How to make watermelon sashimi- Tutorial

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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 links to making this “fake tuna” healthy raw sashimi. Here they are: baked watermelon steak, cured watermelon crudo and here is a step by step tutorial taken from this site to make Vietnamese compressed watermelon sashimi.

For this recipe you will need:

  • Watermelon
  • Japanese daikon
  • Shiso leaves (labeled ooba or aojiso, also known as perilla leaves)
  • Nuoc Cham Ga (sweet chilli sauce)
  • Fish sauce (For vegans to not include this as I believe it just adds that fishy taste to the melon) to replace with soy sauce02_small

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Instead of cutting a watermelon in half in the usual fashion, begin by cutting the ends off. This provides a flat base to stand the watermelon up vertically.

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Slice off the rind, exposing the whole watermelon.

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Next, chop the watermelon into thirds, lengthwise. Reserve the two rounded parts for later.

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Cut the thick watermelon slab into thirds again. Again, reserve the rounded parts. We’re left with a rectangular block from the seedless inner watermelon core.

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Trim the watermelon core into a steak so the edges are about 2.25″ x 1.25″.
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Slice the steak into sashimi about 0.25″ thick.

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Place the sashimi into a vacuum bag and add the Nuoc Cham Ga and fish sauce. I added about 0.5 tablespoons of each sauce. Coat each piece with sauce. We will definitely be omitting any sauces for this step.

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Here’s a comparison of the watermelon before (right) and after (left) using the chamber vacuum sealer. It really transforms the color and texture.

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Lastly, shred some daikon and garnish with shiso leaves.

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2 thoughts on “How to make watermelon sashimi- Tutorial

  1. Hey guys! Thanks for leaving comments on my blog~ Yours is lovely too! And wow… It’s nice to see what the process of making the watermelon sashimi is like~ Hahaha! I was at the gathering yesterday as well! :)

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