Spicy Watermelon Vegan Sushi

I went to Planta the other day, which is a scrumptious vegan restaurant in Toronto, (I highly recommend it) and one of my favourite dishes that I tried was a watermelon poke. Poke is traditionally a fish dish, but here they used watermelon in a savoury way with umami flavours. The love was real, and the love was deep. I knew I had to create my own savoury watermelon dish, and that dish had to be sushi. Spicy watermelon vegan sushi to be exact.

I love me some veggie sushi but most restaurants only have cucumber or avocado sushi, and that get’s boring real fast. Spicy tuna roll used to be one of my favourites, so seeing watermelon in a savoury way, it clicked immediately for me!

I whipped up a 5 second sauce, dipped in a cube of watermelon and proceeded to devour the whole bowl. YUM. 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, more please, now please.

To make Spicy Watermelon Vegan Sushi: finely chop the watermelon. This isn’t large watermelon cubes that you would normally munch on, you want these to get all saucy delicious and fit into a sushi roll so keep the chop small.

Mix together the spicy watermelon vegan sushi sauce. Omnomnom. If you like it really spicy, add more sriracha to taste.

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 let the watermelon sit in the sauce it gets all watery, 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.

To make a hand roll, cut a sheet of nori in half. Cover half of the nori rectangle in a thin layer of prepared sushi rice. Put a small amount of watermelon on an angle on top of the rice. Take the bottom corner of the nori and bring it to the top and roll up. Lightly wet the edge of the nori to help glue to roll closed.

I also love this spicy watermelon vegan sushi served Buddha bowl style. On top of a bed of rice, with a few sheets of nori seaweed snack, some slices of avocado, green onions, and cucumber slices. So fresh and lovely!

4.75 from 4 votes

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Spicy Watermelon Vegan Sushi

Prep Time

20 mins

Total Time

20 mins

 

That isn't spicy tuna, it's watermelon!! This spicy watermelon vegan sushi is the perfect combo of sweet and savoury. Quick and easy to make. 

Course: Main Course

Cuisine: Japanese

Servings: 4 (enough for about 4 rolls)

Calories: 231 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the spicy watermelon:

• 1 tablespoon vegan mayonnaise
• 1 teaspoon Sriracha
• 1 teaspoon soy sauce
• 1 teaspoon white miso paste
• 1/2 teaspoon sesame oil
• 1 1/2 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

1. 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.

2. 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.

Recipe Notes

I also love this spicy watermelon vegan sushi served Buddha bowl style. On top of a bed of rice, with a few sheets of nori seaweed snack, some slices of avocado, green onions, and cucumber slices. So fresh and lovely!

Bon appetegan!

Sam.

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