Vegan Sushi

Wateremelon Tuna

By An Edible Mosaic

Watermelon cubes are great for making poke bowls, but you can also make vegan sashimi and nigiri with watermelon tuna steaks. To do so, cut off the watermelon rind, cut it into 1-inch-thick slices instead of cubes.

Pro tip

Step 1

Preheat a large nonstick skillet over medium heat. Add the watermelon cubes in a single layer, and cook 10 minutes, flipping the cubes every so often. The watermelon will release much of its liquid. Remove from the heat.

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Step 2

Make the marinade, add the watermelon, and gently toss to coat. Let the watermelon cool to room temperature, about 30 minutes. Cover the bowl and chill in the fridge for at least 1 hour or up to 3 days.

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With a texture and flavor that simulates fish, watermelon tuna will blow your mind!