Watermelon 'Sashimi' with Avocado-Wasabi Cream

A plant-based illusion with serious wow factor—fresh watermelon slices styled like sashimi, paired with a silky, spicy avocado cream.

It’s the kind of dish that turns heads at the table, like summer art plated under a Tokyo sky.

Ingredients

For the Watermelon 'Sashimi'

400 g seedless watermelon, chilled

1 tbsp soy sauce or tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

Pinch of sea salt

For the Avocado-Wasabi Cream

1 ripe avocado

1 tsp wasabi paste (adjust to taste)

Juice of ½ lime

1 tbsp plain yogurt or plant-based alternative

Salt, to taste

To Garnish

Black sesame seeds

Microgreens or finely sliced scallions

Optional: nori flakes or pickled ginger

Instructions

Each bite is tender and chilled like real sashimi, with buttery avocado cream and a bold, spicy finish.

Slice the Watermelon:

Cut the chilled watermelon into sashimi-style rectangular slices (about 1 cm thick). Place on a plate lined with paper towels to absorb excess moisture.

Marinate Gently:

In a bowl, mix soy sauce, sesame oil, rice vinegar, and salt. Brush this lightly over each piece of watermelon. Let sit for 10 minutes.

Make the Cream:

In a blender or small processor, blend avocado, wasabi, lime juice, yogurt, and salt until smooth and mousse-like. Chill until serving.

🍽️ Plate Like Art:

Arrange the watermelon slices like sashimi on a long plate. Add dots or swipes of avocado cream beside or underneath. Garnish with sesame seeds, microgreens, and optional extras.

Serve Cold:

Serve immediately as a stunning starter or light plant-based snack.

Recipe Details

Prep Time: 15 minutes

Marinate Time: 10 minutes

Servings: 2–3

Difficulty: Easy

Why You’ll Love It

It’s fresh, creative, and visually striking—perfect for summer or special occasions.

A genius plant-based dish that balances sweetness, umami, and gentle heat.

Light, luxe, and unforgettable—this is how you do modern plant-based elegance.