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    Home » Recipes » Vegan Meats

    July 12, 2017 23 Comments

    Spicy Watermelon Vegan Sushi

    6.7K shares
    Jump to Recipe

    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.

    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. #itdoesnttastelikechicken

    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!

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

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

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

    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.

    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. #itdoesnttastelikechicken

    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!

    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. #itdoesnttastelikechicken

    Print Recipe
    4.93 from 14 votes

    Spicy Watermelon Vegan Sushi

    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. 
    Prep Time20 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Japanese
    Servings: 4 (enough for about 4 rolls)
    Calories: 220kcal
    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
    • 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
    US Customary - Metric
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    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.

    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!

    Nutrition

    Serving: 1roll (recipe makes 4 rolls) | Calories: 220kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Krystle Morin says

      August 23, 2021 at 8:25 pm

      5 stars
      This was a unique and delicious dinner for us. We made Poke bowls with it and loved it.
      Thanks!

      Reply
    2. Gina says

      May 11, 2021 at 4:52 pm

      5 stars
      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!

      Reply
    3. Jennifer R says

      January 04, 2021 at 11:48 pm

      5 stars
      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.

      Reply
    4. Rebecca says

      August 22, 2018 at 9:23 am

      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.

      Reply
      • Sam Turnbull says

        August 27, 2018 at 11:21 am

        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!

        Reply
    5. Brittany says

      September 07, 2017 at 11:30 am

      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!

      Reply
      • Sam Turnbull says

        September 09, 2017 at 10:55 am

        Haha, awesome! I hope you enjoy the recipe once you get to it 🙂

        Reply
    6. Alexandra Colacito says

      August 23, 2017 at 9:11 pm

      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 ...?

      Reply
      • Sam Turnbull says

        August 24, 2017 at 10:02 am

        Mixing it doesn't mush the melon, but you are welcome to serve it that way if you prefer. Enjoy!

        Reply
    7. Rebecca says

      August 06, 2017 at 4:35 pm

      Hi Sam,
      I am wondering if adding Dulse flakes to the watermelon would give it a slightly fishier taste, or is the Nori enough?

      Reply
      • Sam Turnbull says

        August 07, 2017 at 10:54 am

        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! 🙂

        Reply
    8. Lovethescents says

      July 28, 2017 at 10:28 pm

      I really want to make this but it must be served right away due to wateriness?

      Reply
      • Sam Turnbull says

        July 31, 2017 at 10:37 am

        I would say that all sushi is best served right away anyways, so yes, I would recommend serving it fresh. Enjoy!

        Reply
    9. Lotti says

      July 22, 2017 at 12:23 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        July 23, 2017 at 10:07 am

        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! 🙂

        Reply
    10. Bethery says

      July 19, 2017 at 11:48 pm

      I'm late to the party, but this looks amazing! I really can't wait to try it.

      Reply
      • Sam Turnbull says

        July 20, 2017 at 9:47 am

        Haha! Not very late at all! I hope you love it, Bethery 🙂

        Reply
    11. Bev says

      July 16, 2017 at 11:49 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        July 17, 2017 at 9:15 am

        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 🙂

        Reply
    12. TofuAnnie says

      July 12, 2017 at 12:07 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        July 12, 2017 at 12:28 pm

        You're most welcome! I hope you love it as much as I do. It's such cool flavour combos. 🙂

        Reply
    13. Marcelle says

      July 12, 2017 at 11:45 am

      4 stars
      Hi,
      Looks interesting! But the watermelon does not look FINELY chopped, I think. Small squares, maybe?

      Marcelle

      Reply
      • Sam Turnbull says

        July 12, 2017 at 12:27 pm

        Well, finely chopped compared to how one usually chops watermelon I would say. Is that confusing?

        Reply

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