Ingredients
• ½ of a small seedless watermelon, peeled and sliced into 1 inch wide “sashimi looking” slices
• 2 Tablespoons Ocean Harvest nori flakes
• 2 Tablespoons Ocean Harvest dulse flakes
• 1 tablespoon sesame oil
• 4 Tablespoons tamari or soy sauce
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons white miso paste
• 1 teaspoon freshly grated ginger and/or ½ teaspoon liquid smoke and/or finely minced garlic for more of a “tuna poke” flavor
Instructions
- Preheat the oven to 375 degrees F. and line a baking sheet with a silicone mat or parchment paper.
- Cut the watermelon in half and peel it. Cut it into 1-inch thick circles and then cut them in half and then in half again These should look the size of a small “sashimi steak” usually served on top of rice.
- Put your slices onto a baking pan, lined with parchment or silicon mat. Bake for 50 minutes to 1 hour or until the watermelon is soft and water removed.. This is where the texture starts to change….. 😊 Watch your watermelon so it does not “brown”.
- Allow it to cool and slice into 1-inch slices( if you think your slices are not small enough).
- In a glass pint or quart jar, mix together the nori, dulse, oil, tamari/soy sauce, apple cider vinegar, and miso paste. Shake well and put into refrigerator to marinate in jar
- Once your sashimi steaks are cool, put into large baking dish and marinate them in the sauce for 2-24 hours. Flip the slices half-way through so they are completely coated.
- Once your sashimi steaks are cool, put into large baking dish and marinate them in the sauce for 2-24 hours. Flip the slices half-way through so they are completely coated.
At this point, since I prefer to “GRILL” my sashimi, to get the best texture and flavor, here is how I do that
- Preheat a grill (or a cast iron grill pan) over medium heat, adding either a spray oil or lightly oil so watermelon tuna does not stick. Cook for 2-3 minutes on each side until seared with the charred grill lines. Remove and serve over rice or any other side dish!
*** You can add sesame seeds, scallions and/or hot sauce to your “sashimi” after grilling.
