Watermelon Tuna

1 hr 15 min Serves 6 Source →

vegan sushi snack

Ingredients

— 3 lbs underripe watermelon, rind removed, cut into steak-sized pieces (~1 inch thick)
— 2 sheets nori, finely chopped
— 1/4 cup soy sauce
— 2 tbsp apple cider vinegar
— 2 tbsp light oil (canola or vegetable)
— 1 tbsp white miso paste
— 4 cloves garlic, minced

1
Preheat oven to 375°F. Line a baking sheet with parchment.
2
Mix nori, soy sauce, vinegar, oil, miso, and garlic into a marinade. Add watermelon pieces and coat thoroughly.
3
Spread watermelon on the baking sheet in a single layer. Pour remaining marinade over top.
4
Bake 1 hour until soft and the texture resembles fish when pierced with a fork.
5
Cool completely. Refrigerate — flavor deepens overnight. Serve cold or warm, sliced like sashimi, in sushi rolls, poke bowls, or over rice.

· Underripe watermelon holds its shape much better during baking — avoid anything too sweet and soft.
· Keeps up to 4 days in the fridge. Better the next day.