watermelon sashimi

A mind-blowing recipe doesn’t have to contain two-hundred ingredients. Case in point: this stunning watermelon sashimi from the masters of plant-based catering, Haute Chefs LA.

With just four ingredients, a simple prep plan, and a stunning table presentation, your vegan friends will adore you — and even the carnivores will be impressed with this fresh take on this Japanese and Californian classic.

Seared Watermelon Sashimi
Serves 4


4 four-inch long x 1-inch thick slabs of watermelon
2 Tbsp olive oil
4 tsp ponzu yuzo kosho
1 tsp fresh grated ginger
micro scallion to garnish


The night before, wrap the watermelon in paper towel and try to remove as much excess water as possible.

Preheat the oil in a large, cast-iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn the heat down just a bit if there is a lot of sputtering. Allow to sear on one side for about 3 minutes, or until it has a nice color, pressing on it slightly with a spatula. Flip and sear the other sides for 2-3 minutes more, or until they have a nice sear all over.

Transfer to a cutting board, and allow to slightly cool. Cut into 1/4-inch thick slices, and transfer to plates.

Combine the ponzu and yuzu kosho and grated ginger, then drizzle evenly over each slab. Garnish with a few micro scallions.

Recipe courtesy of Chef Jeffrey Nimer

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