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Alessandro Desantis
Recipes

Watermelon sashimi

Revisited Starter Asian Vegan

Ingredients

4 servings
  • Watermelon (1, 1 baby watermelon, seedless if possible)

For the marinade:

  • Red miso paste (1 tsp)
  • Soy sauce (2 tbsp)
  • Garlic clove (1 clove, crushed)
  • Ground ginger (1 tsp)
  • Apple cider vinegar (1 tsp)
  • Sesame oil (1 tbsp)
  • Nori (1 sheet, ground in a spice grinder (about 1.5 tablespoons))

Steps

  1. Cut the watermelon into quarters and peel it. Remove as many seeds as possible.
  2. Set the watermelon on parchment paper and microwave at maximum power for 30 minutes total.
  3. Stop after 10 minutes and pour off the excess water; repeat again after another 10 minutes, then finish the remaining time.
  4. Transfer to the fridge for about 2 hours.
  5. Whisk together the miso, soy sauce, crushed garlic, ground ginger, apple cider vinegar, sesame oil, and ground nori to make the marinade.
  6. Slice the chilled watermelon into very thin sashimi-like pieces and lay them in a container.
  7. Pour over the marinade and toss to coat well. Marinate for at least 3–4 hours, ideally overnight.

Notes

  • The nori marinade gives a briny, seaside flavor; omit it for a plainer, meatier umami taste.
  • Keeps for 2–3 days.

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