Tuna Watermelon Poke

steps

1. Make citrus marinade: In a small bowl, mix all ingredients to combine and set aside.
2. Make watermelon: In a small saucepan, combine all ingredients except watermelon rind and bring to a boil over low heat, stirring occasionally until sugar dissolves. Carefully add watermelon rind to mixture and continue to cook until soft, between 10 and 20 minutes. Remove from heat and cool to room temperature. Refrigerate until ready to use with tuna.
3. Make rice crisps: In a small pot, combine rice with 3 cups water and salt and cook, covered, over low heat for about 45 minutes (rice should be overcooked). Remove rice from heat and stir in nori powder. Transfer 1/3 of the rice to a small bowl and blend with an immersion blender until smooth. Stir puréed rice back into cooked rice. Preheat oven to dehydrator setting. Spread rice mixture evenly over a silicone mat and place inside dehydrator for at least 18 hours, or until completely dry. Remove from oven and break into medium-large pieces.
4. In a medium pot, heat canola oil over high heat to 400 degrees. Working in batches, cook rice crisp pieces in oil until it puffs up and turns golden on both sides. Remove from oil and transfer to paper towel to drain. Set aside.
5. Assemble: In a small bowl, gently combine tuna with watermelon, watermelon rind, citrus marinade, 1 tablespoon and 1 teaspoon of sliced red onion, and cilantro.