicy mayo. Enjoy!