Keep a taste of summer all winter long and #EatMoreWatermelon with these playful Watermelon Tropical Sushi — crisp, juicy watermelon paired with sweet mango and pineapple for a refreshing, colorful appetizer.
Watermelon doesn’t have to be a seasonal treat. Thanks to year-round availability, mini and jumbo watermelons are often stocked at grocery stores even in the cold months. So why let the chill stop you? Bring summer back with these easy, fun watermelon sushi rolls.
The unusually warm winter weather has made it tempting to forget snow and freezing temperatures — at least until the next storm rolls in. Regardless of the forecast, watermelons can usually be found at the market. Some are shipped from nearby farms just over the border, while others travel from Mexico or Central America.
When I spotted the mini watermelons on a recent shopping trip, I had to bring a couple home. Price aside, watermelon is a staple in my kitchen — perfect in smoothies, salads and snacks. It’s delightfully pink thanks to lycopene, about 92% water, and wonderfully versatile.
Beyond great flavor, watermelon is a healthy choice: fat-, sodium- and cholesterol-free, low in calories, and a source of vitamins A and C and potassium. The rind and flesh contain citrulline, an amino acid that can support muscle recovery, making watermelon an excellent post-run or post-workout snack.
But mostly, watermelon is simply delicious. It works beautifully in cocktails, desserts, salads and appetizers — like these Watermelon Tropical Sushi — offering a bright and unexpected way to feed friends and family this holiday season.
If the sushi idea isn’t your favorite, here are a few other refreshing watermelon ideas we enjoy at I Sugar Coat It:
Watermelon Mango Mint Salad
Watermelon Spinach Spirulina Smoothie
Watermelon Coconut Lime Popsicles
Watermelon Coconut Cucumber Chillers
{Disclosure: I received compensation for this post; all opinions and content are my own unless otherwise noted. Thank you for supporting the brands that help make I Sugar Coat It possible.}
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 the sugar and lime juice together and 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 for 5 minutes over medium heat, until the liquid drops to the rice level.
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Cover, reduce heat to low and simmer 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 thin strips.
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Dice the mango and pineapple into small cubes.
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Cover a bamboo mat with plastic wrap and place a nori sheet on top, textured side up.
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Spread a layer of the mango coconut rice across the sheet, leaving an uncovered edge so the roll will seal.
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Arrange the fruit along the rice as shown in the photos and roll tightly using the bamboo mat.
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Slice the roll in half, then into quarters or your preferred sizes.
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Sprinkle with black sesame seeds and serve chilled.
