Check ingredients In a large airtight container, add watermelon, seaweed, tamari, white rice vinegar and sesame oil. Put on the lid and shake gently to distribute the seasonings.
Place in the fridge for at least 2 hours and up to 24 hours to marinate.
After marinating, preheat oven to 250ºF and line a baking sheet with parchment paper.
Place all the cubes on the parchment paper. Reserve the sauce to use in another recipe such as an Asian sauté or a pad Thai.
Bake for 2 hours, flipping the cubes halfway through.
After 2 hours, increase oven temperature to 350ºF and bake for 5 more minutes, until slightly charred.
Transfer into an airtight container, close and place in the fridge until cold.
Once cold, and right before serving, mix vegan mayo and sriracha together and add into the container with your watermelon. Toss to coat.
Serve immediately in vegan sushi, in my Spicy Tuna Poke Bowl or even as a garnish on an avocado toast.
Can I swap tamari with soy sauce? Yes absolutely!
Can I double the recipe? Yes you can for the amount of watermelon, but I would not double the amount of tamari, seaweed, vinegar or sesame oil. I would only multiply the measurements for those by 1 1/2. So for example, if you want to double the amount of watermelon from 700 grams to 1,400 grams, increase the amount of tamari to 6 tablespoons instead of 8.
Do I have to serve this with a spicy vegan mayo? Absolutely not. You can keep it as is; I just like the spicy mayo because it adds a level of creaminess that I personally enjoy.
