Recipe
Watermelon Crudo
Serves
4
Total Time
40-55 minutes
Prep Time
10 Minutes
Inactive Time
30-45 minutes for Chilling
About
Reimagine classic sashimi with this refreshing plant-based Watermelon Crudo, developed by the chefs at the ZWILLING Cooking Studio. Crisp seedless watermelon is sliced into sashimi-style pieces using a razor-sharp MIYABI slicing knife to ensure clean edges and a silky texture.
Lightly dressed with Kikkoman Yuzu Ponzu, toasted sesame oil, and rice vinegar, the watermelon takes on a savory depth that balances its natural sweetness. Finished with thin cucumber, crisp radishes, and aromatic shiso, it offers a vibrant, light appetizer perfect for warm-weather entertaining.
Ingredients
- ½ small seedless watermelon, thoroughly chilled
- 2 Persian cucumbers
- 3 radishes
- 6–8 shiso leaves
- 1 tablespoon black sesame seeds
- Flaky sea salt
- YUZU PONZU DRESSING
- 3 tablespoons Kikkoman Yuzu Ponzu
- 1 tablespoon Kikkoman Rice vinegar
- 1 tablespoon neutral oil
- ½ teaspoon Kikkoman Toasted Sesame Oil
Directions
- Remove the watermelon rind and cut the flesh into neat rectangular blocks.
- Chill until very firm.
- Whisk together yuzu ponzu, rice vinegar, neutral oil, and sesame oil.
- Using a MIYABI slicing knife, cut watermelon into thin sashimi-style slices.
- Thinly slice cucumber and radish.
- Arrange watermelon on a chilled platter in overlapping slices.
- Add cucumber and radish.
- Spoon the yuzu ponzu dressing lightly over the watermelon immediately before serving.
- Finish with torn shiso, black sesame, and a few flakes of sea salt.
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