Keep summer on your plate through the colder months and #EatMoreWatermelon with these playful Watermelon Tropical Sushi — a bright, refreshing twist on sushi that highlights crisp, juicy watermelon.
Watermelon is a true taste of summer, but fortunately it’s widely available year-round. To borrow a lyric — I’m bringing summer back — and these Watermelon Tropical Sushi are a fun way to do it.
The mild winter weather many of us have enjoyed makes it easy to daydream about warmer days, but even when snow and cold arrive, watermelons are commonly stocked in grocery stores in both small and large sizes. Because of short local growing seasons in northern regions, most watermelons travel from warmer climates in the U.S., Mexico or Central America before landing on store shelves.
I was surprised to discover how often mini watermelons are available year-round. They’re convenient, sweet and perfect for many uses. I buy them for smoothies, snacks and recipes like these sushi rolls.
Watermelon’s pink flesh gets its color from lycopene, and the fruit is about 92% water, making it extremely refreshing. It’s low in calories, fat-free, sodium-free and cholesterol-free, and provides vitamin A, vitamin C and potassium. The melon and rind also contain citrulline, an amino acid that can help support muscle recovery — a great snack after a run or workout.
But beyond nutrition, watermelon is simply delicious. It pairs beautifully with tropical fruits and citrus, and it works in cocktails, desserts and appetizers. Watermelon Tropical Sushi combines sweet watermelon with mango and pineapple for a colorful, flavorful bite that’s perfect for gatherings.
If you’d like other ways to enjoy watermelon, here are a few ideas I like: Watermelon Mango Mint Salad, Watermelon Spinach Spirulina Smoothie, Watermelon Coconut Lime Popsicles and Watermelon Coconut Cucumber Chillers.
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Watermelon Tropical Sushi
Ingredients
- 315 grams Japanese rice 1 ½ cups, uncooked
- 500 milliliters water 2 cups
- 250 milliliters coconut milk 1 cup
- juice of one half lime
- 12 grams sugar 1 tablespoon
- 120 grams mango puree ½ cups
- 3-5 sheets of nori you can omit and wrap fruits in rice only, roasted seaweed
- watermelon
- mango
- pineapple
- vegetables optional
- black sesame seeds
Method
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Wash the rice, drain and let it dry briefly.
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Whisk together the sugar and lime juice; set aside.
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Combine rice, water and coconut milk in a heavy saucepan and bring to a boil, uncovered.
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Cook 5 minutes over medium heat, until the liquid reaches roughly the rice level.
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Cover, reduce heat to low and cook another 10–15 minutes, until the rice is tender.
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Remove from heat and let stand, covered, for about five minutes.
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Stir in the sugar-lime mixture and mango puree. Allow the rice to cool.
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Julienne the watermelon into long strips.
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Dice the mango and pineapple into small cubes.
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Cover a bamboo sushi mat with plastic wrap and place a nori sheet on top, textured side up.
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Spread a layer of the cooled mango-coconut rice over the nori, pressing evenly. Leave a small portion of the edge uncovered so the roll will seal.
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Arrange the watermelon, mango and pineapple along the rice, then carefully roll using the bamboo mat.
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Cut the roll in half, then cut each half to the desired sushi-piece size.
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Sprinkle with black sesame seeds and serve chilled.
