📝 About This Recipe
This stunning plant-based delicacy transforms humble watermelon into a sophisticated appetizer that mimics the buttery texture and deep color of premium bluefin tuna. By slow-roasting the melon in a savory marinade, the sugars concentrate and the cell structure collapses, creating a remarkably 'meaty' mouthfeel. Finished with a bright citrus zest and a touch of toasted sesame, it is a refreshing, umami-rich masterpiece that challenges the boundaries of fruit and seafood.
🥗 Ingredients
The Melon
- 1/2 large Seedless Watermelon (cold, rind removed and cut into 3x1 inch rectangular blocks)
The Infusion Marinade
- 1/4 cup Soy Sauce (use Tamari for gluten-free)
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 piece Nori Sheet (torn into small bits to add oceanic flavor)
- 1 tablespoon Mirin (Japanese sweet rice wine)
Garnish & Finishing
- 1 teaspoon Black and White Sesame Seeds (toasted)
- 1/4 cup Microgreens (shiso or radish sprouts work best)
- 1 teaspoon Wasabi Paste (for serving)
- 2 tablespoons Pickled Ginger (palate cleanser)
- 1 Lime (zested and cut into wedges)
- 1 pinch Flaky Sea Salt (Maldon style)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or a glass baking dish with parchment paper to prevent sticking.
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2
Prepare the watermelon by slicing away the rind and the white pith. Cut the red flesh into uniform rectangular 'saku' blocks, approximately 3 inches long, 1 inch wide, and 1 inch thick, resembling traditional sashimi cuts.
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3
In a medium bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, mirin, and the torn nori bits until well combined.
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4
Place the watermelon blocks into a large freezer bag or a shallow bowl. Pour the marinade over the melon, ensuring every piece is thoroughly coated. Let it marinate for at least 10 minutes.
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5
Arrange the marinated watermelon blocks on the prepared baking sheet in a single layer, leaving space between each piece for air circulation.
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6
Pour any remaining marinade from the bag over the blocks. Cover the dish tightly with aluminum foil to trap the steam, which helps soften the fibers.
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7
Bake for 1 hour. This initial phase breaks down the 'crunch' of the fruit.
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8
Remove the foil and carefully flip each block using tongs. Return to the oven, uncovered, for another 45-60 minutes. The melon should shrink slightly and take on a dark, translucent red color.
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9
Remove from the oven and let the melon cool to room temperature. The texture will continue to firm up as it cools.
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10
For the best experience, transfer the cooled blocks to a container and refrigerate for at least 2 hours, or until chilled through. Sashimi is best served cold.
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11
To serve, use a very sharp damp knife to slice each block into 1/4 inch thick slices, just like traditional fish sashimi.
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12
Arrange the slices on a chilled platter. Garnish with lime zest, toasted sesame seeds, microgreens, and a tiny pinch of flaky sea salt.
💡 Chef's Tips
Choose a seedless watermelon that is heavy for its size to ensure high sugar content. Don't skip the nori; it provides the essential 'sea' flavor that tricks the palate into thinking it's seafood. If the melon releases too much liquid during roasting, drain the pan halfway through to ensure the glaze sticks. For an even denser texture, you can vacuum-seal the marinated melon before roasting if you have a vacuum sealer. Ensure your knife is incredibly sharp to get those clean, professional edges on your slices.
🍽️ Serving Suggestions
Pair with a crisp, dry Sake or a chilled glass of Sauvignon Blanc. Serve alongside a bowl of seasoned sushi rice for a deconstructed poke bowl. Accompany with a side of edamame seasoned with chili flakes and sea salt. Use a small dab of vegan spicy mayo (mayo mixed with sriracha) on each slice for extra richness. Present on a slate board with a side of traditional soy sauce and extra wasabi.