Melon and Jicama Sushi
Refresh your palate with this vibrant and creative Melon and Jicama Sushi recipe! A fresh twist on traditional sushi, this dish combines sweet, juicy cantaloupe and honeydew melon with crisp, refreshing jicama for a delightful contrast in texture and flavor. Wrapped in perfectly seasoned sushi rice and nori, each roll is complemented by a hint of fresh mint and a sprinkle of toasted sesame seeds for an aromatic finish. This no-seafood sushi option is a feast for the eyes and taste buds, making it perfect for vegetarians or anyone looking to explore unique sushi combinations. Quick to prepare in just 45 minutes, it’s an elegant, healthy appetizer or a refreshing light meal, served alongside soy sauce, pickled ginger, and wasabi for the ultimate dipping experience. Ideal for sushi lovers seeking a sweet yet savory twist!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 Nori sheets
- 0.5 small Cantaloupe
- 0.5 small Honeydew melon
- 1 small Jicama
- 8 leaves Fresh mint leaves
- 1 tablespoon Toasted sesame seeds
- 0.25 cup Soy sauce
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed.
Remove the cooked rice from heat and let it sit covered for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice with a wooden spatula and allow it to cool to room temperature.
While the rice is cooling, peel and thinly slice the cantaloupe and honeydew melon into strips about 4 inches long and 1/2 inch wide. Peel the jicama and cut it into similarly sized thin sticks.
Lay a bamboo sushi mat on a clean working surface and place one sheet of nori shiny side down on the mat. Wet your hands with water to prevent sticking and spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay a few slices of cantaloupe, honeydew, and jicama horizontally across the center of the rice. Add 2 fresh mint leaves for a burst of flavor.
Using the bamboo mat, tightly roll the sushi from the bottom edge toward the top, pressing firmly. Seal the edge of the nori by dampening it lightly with water. Repeat this process with the remaining nori sheets and fillings.
Using a sharp knife dipped in water, slice each sushi roll into 8 equal pieces. Sprinkle the sliced rolls with toasted sesame seeds for added texture.
Serve the melon and jicama sushi with soy sauce, pickled ginger, and wasabi paste on the side for dipping. Enjoy immediately for the freshest experience!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 77.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
