Put a pot of water on the stove and bring it to a boil.

Cook the rice according to the package instructions and then let it cool.

Cut the flesh of the mini watermelon into cubes of about 0.6 inches. Slice the spring onion into thin rings. Remove the stem and seeds from the red chili pepper and finely chop the flesh. Mix the watermelon cubes with the soy sauce, the finely chopped red chili pepper, and half of the spring onion in a bowl and let the mixture sit until needed.

Cut the avocado in half lengthwise. Remove the pit and scoop the flesh out of the skin. Cut the flesh into cubes. Repeat this step for the mango.

Drain the watermelon and mix it with the avocado and mango cubes in the bowl.

Serve the cooked rice in deep plates and divide the watermelon-avocado-mango mixture over it. Drizzle everything with the remaining soy sauce and the sesame oil. Sprinkle with the remaining spring onion and sesame seeds. Enjoy!