Ingredients
- Watermelon - one inch thick slice
- 2 sheets of nori in the nutri-bullet for fine crumbs
- 2 tablespoons apple cider vinegar
- 1 tablespoon miso paste
- 1/4 cup gluten free soy sauce from Lee Kum Kee
- 1 teaspoon sesame oil
Method
- Cut skin off 1 round slice of watermelon and slice into quarters. Remove seeds.
- Combine rest of the ingredients well and rub into watermelon pieces.
- Place into greased or lined baking tray and bake at 180 degrees for 45 minutes.
- Removed from oven and let cool. It is great the next day too. Slice and add to sushi rolls with a mayo/sriracha sauce or poke bowls.
- Garnished here with baked shredded tofu to add protein, and a spot of wasabi to added zing.
Product used in recipe
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
