About 3 or 4 hours before serving, cook the quinoa either on the stove or in the rice cooker. Once the quinoa is finished cooking, refrigerate until serving.

While the grill is preheating, make the wasabi. To make wasabi using wasabi powder, you will combine one tablespoon wasabi powder with two tablespoons of water and mix into a paste and let sit for fifteen minutes. 

Slice the watermelon into triangles and season liberally with the togarashi seasoning. Place the sliced watermelon on the grill and grill for three minutes on each side before flipping. 

When the watermelon is finished on the grill, set it aside to let cool. While the watermelon is cooling, finish the wasabi mayonnaise and slice the vegetables. Combine the wasabi with ½ cup of vegan mayonnaise and stir to combine.Thinly slice the cabbage, cucumber, and carrots and dice the avocado. When the watermelon has finished cooling, remove the rinds and dice the watermelon.

To assemble the bowls, layer the quinoa and then top with the watermelon, cabbage, edamame, avocado, carrots, and cucumber. For an optional fun twist, add some seaweed salad and some pickled ginger as well. Drizzle with the wasabi mayonnaise. Serve immediately.