To make the dressing, in a small bowl whisk the soy sauce with the rice vinegar to combine. Gradually add the peanut oil and sesame oil, whisking well to combine. Stir in the ginger, lime juice, sriracha and sesame seeds.
To build the bowls, divide the watermelon, scallions, cucumber, avocado, and ginger among four bowls. Garnish each with 2 tablespoons peanuts, ¼ cup microgreens or sprouts and ½ tablespoon sesame seeds.
Pour the dressing into the bowls. Serve immediately.