Watermelon Sashimi with Avocado-Wasabi Cream

this RECIPE

Description

A visual illusion and flavor revelation. This plant-based sashimi swaps tuna for marinated watermelon, layered with silky avocado-wasabi cream and a soy-ginger drizzle. It’s cool, clean, and daring—like Tokyo street food reimagined.

Ingredients

For the Watermelon Sashimi

• 300 g seedless watermelon, cut into 1 cm thick slices
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 tsp rice vinegar
• Pinch of sea salt

For the Avocado-Wasabi Cream

• 1 ripe avocado
• 1 tbsp lime juice
• ½ tsp wasabi paste (or more to taste)
• Salt to taste
• Splash of cold water, for blending

The Soy-Ginger Dressing

• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• ½ tsp maple syrup or honey

To Finish

• Pickled ginger (gari)
• Black sesame seeds
• Microgreens or shiso leaves
• Thinly sliced radish (optional)

Instructions

1. Marinate the Watermelon
   Whisk together soy sauce, sesame oil, ginger, rice vinegar, and salt. Lay watermelon slices in a shallow dish and pour the marinade over them. Let sit for 30–45 minutes, flipping once halfway through.
2. Make the Avocado-Wasabi Cream
   Blend the avocado with lime juice, wasabi, salt, and a splash of cold water until smooth and creamy. Adjust wasabi to your desired level of heat. Set aside in a piping bag or spoonable bowl.
3. Prepare the Soy-Ginger Drizzle
   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and maple syrup until emulsified.
4. Assemble the Plate
   Slice the marinated watermelon into sashimi-style rectangles. Arrange artfully on a serving plate with a quenelle or swirl of avocado-wasabi cream beside or beneath the pieces.
5. Garnish and Finish
   Drizzle the soy-ginger dressing over or around the watermelon. Top with black sesame seeds, pickled ginger, microgreens, and radish slices for texture and contrast.

Notes

• For deeper umami, marinate the watermelon overnight.
• For a lighter version, reduce the sesame oil in the dressing.
• This dish works beautifully as a plated starter or part of a vegan sushi platter.
• Use yuzu juice in place of lime for a more citrusy edge.

Helpful Tips

Choose the Right Watermelon

Use a seedless watermelon that’s firm and crisp. Overripe watermelon will become too soft after marinating and lose its sashimi-like texture.

Go Thin and Even

Slice the watermelon evenly into 1 cm thick slabs. Uniformity helps with both marination and plating—precision adds to the illusion.

Let It Soak

Marinate for at least 30 minutes, but if time allows, go longer (up to 4 hours chilled). The flavor deepens and the texture firms up.

Cream Consistency Matters

Blend the avocado cream until velvety. Too thick? Add cold water, a teaspoon at a time. Too thin? Add another slice of avocado or chill before piping.

Adjust the Heat

Wasabi paste varies in strength. Taste and add gradually. You want a subtle burn—not a surprise attack.

Style with Intention

Use small offset spoons or quenelle the cream for a restaurant-style plate. Visual balance elevates the illusion and enhances appeal.

Serve Immediately

Assemble just before serving. Watermelon continues to release moisture and the avocado cream is best fresh.

Store Smart

Keep each element separate until ready to plate. Leftover components can be refrigerated for up to 24 hours, but texture may shift.

Why You’ll Love It

Visually Daring, Surprisingly Delicious

At first glance, this dish mimics the elegant precision of sushi-grade tuna—glossy, red slices arranged just like sashimi. But one bite reveals the secret: it’s watermelon, transformed. The texture is chilled and tender, the flavor infused with umami, and the illusion is so convincing it becomes part of the pleasure. It challenges expectations while celebrating the beauty of plant-based creativity.

Creamy, Zesty, and Umami-Rich

This recipe is built on contrast. Each element plays a distinct role—watermelon soaked in soy, sesame, and ginger brings savory depth; the avocado-wasabi cream delivers richness with a flash of heat; the soy-ginger drizzle adds brightness and finish. The garnish—microgreens, sesame, gari—adds crunch, freshness, and visual finesse. Together, it’s not just a dish, but a composition of taste, texture, temperature, and tone.

A True Conversation Starter

Whether served as a first course, a shared appetizer, or the standout on a vegan sushi board, this dish never fails to spark intrigue. It’s bold, smart, and playful—yet grounded in culinary technique. Guests will taste it once, ask how it was made, and remember it long after the last bite.

Substitutions and Variations

Switch Up the Fruit

Try marinated papaya or lightly roasted beet slices for a deeper red color and firmer bite—both hold their shape and absorb marinades beautifully.

Use Yuzu or Ponzu

Swap rice vinegar with yuzu juice or a splash of ponzu for a citrus-forward version that feels even more authentically Japanese-inspired.

Cream Alternative

No avocado? Use whipped silken tofu with wasabi and lime for a lighter, ultra-smooth version of the cream.

Add a Crunch Element

Serve over crispy nori sheets or alongside sesame rice crackers to introduce texture and a savory finish.

Make It Spicier

Stir a drop of chili oil into the soy-ginger dressing or sprinkle with shichimi togarashi for a fiery accent.

Turn It Into a Plated Starter

Serve sashimi slices on small individual ceramic plates with a piped dot of avocado cream and drizzle—ideal for multi-course dinners.

Serving Suggestions

Go Minimalist, Let the Color Speak

Arrange the marinated watermelon slices in a neat row or staggered fan on a matte-black or stone-gray rectangular plate. The contrast will make the deep red hues of the watermelon pop. Use a small offset spatula or spoon to place elegant quenelles of avocado-wasabi cream between or beneath each slice. Finish with precise drizzles of soy-ginger dressing, letting it pool just slightly—controlled, not messy.

Sushi Board Elegance

Pair the sashimi with other plant-based bites like avocado nigiri, cucumber maki, or inari pouches. Add tiny piles of gari, dots of wasabi, and bowls of dipping sauce. Serve on a wooden sushi board or slate platter. For an immersive experience, offer chopsticks, chilled oshibori towels, and a minimalist sake cup or ceramic tumbler.

As a Refined Starter

Present this as a plated first course for an elevated plant-based dinner. Place three slices of watermelon in the center, framed by microgreens and delicate garnishes. A fine dusting of black sesame or a trail of yuzu zest will elevate the plate without overcomplicating it. Serve cold, directly after assembly, for maximum texture contrast.

As a Luxe Shared Appetizer

Let guests interact: serve watermelon sashimi slices on a chilled platter with bowls of avocado-wasabi cream, toppings, and dressing on the side. They can build their own combinations—a format that feels casual but still curated.

Pair It Like a Sommelier

For drinks, go clean and crisp. Sparkling yuzu soda, cucumber gin cocktails, or even a dry white vermouth on ice with citrus peel all bring out the umami, the acidity, and the fresh herbaceous notes in the dish. If you’re serving this during a full meal, lead into miso-glazed eggplant, cold soba, or sesame-dressed greens.

Frequently Asked Questions

Can I make the watermelon sashimi ahead of time?

Yes, you can marinate the watermelon slices up to 24 hours in advance. In fact, a longer marination deepens the umami and improves texture. Store them in an airtight container in the fridge and slice into sashimi-style rectangles just before plating.

How spicy is the avocado-wasabi cream?

The heat is subtle but adjustable. Start with ½ teaspoon of wasabi paste and taste. For more punch, add in small increments. The avocado mellows the heat, creating balance rather than burn.

What if I don’t have wasabi?

You can substitute with a small amount of freshly grated horseradish or even a touch of Dijon mustard for a similar back-of-the-palate heat. It won’t be identical, but it still brings depth.

Can I use a different dressing?

Absolutely. A yuzu-ponzu vinaigrette works beautifully, or even a tamari-lime blend for a gluten-free option. Just keep the acidity and umami in harmony with the creaminess of the avocado.

How do I keep the avocado cream from browning?

Add a bit of extra lime juice and press plastic wrap directly onto the surface before refrigerating. It’s best made just before serving, but can be stored for a few hours if sealed properly.

Is this recipe completely raw?

Yes, it’s a raw, no-cook dish—perfect for warm days or when you want to serve something light, elegant, and unexpected.

Can I serve it as part of a larger meal?

Definitely. It pairs well with vegan sushi, miso-roasted eggplant, or chilled soba noodles. As a starter, it resets the palate and opens the meal with flair.

You Might Also Like

If you’re drawn to the elegance and playfulness of this watermelon sashimi, here are three more vibrant creations where watermelon takes center stage:

• Watermelon with Lime Syrup & Spiced Salt – Ottolenghi’s take on watermelon as a bold appetizer, enhanced with lime, chili, and aromatic spices.
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• Watermelon Radish Salad – A crisp, colorful dish from Love & Lemons with peppery radish and fresh herbs that balance sweetness with bite.
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• Simple Watermelon Salad – A minimalist recipe that lets peak-season watermelon shine with mint, citrus, and light vinaigrette.
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