Description
Fresh, vibrant, and no-cook—this vegan watermelon sashimi features marinated watermelon slices and a smooth avocado-wasabi cream for a bold, elegant bite.
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
To Garnish:
Black sesame seeds
Microgreens or scallions
Optional: nori flakes or pickled ginger
Instructions
1. Cut the watermelon into sashimi-style slices, about 1 cm thick. Pat dry using paper towels.
2. In a bowl, mix soy sauce, sesame oil, vinegar, and salt. Brush over the watermelon slices. Let sit for 10 minutes.
3. Blend avocado, wasabi, lime juice, yogurt, and salt until smooth. Chill until ready to serve.
4. Arrange the watermelon slices on a long plate. Add avocado cream beside or beneath them.
5. Top with sesame seeds, microgreens, and optional garnishes. Serve immediately while cold.
Notes
Use a ripe avocado for a creamy texture.
Patting the watermelon dry helps preserve its sashimi-like firmness.
Make the avocado cream ahead and store it in the fridge, covered tightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Fusion, Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 185
- Sugar: 6
- Sodium: 310
- Fat: 14
- Saturated Fat: 2.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 5
- Protein: 2
- Cholesterol: 0