Watermelon Sashimi with Avocado-Wasabi Cream

this RECIPE

Description

Fresh, light, and bursting with flavor—this no-cook vegan sashimi features juicy watermelon slices brushed with a soy-sesame marinade, served with a creamy avocado-wasabi dip. A show-stopping plant-based appetizer for summer or sushi nights.

Ingredients

For the Watermelon ‘Sashimi’:

• 400 g seedless watermelon, chilled
• 1 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• Pinch of sea salt

For the Avocado-Wasabi Cream:

• 1 ripe avocado
• 1 tsp wasabi paste (adjust to taste)
• Juice of ½ lime
• 1 tbsp plain yogurt or dairy-free yogurt
• Salt, to taste

Garnish:

• Black sesame seeds
• Microgreens or sliced scallions
• Optional: crushed nori flakes or pickled ginger

Instructions

1. Slice the Watermelon
   Cut the watermelon into 1 cm thick sashimi-style slices. Lay on a paper towel to absorb moisture.
2. Make the Soy-Sesame Marinade
   Combine soy sauce, sesame oil, vinegar, and sea salt. Lightly brush over each watermelon slice. Let marinate for 10 minutes.
3. Prepare the Avocado-Wasabi Cream
   Blend avocado, wasabi, lime juice, yogurt, and salt until smooth and creamy. Refrigerate until ready to use.
4. Plate with Style
   Arrange the marinated watermelon on a long plate. Add swirls or dots of the avocado cream alongside.
5. Garnish & Serve Cold
   Top with black sesame seeds and microgreens. Serve immediately with optional nori or pickled ginger.

Notes

• Use very ripe avocado for extra creaminess.
• Add ponzu or yuzu for a citrusy marinade variation.
• Works great as a refreshing vegan sushi alternative.

Why You’ll Love It

This Watermelon ‘Sashimi’ with Avocado-Wasabi Cream is a bold and refreshing twist on traditional sashimi—without any seafood involved. It’s completely plant-based, gluten-free, and bursting with vibrant flavors that feel gourmet but come together with minimal effort. The natural sweetness and juiciness of chilled watermelon mimic the texture and appearance of raw tuna, while the savory soy-sesame marinade adds just the right umami punch.

What truly sets this dish apart is the avocado-wasabi cream—a rich, velvety dip that combines the creaminess of ripe avocado with the sharp heat of wasabi and the brightness of lime. It balances beautifully with the fruit, creating a flavor contrast that’s both satisfying and unexpected.

Whether you’re serving this as a stunning appetizer, a sushi night addition, or a cooling summer snack, it always makes a statement on the plate. The garnishes—black sesame seeds, microgreens, and optional nori flakes—add crunch, color, and complexity with zero fuss. Plus, it’s entirely no-cook, making it perfect for warm days or when you want something elegant without turning on the stove.

This recipe proves that plant-based eating can be creative, beautiful, and deeply delicious—all with everyday ingredients and a few minutes of prep.

Helpful Tips

• Use chilled watermelon: Always start with well-chilled watermelon for the freshest texture and a firm, sashimi-like bite.
• Pat slices dry: After cutting, lay the slices on paper towels to absorb excess moisture—this prevents sogginess during marination.
• Marinate gently: Brush the soy-sesame mixture on lightly. You want flavor without overpowering the delicate sweetness of the fruit.
• Use ripe avocado: A perfectly ripe avocado gives you the creamiest, smoothest texture for the wasabi cream.
• Adjust wasabi to taste: Start with a small amount and increase if you prefer a bolder kick—fresh wasabi paste is best.
• Keep it cold: Serve both the watermelon and the avocado cream cold for maximum flavor and contrast.
• Garnish right before serving: Microgreens, sesame seeds, and nori flakes add great texture and visual appeal, but should be added at the last minute.
• Make it ahead: You can prep the cream a few hours in advance—just cover it well and refrigerate.

Substitutions and Variations

• Soy Sauce Alternatives: Swap soy sauce with tamari for a gluten-free version, or use coconut aminos for a slightly sweeter, lower-sodium option.
• Avocado Cream Variations: Replace yogurt with coconut cream or cashew cream to keep it fully dairy-free while maintaining richness. A touch of garlic or fresh herbs like cilantro can add depth.
• Fruit Swap: Try thin slices of ripe papaya or mango if watermelon is out of season—both have a soft texture and sweet profile that pair well with savory dressings.
• Wasabi Substitute: If wasabi isn’t available, use a touch of prepared horseradish or even a hint of Dijon mustard for a gentle kick.
• Garnish Ideas: Replace microgreens with thinly sliced cucumber ribbons, radish matchsticks, or edible flowers for a colorful and crisp twist.
• Elevate the Marinade: Add a dash of ponzu or a few drops of toasted chili oil to the marinade for extra complexity and a hint of heat.
• Make it a Bowl: Turn this into a poke-style bowl by layering marinated watermelon cubes over sushi rice with avocado cream, seaweed, and crunchy toppings.

Serving Suggestions

• Starter Plate: Serve as a refined appetizer on a long platter, sashimi-style, with individual portions of avocado-wasabi cream for dipping. It pairs beautifully with a chilled glass of white wine or sparkling water infused with lime and mint.
• Sushi Night Side: Add this dish to a sushi platter or vegan sushi board for visual contrast and a burst of fresh flavor. It complements maki rolls, seaweed salad, or edamame perfectly.
• Light Summer Lunch: Turn it into a light lunch by adding jasmine rice or sushi rice and topping with crispy onions, cucumber ribbons, and a drizzle of sesame dressing.
• Tasting Spoon Style: For a party or event, serve each watermelon slice on an appetizer spoon with a small dollop of avocado cream and a garnish. It’s elegant, mess-free, and bite-sized.
• Grazing Board Highlight: Feature this as a surprising centerpiece on a plant-based charcuterie or grazing board for something unexpected, fresh, and conversation-worthy.

Storage & Leftovers

• Watermelon Slices: Store the sliced and marinated watermelon in an airtight container lined with paper towels to absorb moisture. Keep refrigerated and consume within 1 day for best texture and freshness.
• Avocado-Wasabi Cream: Transfer the cream to a small airtight container and press plastic wrap directly against the surface to prevent oxidation. It will stay fresh in the fridge for up to 24 hours, though slight discoloration is natural.
• Do Not Freeze: Neither the watermelon nor the avocado cream freezes well. Freezing changes the texture and creates excess water, making the dish soggy and less flavorful.
• Leftover Ideas: Use any leftover avocado-wasabi cream as a sandwich spread, taco topping, or veggie dip. Leftover marinated watermelon can be chopped and tossed into a chilled soba noodle salad or served over rice with sesame seeds and scallions.
• Best Served Fresh: This dish is all about texture and temperature, so it’s best enjoyed immediately after preparation for the most vibrant, sashimi-like experience.

Pairing Ideas

• Beverages: This refreshing dish pairs beautifully with chilled beverages like cucumber-infused sparkling water, jasmine iced tea, or a crisp white wine such as Sauvignon Blanc or Grüner Veltliner. For something non-alcoholic, try a lime-ginger spritzer or cold matcha.
• Side Dishes: Complement the sashimi with light and crisp sides such as seaweed salad, edamame with flaky salt, or sesame-dressed cucumber ribbons. For a heartier meal, serve with sushi rice or a quinoa salad with citrus vinaigrette.
• Dipping Additions: Offer small dipping bowls of ponzu, chili oil, or extra soy sauce on the side for guests who want to amp up the flavor. A small spoonful of pickled ginger or yuzu kosho can add a punch of acidity and spice.
• Meal Style: Great as part of a shared table or plant-based sushi platter. It also works well in tasting menus where visual presentation and contrast are key.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes—prepare the avocado-wasabi cream up to 4 hours in advance and store it in the fridge with plastic wrap pressed directly on the surface to prevent browning. Assemble the watermelon just before serving for best texture.

Does the watermelon really taste like sashimi?
While it won’t replicate fish exactly, the chilled, marinated watermelon offers a similar mouthfeel and visual presentation—refreshing, tender, and subtly savory.

Can I use frozen watermelon?
No, frozen and thawed watermelon becomes too watery and mushy. Fresh, chilled watermelon is essential for the right texture.

What can I use instead of wasabi?
Prepared horseradish, a small amount of Dijon mustard, or a pinch of chili paste can work in place of wasabi for a similar heat.

Is this recipe fully vegan?
Yes, if you use a plant-based yogurt alternative in the avocado cream, the recipe is 100% vegan and dairy-free.

More Refreshing Watermelon Recipes You’ll Love

If you enjoyed this elegant vegan sashimi, here are three more summer-ready watermelon recipes that highlight its sweet, juicy versatility:

• Watermelon Salad – Love & Lemons
  A bright and colorful summer salad featuring juicy watermelon, cucumber, mint, and a tangy lime dressing. It’s hydrating, vibrant, and perfect for cookouts.
• Watermelon Lemonade – She Likes Food
  A naturally sweet and refreshing homemade lemonade made with fresh watermelon juice and a splash of citrus. Great for hot days or brunch gatherings.
• Watermelon & Goat Cheese Appetizer – A Foodcentric Life
  A beautiful sweet-savory bite with chilled watermelon cubes, creamy goat cheese, and a drizzle of balsamic. A creative appetizer for summer entertaining.

These recipes offer more ways to enjoy watermelon in stylish, simple, and crowd-pleasing dishes—perfect for seasonal menus or plant-based inspiration.

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