Keep a taste of summer all winter long and #EatMoreWatermelon with these playful Watermelon Tropical Sushi—made with crisp, juicy watermelon and bright tropical flavors.
Watermelon doesn’t have to be just a summer memory. Thanks to year-round availability, you can enjoy fresh watermelon in creative ways anytime. These Watermelon Tropical Sushi rolls bring the sunny flavors of mango, pineapple and watermelon together for a refreshing appetizer or snack.
Even if winter weather arrives, watermelons are usually stocked in grocery stores in both mini and larger sizes. In colder regions local melons may be scarce, but many travel from warmer areas or across borders to reach grocery shelves. If you spot the mini variety, they make perfect single-serving fruit for recipes like these sushi rolls or for smoothies.
Watermelon is naturally pink from lycopene, mostly water (about 92%), and versatile in sweet and savory dishes. It’s low in calories, sodium, fat and cholesterol, and provides vitamins A and C as well as potassium. The rind and melon also contain citrulline, an amino acid that can support muscle recovery—making watermelon a great post-workout snack.
If you’re simply after delicious flavor, watermelon delivers there too. From cocktails and desserts to appetizers like these Watermelon Tropical Sushi, the melon pairs beautifully with tropical fruits and coconut. These rolls are colorful, easy to assemble, and perfect for entertaining during the holidays or any time you want a bright, healthy treat.
Not feeling sushi? Here are other refreshing ways to enjoy watermelon:
Watermelon Mango Mint Salad
Watermelon Spinach Spirulina Smoothie
Watermelon Coconut Lime Popsicle
Watermelon Coconut Cucumber Chillers
{Disclosure: I received compensation for this post; however, all opinions and content are my own, unless otherwise noted. Thank you for supporting the brands that help to make I Sugar Coat It possible.}
Watermelon Tropical Sushi
Ingredients
- 315 grams Japanese rice 1 ½ cups, uncooked
- 500 milliliters water 2 cups
- 250 milliliters coconut milk 1 cup
- juice of one half lime
- 12 grams sugar 1 tablespoon
- 120 grams mango puree ½ cups
- 3-5 sheets of nori you can omit and wrap fruits in rice only, roasted seaweed
- watermelon
- mango
- pineapple
- vegetables optional
- black sesame seeds
Method
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Wash the rice, drain and let it dry.
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Whisk together the sugar and lime juice; set aside.
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Add rice, water and coconut milk to a heavy-duty saucepan and bring to a boil, uncovered.
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Cook for 5 minutes over medium heat, until the liquid level matches the rice.
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Cover, reduce heat to low and cook for 10–15 minutes, or until rice is tender.
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Remove from heat and let stand, covered, for about five minutes.
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Stir in the sugar-lime mixture and mango puree. Let the rice cool.
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Julienne the watermelon into long, thin strips.
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Cut the mango and pineapple into small cubes.
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Cover a bamboo mat with plastic wrap and place the nori sheet on top, textured side up.
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Spread a thin layer of rice over the sheet, pressing evenly. Leave an uncovered strip at one end so the roll can seal.
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Arrange the fruit along the rice as shown in the photos, then roll tightly using the bamboo mat.
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Cut the roll into pieces: first in half, then each half into the desired number of servings.
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Sprinkle with black sesame seeds and serve chilled.
