I love sushi, like, a lot, but it’s not like I can eat raw fish every day. So when I learned you could make watermelon sushi, my jaw dropped. Was it even possible? Watermelon, the epitome of summer, and sushi, the love of my life, together? It seemed a match made in heaven!
How it’s Legit
Puzzled, I tried to figure out how it could be true. I sat back and thought, watermelon is basically, well, water, so when baked the water would evaporate and give it a fish-like texture. It would then take on whatever flavors you gave it, kinda like tofu.
Seems reasonable enough, but does it work?
Oh, You Bet it Does
I used this recipe from SadTire on Youtube as inspiration, but also because her videos are hilarious. With only a few ingredients, I had something that, to my sheer wonder, resembled sushi. Here’s the recipe I used — check it out!
Watermelon Sushi
Ingredients
Instructions
Grab your watermelon and cut that bad boy up. Go for cutting it into quarters so you get nice triangle slices.
See? Almost can’t tell it’s watermelon!
Line a baking sheet with foil, place the watermelon u0022sashimiu0022 in neat rows (okay, kinda neat), and drizzle with the olive oil and soy sauce.
Bake for one and a half to two hours, or until the edges are darkened.
Sprinkle on some sesame seeds and eat!
Now listen – I’m not going to sit here and say this tastes exactly like glazed salmon, but it’s pretty damn miraculous. It has that chewy texture and the vibrant flavor, but with just a touch of subtle fruitiness. You can’t go wrong with this wholesome fruit and low-sodium soy.