Sesame-and-Soy Watermelon Poké
['3 pounds seedless watermelon, rind removed, cut into 1-inch pieces', '1/2 cup unseasoned rice vinegar', '1/4 cup toasted sesame oil', '3 tablespoons soy sauce', '2 tablespoons fresh lime juice', '2 tablespoons tahini', '1 tablespoon agave nectar', '1 tablespoon ume plum vinegar (optional)', 'Kosher salt', '2 scallions, white and pale-green parts, thinly sliced', '1 cup cilantro leaves with tender stems']
Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
Chill watermelon and sauce separately at least 1 hour.
To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Watermelon and sauce can be made 12 hours ahead. Keep chilled.
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