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Submitted by William H. Myers, IV
Credit: Executive Chef William Myers
From the Chef
“Every dinner service I send out amuses to tables and this was meant to playfully confuse the guest into thinking it is tuna. it takes on the texture of tuna as it marinates, and takes on a slightly fishy taste due to the fish sauce. eating should be fun and strike up conversation.”
2T Soy Sauce
1t Fish Sauce
1c Sushi Rice
1T Rice Wine Vinegar
Cut Watermelon into flat cubes. Place into vacuum bags with soy sauce, fish sauce and vacuum and seal. Leave over night to marinate. Cook sushi rice as per instructions on bag. Mix rice wine vinegar and sugar together and pour over rice. When rice is chilled, pack onto Asian spoons and open marinated watermelon bags and top with edible flowers or cilantro.
12 spoons worth
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