A creative vegan take on sushi, using marinated and roasted watermelon to mimic the texture and flavor of fish. This recipe transforms watermelon into a surprising and delicious plant-based sushi topping.
1. Slice your watermelon into thick inch slabs and add to a bowl.
2. Add seaweed, soy sauce, and vinegar to the bowl and mix. Cover and let refrigerate for 1 hour minimum.
3. Grab a baking sheet and make sure it's well greased with light oil (olive or sesame recommended).
4. Set your oven to 350 degrees Fahrenheit.
5. Add your watermelon to the greased sheet and spread it out. Add a tablespoon of oil over the top of the watermelon and cook for 20 minutes; then flip and keep an eye on it for 10 more minutes to ensure it doesn’t get too brown (approximately 30 minutes total). Add to fridge to chill for 2 hours.
6. Shape your cooked sushi rice and add your chilled 'watermelon fish' on top.
