Spicy Watermelon Sushi
This vibrant vegan sushi features marinated watermelon chunks that perfectly mimic the texture of fatty tuna. Tossed in a zesty egg-free spicy mayo and wrapped in seasoned rice and toasted nori, these rolls offer a refreshing and fiery flavor profile. It is a creative, plant-based alternative to traditional spicy tuna rolls that is guaranteed to impress.
Instructions
- 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).
Nutrition Facts
Per portion