Author: This spicy watermelon vegan sushi is fresh, lightly sweet, and packed with bold umami flavor. Juicy watermelon is tossed in a creamy, spicy sauce, then rolled into sushi for a fun, plant-based twist on a classic spicy tuna roll.
Recently I went to Planta, a vegan restaurant in Toronto, and one of my favorite dishes was a watermelon poke. It was savory, umami-rich, and completely unexpected. I was instantly obsessed. Naturally, I had to recreate that magic at home, and this spicy watermelon sushi was born. If you've ever been bored of basic cucumber or avocado rolls, this is going to be a game changer. This spicy watermelon vegan sushi is lightly sweet, with a crisp juicy bite. Covered in a creamy, spicy, umami sauce, sprinkled with toasted sesame seeds... um yes please!
Why This Spicy Watermelon Sushi Is a Must-Try
- Unexpected but amazing: Watermelon might sound unusual in sushi, but it soaks up flavor so well and gives you that juicy bite.
- Sweet, spicy, and savory: The sauce hits all the right notes with creamy, spicy, and umami flavors.
- Fun twist on sushi night: A creative, plant-based alternative to spicy tuna rolls.
- Versatile: Make it as sushi rolls, hand rolls, or turn it into a sushi bowl.
Ingredients for Spicy Watermelon Vegan Sushi
Spicy Watermelon Filling:
- Watermelon: Finely chopped so it soaks up the sauce and fits nicely into sushi rolls.
- Vegan mayonnaise: Adds creaminess and richness to the sauce.
- Sriracha: Brings the heat. Adjust to taste depending on how spicy you like it.
- Soy sauce: Adds saltiness and depth.
- White miso paste: Gives that signature umami flavor that makes this taste surprisingly like seafood.
- Sesame oil: Adds a nutty, toasty finish.
For the Vegan Sushi Rolls:
- Nori sheets: The seaweed wrap that holds everything together.
- Prepared sushi rice: Sticky rice is essential for sushi rolls that hold together.
- Sesame seeds: For a little crunch and extra flavor. Black, white, or both work great.
How to Make Vegan Sushi With Watermelon Tuna
- Make the Sauce: In a medium bowl, mix together the vegan mayonnaise, Sriracha, soy sauce, miso paste, and sesame oil until smooth.
- Prep the Watermelon: Finely chop the watermelon into small pieces so it can soak up the sauce and fit easily into rolls.
- Toss Just Before Using: Right before assembling, add the watermelon to the sauce and toss to coat. Do not let it sit too long or it will release too much liquid.
- Assemble the Rolls: With wet hands, spread a thin layer of sushi rice over a sheet of nori, leaving about 2 inches at the top edge. Add a line of the watermelon mixture and sprinkle with sesame seeds. Roll tightly, sealing the edge with a little water. Use a wet, sharp knife to slice into pieces.
Tips and Variations
- Don't marinate the watermelon: Toss it with the sauce right before using. Letting it sit too long makes it watery. (I speak from experience!)
- Chop small: Finely chopped watermelon absorbs more flavor and makes rolling easier.
- Adjust the spice: Add more or less Sriracha depending on your heat preference.
- Use a sharp, wet knife: This helps you get clean sushi slices without squishing the roll.
Alternative Ways to Serve
Not in the mood to roll sushi? No problem!
- Hand rolls: Use half sheets of nori, add rice and filling, and roll into a cone shape.
- Sushi bowl: Serve the spicy watermelon over rice with avocado, cucumber, green onions, and nori strips. See my Vegan Sushi Bowl for inspiration!
Storage
This vegan sushi recipe is best enjoyed fresh. If needed, store leftover watermelon mixture separately in the fridge and assemble just before serving.
More Vegan Rice Recipes
If you try this vegan sushi recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Spicy Watermelon Vegan Sushi
Servings: (enough for about 4 rolls)
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Ingredients
For the spicy watermelon:
- 1 tablespoon vegan mayonnaise
- 1 teaspoon Sriracha
- 1 teaspoon soy sauce
- 1 teaspoon white miso paste
- ½ teaspoon sesame oil
- 1 ½ cups watermelon,, finely chopped
To make sushi rolls:
- 4 nori sheets, (or more if needed)
- 1 recipe prepared sushi rice
- sesame seeds,, for garnish
Instructions
- In a medium bowl, mix together the vegan mayonnaise, Sriracha, soy sauce, white miso paste, and sesame oil until smooth. At the last minute before rolling your sushi add in the watermelon and toss to combine. The first time I made this I thought it would be a good idea to let the watermelon marinate in the sauce. Wrong. When you do that the watermelon gets all watery making a saucy mess, so toss the watermelon with the sauce just before using in sushi.
- To make a sushi roll, with wet hands, thinly spread prepared sushi rice on a sheet of nori, leaving about 2 inches of exposed nori at the top. Fill with watermelon and a sprinkle of sesame seeds. I used both black and white sesame seeds but you can use whatever kind you like. Carefully roll the sushi up, and when you reach the top, lightly wet the exposed nori with water to help glue the roll closed, then finish rolling. Wet a sharp knife and cut into sushi rounds. If any watermelon falls out, simply push it back in.
Krystle Morin says
This was a unique and delicious dinner for us. We made Poke bowls with it and loved it.
Thanks!
Gina says
This is SO good! Have never even seen this before - avocado, cucumber, and sweet potato sushi seem to be the classics. Loved discovering this new version!
Jennifer R says
This is amazing! The first time I made it I discovered I’m not the greatest at rolling sushi. The second time, I put a mound of the sushi rice in a bowl, topped with the spicy watermelon and sprinkled thinly cut nori sheets and sesame seeds. So, so good.
Rebecca says
Can anything be substituted for the miso paste? I cannot find it here in Small Town Iowa. I do have kelp powder, would that work? Thank you in advance, I love your recipes - tried several and they never disappoint.
Sam Turnbull says
So happy you are enjoying my recipes, Rebecca! Miso is pretty key to the flavour in this recipe. You could order it online, or if you want to use your kelp powder you can do that, it will just result in a different flavour and colour. Enjoy!
Brittany says
Déjà vu!
Back in June I saw a post by someone in a Facebook group about how they baked watermelon and made sushi with it. My mind was blown at that point! I tried it out and it was eerie how much it resembled tuna. I had plans to try it out a few different ways, but never got around to it. I made a couple of blog posts about my experiment and how I feel it went over well. Some of my testers were blown away - but also a little put off by the sweetness of the watermelon even though I marinated it for over 24 hours, in the end I didn't bake it long enough or cut it in thick enough pieces because they began to burn beyond recognition.
When I find the perfect watermelon I have a hard time sacrificing it to the sushi gods...but maybe a not so sweet one will take one for the team next time. Although, I'll have to wait until next year because I'm not paying the high price tag for out of season melon.
BUT I'll definitely be trying out your recipe the next time around!
Sam Turnbull says
Haha, awesome! I hope you enjoy the recipe once you get to it 🙂
Alexandra Colacito says
What if you spread the sauce on top of the rice, and then placed the watermelon pieces, then rolled, instead of trying to mix the watermelon pieces up in the sauce, which seems like it would mush the melon ...?
Sam Turnbull says
Mixing it doesn't mush the melon, but you are welcome to serve it that way if you prefer. Enjoy!
Rebecca says
Hi Sam,
I am wondering if adding Dulse flakes to the watermelon would give it a slightly fishier taste, or is the Nori enough?
Sam Turnbull says
You could definitely do that. In my first round of testing this recipe, I tore up nori sheets and added them to the sauce. It was good, but I don't love fishy tastes myself, so for me it didn't need the extra seaweed. But if you like it, go for it! 🙂
Lovethescents says
I really want to make this but it must be served right away due to wateriness?
Sam Turnbull says
I would say that all sushi is best served right away anyways, so yes, I would recommend serving it fresh. Enjoy!
Lotti says
I think that I have never in my life ever eaten watermelon other than pure as a sweet, fruity snack and never have I been interested in doing so. Boy, was I wrong! I put this in my Onigirazu (with cucumber, avocado and a splash of lemon juice) today and it was de-li-cous. Thanks for the recipe!
Sam Turnbull says
Yay!!! So happy you enjoyed it so much, Lotti, and that you found a way to enjoy watermelon you didn't even know you would be interested in! 🙂
Bethery says
I'm late to the party, but this looks amazing! I really can't wait to try it.
Sam Turnbull says
Haha! Not very late at all! I hope you love it, Bethery 🙂
Bev says
I made this last night and it is absolutely over-the-top delicious!! I've been making veggie-style sushi for years and your divine inspiration is, well, truly divine! The sweet, spicy, umami flavors of the watermelon and sriracha sauce are an incredible flavor blast! My husband repeatedly commented on the deliciousness. Thank you for sharing this magical recipe!
Sam Turnbull says
Woohoo!!! So thrilled you love it as much as I do, Bev! Since this is a fairly unique recipe, I wasn't quite sure if others would enjoy it as much as I do, so I am so very happy that you and your husband did! Thanks so much for the lovely comment 🙂
TofuAnnie says
This looks sooo yummy! I've seen a few things done with savory versions of watermelon,but none really interested me. This looks so perfect. I'm looking forward to trying it. Also, thanks for the tip on not letting the watermelon marinate for long. I'm sure I would have done exactly that, thinking more flavor! Thanks for something new to try.
Sam Turnbull says
You're most welcome! I hope you love it as much as I do. It's such cool flavour combos. 🙂
Marcelle says
Hi,
Looks interesting! But the watermelon does not look FINELY chopped, I think. Small squares, maybe?
Marcelle
Sam Turnbull says
Well, finely chopped compared to how one usually chops watermelon I would say. Is that confusing?