Although it might not seem like it watermelon makes one of the most realistic fish substitutes for sushi that I have tasted. Although it is time consuming, this watermelon spicy ‘tuna’ roll provides the taste and texture of tuna. The recipe takes place over a few days, but there is not a lot of time spent actually working on it. The sushi can be kept in the fridge for up to a week, making it perfect for grab-and-go lunches or dinners.

Sushi used to be one of my go-to take out meals. There is something so filling, yet refreshing about a good sushi roll, filled to the brim, with wasabi and soy sauce. I’m getting hungry just thinking about it. Once I stopped eating meat I tried some of the vegetarian sushi options, but none of them were even close to the fish-filled rolls of my past. So I gave up on trying. That is until I saw people using watermelon in place of smoked ham. Although the texture and look did not remind me of a ham, it did remind me of the tuna that I have been craving.

The way the cooked watermelon almost flopped around reminded me of the same texture that tuna has – firm enough to stick together but slightly squishy and floppy at the same time.

Choosing the Right Melon

For this recipe you want it to be under-ripe or just ripe, not mealy, with as few seeds as possible. I found that mini-watermelons usually fit the bill, as the larger they get the more mealy they usually are. Also with size and ripening usually comes sweetness. For this recipe you want the watermelon to be just ripe or under-ripe as that is when they no longer taste bitter, but are not yet sweet.

Marinating the Sushi

I found that unlike many other marinates, this one works best after the watermelon has been cooked. Rather than soaking it first, allowing it to cook first dehydrates the watermelon. It then looks to rehydrate, soaking up the marinade and taking on its fishy flavour.

You can marinate this in the fridge for up to 3 days. I found that past that the watermelon gets a bit too soggy, but it depends on how ripe it is. You can test if it is ready by gently squishing it. If it feels like fish – its ready! For reference it should be slightly squishy, but maintain its shape, almost bouncing back after being squeezed. I would recommend at least overnight to ensure that it has time to absorb as much flavour as possible.

Sushi Options and Variations

Everyone has their own favourite roll. I found that the watermelon ‘tuna’ thrives as a spicy tuna roll, but that might be since it was always my favourite. It is also great as a simple cucumber and tuna roll, or even with avocado and carrots.

For a crunchy option, try making a Panko-tuna roll. You can make it by toasting some Panko with (vegan) butter. Add the breadcrumbs either on top or in the roll if you are serving and eating right away. If left inside the roll for too long they will absorb moisture.

While it does have a fishy flavour it is definitely still mild enough to go well with almost any combinations. It will not dominate in flavour, but rather add a nice fishy kick with a great mouth-feel.

This would also go great on a poke bowl topped with fresh veggies and some crispy tofu. Finish it with some soy sauce mixed with as much wasabi as you can handle for an easy and tasty sauce. Vegetarian oyster sauce or hoisin would also go great!

The finished watermelon should last in the fridge for around a week. It is a great recipe to make a big batch of and eat throughout the week.

If you try this recipe out, let us know. We would love to see any photos you take of this recipe! Tag us @easyveggie.recipes on Instagram or comment down below!