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Watermelon Tuna Sushi

Ingredients

• Watermelon Sushi
• BY Debbie Adler
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• SERVES 6
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• MUST HAVE
• • 1 medium watermelon (about 3 pounds)
• • 2 sheets nori, finely chopped
• • 1/4 cup coconut aminos
• • 2 tablespoons apple cider vinegar
• • 1 tablespoon coconut nectar (or dark maple syrup)
• • 1 tablespoon white mellow miso paste
• • 3 cloves garlic, minced
• • 2 tablespoons sesame seeds (optional)
• MUST DO
• 1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
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• 2. Cut the watermelon into 1-inch slices, leaving the rind behind.
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• 3. In a large baking dish, mix together the nori, coconut aminos, apple cider vinegar, coconut nectar, miso and garlic. Add the watermelon and toss to coat.
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• 4. Spread the watermelon slices on the prepared baking sheet in a single layer and pour any extra marinade over the melon.
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• 5. Bake until the watermelon is tender, about 1 hour.
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• 6. Let the watermelon cool completely and serve with rice.
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• 7. Garnish with sesame seeds if desired.

Read Directions