Watermelon sashimi

This watermelon 'sashimi' tastes incredible. Cooking the melon makes a lot of the water evaporate and completely changes the texture. The end result is so similar to the texture of sashimi, and the Asian marinade gives it a savoury hit of flavour. Serve as a starter, on its own with wedges of lime, sprinkled sea salt and coriander. Or, try cooking in cubes instead, and pairing with an Asian slaw, noodles or sushi.

Transform watermelon into impressive vegan watermelon tuna with just 6 ingredients and an hour of baking for cruelty-free vegan tuna steaks, sashimi, and more!

The most genius idea we saw this week had to be the watermelon sashimi we ate at Onaka ARC just a few hours back. Curious how Chef Jason came up with this idea, we decided to google and found a few…

These Watermelon Sashimi Appetizer bites are icy cold, juicy squares with a burst of spice! They are a vegetarian and gluten free appetizer for summer.

To accompany our oyster miso soup, we took inspiration from our recent meal at Kapnos, and tried our hand at compressed watermelon, with an Asian twist. We don't have a vacuum sealer, so we searched the interwebs for technique ideas and suggestions. Start by slicing up your watermelon. You want rectangular slices so they'll mimic pieces of tuna sashimi. The easiest way to do this is by slicing the watermelon in half. Slice off the round end as well. Then cut off your rind, like you're…

bengingi's Scallop Sashimi w/ Watermelon Gazpacho: Today, I've got a real treat for you – a dish that screams summer freshness and cool vibes! Picture this: delicate scallop slices served as sashimi, perfectly paired with a refreshing chilled gazpacho. But hold on, this gazpacho is taking a twist ! We're throwing in some juicy watermelon that not only bursts with flavor but also adds a vibrant pop of color. To kick things up a notch, I've added a hint of chili and a sprinkle of cilantro…

Simple is sexy. This stunning vegan sashimi recipe from Haute Chefs LA nails our summer entertaining goals...

Try this recipe for Tuna and Compressed Watermelon Salad by Chef Michel Riachard to taste flavors and textures that you can only get with sous vide.