Watermelon Tu-Nah by @fitgreenmind

1h30

4 servings

🍉

1

Baby watermelon

🥢

75 ml

Soy sauce

🫗

5 ml

Sesame oil

🍙

3 g

Nori

🧂

1.5 g

Salt

🧄

3 g

Garlic

🫚

5 g

Ginger

  1. Preheat

    Preheat the oven to 180°C / 360°F and place the baking dish nearby.

  2. Peel
    • watermelon

    Peel the 1 baby watermelon and remove any visible seeds.

  3. Cut
    • watermelon

    Cut the peeled watermelon into thick steaks or slices, about 2 cm / 3/4 inch thick.

  4. Mix
    • soy sauce
    • sesame oil
    • nori

    Mix 5 tbsp soy sauce, 1 tsp sesame oil, the crushed nori, and salt in the mixing bowl.

  5. Serve
    • soy sauce
    • sesame oil
    • nori

    Reserve about 2 tbsp of the marinade for serving.

  6. Coat
    • watermelon
    • soy sauce
    • sesame oil

    Coat the watermelon slices in the remaining marinade.

  7. Marinate
    • watermelon

    Marinate the coated watermelon for 30 to 60 minutes at room temperature.

  8. Arrange
    • watermelon

    Arrange the marinated watermelon in a single layer in the baking dish.

  9. Bake
    • watermelon

    Bake the watermelon at 180°C / 360°F for 60 minutes, until darker, tender, and firmer in texture.

  10. Cool
    • watermelon

    Remove the baked watermelon from the oven and let it cool for 10 minutes.

  11. Slice
    • watermelon

    Slice or cube the baked watermelon into the desired shape for sushi, poke bowls, or salads.

  12. Toss
    • watermelon
    • soy sauce
    • sesame oil

    Toss the watermelon with the reserved marinade, garlic, and ginger before serving.

Watermelon Tu-Nah by @fitgreenmind

1h30

4 servings

🍉

1

Baby watermelon

🥢

75 ml

Soy sauce

🫗

5 ml

Sesame oil

🍙

3 g

Nori

🧂

1.5 g

Salt

🧄

3 g

Garlic

🫚

5 g

Ginger

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C / 360°F and place the baking dish nearby.

    🍳baking dish

  2. Step 2/12

    Peel the 1 baby watermelon and remove any visible seeds.

    🍉watermelon
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Cut the peeled watermelon into thick steaks or slices, about 2 cm / 3/4 inch thick.

    🍉watermelon
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Mix 5 tbsp soy sauce, 1 tsp sesame oil, the crushed nori, and salt in the mixing bowl.

    🥢soy sauce
    🫗sesame oil
    🍙nori
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/12

    Reserve about 2 tbsp of the marinade for serving.

    🥢soy sauce
    🫗sesame oil
    🍙nori
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/12

    Coat the watermelon slices in the remaining marinade.

    🍉watermelon
    🥢soy sauce
    🫗sesame oil
    🍙nori
    🧂salt
    🥣mixing bowl
    🥄spatula

  7. Step 7/12

    Marinate the coated watermelon for 30 to 60 minutes at room temperature.

    🍉watermelon
    🥣mixing bowl

  8. Step 8/12

    Arrange the marinated watermelon in a single layer in the baking dish.

    🍉watermelon
    🍳baking dish
    🥄spatula

  9. Step 9/12

    Bake the watermelon at 180°C / 360°F for 60 minutes, until darker, tender, and firmer in texture.

    🍉watermelon
    🍳baking dish

  10. Step 10/12

    Remove the baked watermelon from the oven and let it cool for 10 minutes.

    🍉watermelon
    🍳baking dish

  11. Step 11/12

    Slice or cube the baked watermelon into the desired shape for sushi, poke bowls, or salads.

    🍉watermelon
    🔪chef's knife
    🪵cutting board

  12. Step 12/12

    Toss the watermelon with the reserved marinade, garlic, and ginger before serving.

    🍉watermelon
    🥢soy sauce
    🫗sesame oil
    🍙nori
    🧄garlic
    🫚ginger
    🥣mixing bowl
    🥄spatula

Composition

Ingredients

Types

Condiment, Soy, Oil, Seed, Seasoning, Vegetables, Aromatic

Ingredients

Baby watermelon, Soy sauce, Sesame oil, Nori, Salt, Garlic, Ginger

Notes

Baby watermelon (or 1/4 of a big watermelon, peeled and cut into slices), Nori (optional, for a fishy flavor, crushed), Salt (amount not given), Garlic (optional, amount not given), Ginger (optional, amount not given)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Pescatarian, Plant-based, Low-fat

Calories

82 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 14.6g, Sugars: 11.5g, Fat: 1.4g, Fiber: 0.9g

Nutritional Information

Minerals

Sodium: 1190mg, Potassium: 178mg, Magnesium: 17mg, Iron: 0.6mg

Vitamins

Vitamin C: 13mg, Vitamin A: 42µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, baking dish, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Dinner, Summer, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese

Geographic

to inform

Various

Aspect

Texture

Tender, Chewy, Juicy, Meaty

Flavors

Umami, Savory, Sweet, Salty, Oceanic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Store with a small amount of marinade to prevent drying), freezer : 1 month (Store in a freezer-safe airtight container,Texture will become softer after thawing,Thaw overnight in the refrigerator)