Pic of Watermelon sashimi

Watermelon sashimi

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Watermelon sashimi

Starter Serves 4 3h 20 min
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.


  • 1 mini watermelon, or ½ a regular watermelon
  • 200ml soy sauce, or tamari
  • 2 tbsp tahini
  • 2 limes
  • 2 tsp tomato purée
  • sesame oil
  • 1 garlic clove
  • coriander
  • toasted sesame seeds
  • sea salt
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Prep time: 1h 10 min
Cooking time: 2h 10 min
  • Step 1

    Preheat oven to 190°C/Gas mark 5. Peel the mini watermelon with a knife, then place it in a roasting tray and cook in the oven for 2 hours, turning every half hour. We used a mini watermelon, for a regular sized watermelon, cut it half, or roast for longer. Note, the seeds will be bigger and there will be more of them.
  • Step 2

    Make a marinade by blitzing the soy sauce, tahini, 2 tbsp of lime juice, tomato purée, a glug of sesame oil, and the garlic clove.
  • Step 3

    Remove the melon from the oven, cover in the marinade and let it sit for 1 hour.
  • Step 4

    Preheat oven to 190°C/Gas mark 5. Return the melon to the oven for 5 mins or so, until the marinade has caramelized.
  • Step 5

    Thinly slice the melon and brush a little more marinade on. Season and sprinkle with coriander, toasted sesame seeds and sea salt, and serve with a wedge of lime.

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