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Watermelon sushi offers an innovative take on nigiri or maki rolls — juicy watermelon is slow-baked and marinated to achieve a texture and flavor reminiscent of raw tuna. Paired with seasoned sushi rice and wrapped in nori, it’s the ultimate showstopper for vegan sushi lovers.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 7 hours
Course Dinner, Main Course, Vegan
Cuisine Japanese, Vegan
Servings 24
Calories 180 kcal

Ingredients
  

For the Marinated Watermelon:

  • ½ small seedless watermelon about 1.2–1.5 kg, rind removed, cut into 2 cm cubes or slices
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp grated ginger
  • 1 garlic clove minced
  • Optional: a dash of liquid smoke or nori flakes for ocean flavor

For the Sushi Rice:

  • 1½ cups sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

To Assemble:

  • Nori sheets cut into strips or left whole
  • Sliced avocado cucumber, or radish (optional)
  • Toasted sesame seeds
  • Pickled ginger wasabi, and soy sauce for serving

Instructions
 

Prepare the Watermelon:

  • Preheat oven to 160°C (325°F). Line a baking tray with parchment.
  • Place watermelon slices/cubes in a single layer and bake for 60–90 minutes, flipping once, until slightly dehydrated and flexible. Let cool.

Marinate:

  • Mix soy sauce, vinegar, sesame oil, maple syrup, ginger, and garlic in a container. Add cooled watermelon and marinate for 6–12 hours in the fridge.

Cook the Rice:

  • Rinse sushi rice thoroughly and cook according to package instructions. Mix in rice vinegar, sugar, and salt while still warm. Let cool to room temp.

Assemble:

  • For nigiri, shape small rice blocks and place marinated watermelon slices on top. For maki, lay nori on a sushi mat, spread rice evenly, add strips of watermelon and optional fillings, then roll tightly and slice.

Serve:

  • Sprinkle with sesame seeds and serve with soy sauce, pickled ginger, and wasabi.

Notes

  • The baking step concentrates flavor and gives watermelon its meaty texture — don’t skip it.
  • Add crushed nori or kelp powder to the marinade for extra "sea" flavor.
  • These are best served cold and fresh, within a few hours of assembling.
🍣 Tip: For a dramatic effect, shape the watermelon slices into ovals for realistic-looking vegan sashimi!
Keyword marinated watermelon, plant-based sushi, sushi without fish, tuna watermelon sushi, vegan Japanese food, vegan sashimi, vegan sushi recipe, vegan tuna alternative, vegan watermelon sushi, watermelon poke