Spicy “Tuna” Watermelon Sushi Rolls

Equipment

  • Sushi mat

  • Instapot, rice cooker, or pot

  • Colander

Ingredients

  • 2 cups short-grain sushi rice

  • 2 cups water

  • 1/4 Tbsp cup white vinegar

  • 2 Tbsp cup seasoned rice vinegar

  • 1 small seedless watermelon, or 1/2 a large

  • 2 tbsp avocado oil

  • 2-3 Scallions, sliced

  • 1/8 - 1/2 cup mayo (regular, vegan or kewpie)

  • 1/8 - 1/2 cup sriracha

  • 1-2 tbsp sesame oil

  • 1-2 tbsp sesame seeds

  • 8 nori sheets

  • 1 cucumber, sliced into long strips

  • 1 avocado or veg of your choice

  • Pickled ginger

  • Wasabi

  • Tamari or soy sauce

Instructions

  1. Preheat the oven to 350 F.

  2. Rinse rice in a fine mesh strainer, rinse at least once per cup of rice.

  3. Add rice and water to Instapot. Set on low pressure or rice setting for 12 minutes.

  4. Let naturally release. You can also make rice in a pot, or rice cooker.

  5. Once lid can be opened, add vinegars in, with a wooden spoon, folding it in, careful to avoid mushing the rice.

  6. Let rice cool.

  7. Remove skin of watermelon with knife.

  8. Slice watermelon into blocks, then 1/4 inch thick slabs.

  9. Coat watermelon into 2 Tbsp of avocado oil, place in ovenproof dish.

  10. Bake in oven for 20 minutes.

  11. Flip watermelon, bake for 10 more minutes - making sure it does not brown. Remove and let cool.

  12. Once cool, add to a bowl.

  13. Chop watermelon into tiny pieces. Put in colander to drain as much water as possible out of watermelon. Press lightly to help drain. Add scallions, mayo, sriracha, sesame oil, and sesame seeds to taste, to the watermelon bowl. Everyones preferences are different to add less and adjust.

  14. Lay piece of nori flat on a sushi mat, smooth rice over 3/4 of the nori. Add spicy watermelon mixture at the top (on top of the rice). Add cucumber or other veggies.

  15. Roll up your roll, starting at the top, tucking and pulling in as you roll. Add water to the un-riced portion of the nori so it sticks and seals your roll.

  16. Slice with a sharp knife. Cleaning knife between cuts may help. Enjoy with pickled ginger, wasabi and soy sauce!