Watermelon Chirashi Don

Have Made It

  • Yields

    4 servings



  1. Preheat the oven to 350 degrees F.
  2. Remove the peel from the watermelon with a peeler. Reserve 6 long pieces for garnish if desired.
  3. Cut the rind off and very finely julienne 2 cups with a mandoline. Place in ice water to crisp. Set aside.
  4. Cut the flesh into 1” pieces.
  5. Coat the bottom of a baking dish with rice oil and drizzle the watermelon pieces with the rest. Bake "roast" for 20-25 minutes.
  6. After 20 minutes, turn the watermelon over and bake for another 10 minutes, watching to make sure it doesn’t brown. Remove from the oven to cool slightly.
  7. Meanwhile, combine the tamari, mirin, and rice vinegar in a shallow dish.
  8. When the watermelon has cooled slightly, add the watermelon, cover, and let it rest for 20 minutes Chill refrigerated for 1 hour.
  9. After 1 hour, remove watermelon from the marinade, dry well and slice into ½ inch slices. Strain and reserve the marinade.
  10. Drain the watermelon rind.
  11. To assemble, place 1½ cups of sushi rice at the bottom of each bowl.
  12. In a decorative pattern, place watermelon rind, 1 shiso leaf, 3 prawns, ½ of a sliced cucumber, some seaweed, 2 slices of tamago, some pickled ginger and wasabi paste.
  13. Shingle 1 roasted sliced watermelon sashimi in the center.
  14. Sprinkle with furikake, decorate with the reserved watermelon peel, if desired, and serve with reserved marinade on the side.

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