To begin, prepare the crispy rice. Preheat your oven to 400 F.
Add the cooked and cooled rice to a baking sheet, spreading it out into an even layer.
Drizzle the rice with sesame oil and coconut aminos, then toss well to coat each grain.
Transfer the baking sheet to the oven and bake the rice for 25-30 minutes, tossing it halfway through to ensure even crisping. Keep an eye on it toward the end to make sure it doesn't burn.
Once golden and crisp, remove the rice from the oven and set it aside to cool.
While the rice is baking, prepare the watermelon. Cut the watermelon into small cubes and place them in a large mixing bowl.
In a separate bowl, whisk together the coconut aminos, sesame oil, sriracha, and rice vinegar to create the marinade.
Pour the marinade over the cubed watermelon and gently toss to coat. Set the bowl aside and let the watermelon marinate while you prepare the rest of the ingredients.
In a small bowl, whisk together the ingredients for the spicy sauce.
In a large bowl, combine the marinated watermelon, diced cucumber, avocado, sliced scallions, shredded carrot, and a generous sprinkle of furikake.
Drizzle the spicy sauce over the top and gently toss everything together until evenly coated.
Finally, assemble your bowls or plates by topping each serving with a generous handful of crispy rice.
Serve immediately and enjoy!