Name: Spicy Watermelon Sushi
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 cup sushi rice (rinsed); 2 cup water (for cooking rice); 1.5 cup watermelon (prepared as tuna chunks and roughly chopped); 1 tbsp sriracha sauce (for filling); 0.5 tsp toasted sesame oil (for depth); 3 null green onions (sliced into rounds); 1 tbsp vegan mayo (egg-free); 1 tsp sriracha sauce (for mayo); 0.25 cup water (for workstation); 1 tbsp rice vinegar (for workstation); 2 null nori sheets (full sheets); 3 tbsp white sesame seeds (toasted)

Instructions

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1

Thoroughly rinse sushi rice (2 cup) until water runs clear, then cook with water (2 cup) in a rice cooker and allow to cool.
2

Mix vegan mayo (1 tbsp) with sriracha sauce (1 tsp) to create the spicy mayo and set aside.
3

Create a finger-dipping solution by mixing water (0.25 cup) and rice vinegar (1 tbsp) in a small bowl.
4

In a bowl, combine the chopped watermelon (1.5 cup), sriracha sauce (1 tbsp), toasted sesame oil (0.5 tsp), and a third of the green onions (3).
5

Place nori sheets (2) shiny side down on a plastic-wrapped bamboo mat. Wet fingers with vinegar water and spread rice evenly over the nori.
6

Sprinkle with white sesame seeds (3 tbsp), flip the nori over, and place the watermelon mixture along the edge closest to you.
7

Roll tightly using the mat, slice into rounds with a sharp wet knife, and serve topped with spicy mayo and remaining green onions (3).