Watermelon Sushi Coconut Mint (Print Version)

Juicy watermelon paired with coconut-infused sticky rice and mint delivers a delightful fusion treat.

# What You’ll Need:

→ Rice

01 - 1 cup glutinous rice
02 - 1 cup coconut milk
03 - 2 tablespoons sugar
04 - 1/4 teaspoon salt

→ Fruit

05 - 1 small seedless watermelon
06 - Fresh mint leaves, for garnish

# How to Make It:

01 - Rinse glutinous rice under cold water until water runs clear. Soak the rice in water for at least 1 hour, then drain thoroughly.
02 - In a saucepan, combine drained rice, coconut milk, sugar, and salt. Bring to a boil over medium heat, reduce to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
03 - While the rice cooks, cut the seedless watermelon into rectangular slices, approximately 1.5 cm thick. Trim slices into small rectangles or squares, resembling sushi pieces.
04 - Allow the cooked coconut sticky rice to cool slightly until just warm.
05 - Place a slice of watermelon on a platter, top with a spoonful of coconut sticky rice, and press gently to adhere.
06 - Arrange assembled pieces on a serving platter and garnish with fresh mint leaves.

# Additional Tips::

01 -
  • Ready in just over half an hour from start to finish
  • No oven required so it is perfect for hot days
  • Vegan dairy free and gluten free making it fit for most diets
  • Distinctive blend of fruity and creamy flavors with a cool minty finish
02 -
  • Naturally gluten free and vegan for almost any guest
  • Packed with hydrating fruit and energizing carbs
  • Make ahead friendly for parties
03 -
  • Rinse rice thoroughly to avoid clumping
  • Pat watermelon pieces dry before topping so rice will stick
  • Chill the assembled sushi for at least fifteen minutes before serving for the best texture
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