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Watermelon Style Tuna Nigiri

A playful and creative sushi recipe where fresh tuna nigiri is styled to look like miniature watermelon slices. Fun, delicious, and Instagram-ready.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice uncooked short grain
  • 2.5 cups water
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Toppings
  • 1 lb sushi-grade tuna maguro block
  • 1 large cucumber
  • 1 tbsp black sesame seeds
  • 1 tsp wasabi paste optional

Equipment

  • Sharp Sashimi Knife
  • Rice Cooker or Pot
  • Vegetable Peeler
  • Cutting board

Method
 

  1. Rinse rice until water runs clear. Cook with water in a rice cooker or pot.
  2. Mix vinegar, sugar, and salt. Fold into hot cooked rice. Let cool to room temperature.
  3. Slice tuna into 1/4 inch thick rectangles. Trim corners to form a semi-circle 'watermelon slice' shape.
  4. Peel strips of cucumber skin. Trim to fit the curved edge of the tuna slices to act as the rind.
  5. Form small oval mounds of sushi rice with wet hands.
  6. Assemble by placing the tuna (with cucumber rind attached) onto the rice mounds.
  7. Sprinkle black sesame seeds on the tuna to resemble watermelon seeds. Serve immediately.

Notes

Ensure you purchase 'sushi-grade' fish intended for raw consumption.