Avocado-Wasabi Cream with Watermelon ‘Tuna’
A delightful fusion of creamy avocado, sharp wasabi, and juicy watermelon that offers a plant-based alternative to traditional sushi.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Watermelon
- 300 g seedless watermelon Cut into sashimi-style rectangles.
- 1 tbsp soy sauce or tamari Adds savory umami depth.
- 1/2 tbsp sesame oil Provides nutty aroma.
- 1 tsp rice vinegar Balances the dish with acidity.
- optional dash lime juice or mirin Enhances flavor with brightness.
- 1 pinch sea salt Enhances natural flavors.
For the Cream
- 1 ripe avocado Adds velvety smoothness.
- 1 tsp freshly grated wasabi or wasabi paste Provides spicy kick.
- 1 tbsp lime juice Bright and tangy flavor.
- 2 tbsp full-fat coconut milk or vegan yogurt Adds creaminess.
- to taste salt Salt Enhances all flavors.
For Garnish
- to taste black sesame seeds For contrast and crunch.
- to taste microgreens For freshness and elegance.
- optional edible flowers or pickled ginger For bursts of color and flavor.
Instructions
Preparation of Watermelon
- Slice the watermelon into even rectangles, about 1cm thick.
- In a shallow dish, whisk together the soy sauce, sesame oil, rice vinegar, and optional lime juice.
- Carefully coat the watermelon slices and let them chill for 15 to 30 minutes in the refrigerator.
Preparation of Avocado-Wasabi Cream
- In a blender, combine the avocado, wasabi, lime juice, and coconut milk.
- Blend until smooth and season with salt to taste.
- Chill until ready to serve.
Assembly
- Plate the watermelon slices artfully on a clean white plate.
- Add small quenelles of the avocado cream next to each watermelon slice.
- Garnish with black sesame seeds and microgreens.
Notes
Best enjoyed chilled. Opt for sparkling water with mint for a complementary drink.