Vegan Watermelon Sashimi

Chewy, meaty, salty and 100% Vegan. This will be your new go to starter to impress your guests with minimum effort. shhhhhh


1/2 Watermelon

2tbsp Soy

2tsp Rice Vinegar

2tbsp Dashi

To Serve:

Ponzu to serve or a mix of Soy, Lime & Tangerine Juice

Kombu Flakes

Black & White Sesame Seeds

Cucumber, Avocado & Spring Onion


  1. Peel and cut the watermelon into oblongs around 2 cm thick.

  2. Mix the soy, vinegar and dashi in a glass container, add the watermelon, turn to coat and pop in the fridge to marinade overnight.

  3. The next day, preheat oven 90C. Line a baking tray with non stick paper.

  4. Lay the watermelon, living space between the pieces, on the paper and drizzle with some of the marinade.

  5. Bake for 2 hours, turn and bake for 2-3 hours more or until wrinkled, chewy but with a little softness inside.

  6. Allow to cool completely before serving with combo flakes, sesame seeds, cucumber, avocado, spring onion and a good drizzle of ponzu.