Watermelon Sushi Recipe

Learn how to make this showstopping homemade Watermelon Sushi - the best summer dessert that looks like real sushi but tastes like sweet treats! This easy baking recipe uses rice crispy treats tinted with natural colors and shaped into convincing sushi pieces that will amaze at your next gathering.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

10 mins

Serves:

24 pieces

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">90g unsalted butter</li><li class="ingredients-single-item">300g mini marshmallows</li><li class="ingredients-single-item">180g crispy rice cereal</li><li class="ingredients-single-item">5-7 drops red food coloring (or beetroot powder for natural coloring)</li><li class="ingredients-single-item">200g watermelon, cut into thin rectangular strips</li><li class="ingredients-single-item">100g kiwi fruit, peeled and sliced</li><li class="ingredients-single-item">50g strawberries, sliced</li><li class="ingredients-single-item">25g shredded coconut, tinted green</li><li class="ingredients-single-item">2 fruit roll-ups, cut into strips (green color)</li><li class="ingredients-single-item">50g white chocolate, melted</li><li class="ingredients-single-item">30g black sesame seeds</li><li class="ingredients-single-item">60ml berry coulis (for dipping)</li><li class="ingredients-single-item">20g desiccated coconut mixed with 1/2 tsp matcha powder (for "wasabi")</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

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🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Sushi mat (bamboo rolling mat)</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Cling film/plastic wrap</li><li class="equipment-single-item">Small spray bottle with water</li><li class="equipment-single-item">Small rectangular container (for shaping rice blocks)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line a 23x33cm baking tray with parchment paper and lightly grease with butter. This prevents the rice crispy mixture from sticking and makes removal easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large, heavy-bottomed saucepan, melt the butter over low heat. When completely melted, add the marshmallows and stir constantly until they've completely dissolved into a smooth mixture. The low heat is crucial here – too hot and your mixture will become tough rather than chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and add the red food coloring to create a watermelon pink color. Start with a few drops and add more until you achieve a vibrant pink shade similar to watermelon flesh. If using natural coloring like beetroot powder, you may need a bit more.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Quickly fold in the rice cereal, working rapidly before the mixture starts to set. Ensure all cereal is evenly coated for consistent color and texture through your "sushi rice."</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the mixture to your prepared tray and use a piece of parchment paper or a silicone spatula to press it down firmly and evenly. The thickness should be approximately 2cm. Allow to cool for 15 minutes until firm but still slightly pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For maki rolls, cut the rice crispy treat into rectangles approximately 10x15cm. Place a piece of cling film over your sushi mat, then place a rectangle of rice crispy treat on top. Arrange thin strips of watermelon and kiwi in a line along one edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using the sushi mat for support, tightly roll up the rice crispy treat around the fruit filling, pressing gently but firmly as you go. The warmth of your hands will help seal the seam. If it's not sticking, lightly brush with a small amount of water.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the "nori" wrapping, take green fruit roll-ups and wrap around the outside of some rolls. For others, coat the edges with the green-tinted coconut by pressing it gently into the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For nigiri sushi, form small oval balls with the rice crispy mixture. Top with thin slices of watermelon or strawberry. Secure the "fish" to the "rice" with a small dab of melted white chocolate, which acts as an edible glue.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle some rolls with black sesame seeds to mimic real sushi. Allow all pieces to set completely for at least 30 minutes at room temperature or 15 minutes in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using a very sharp knife dipped in warm water, slice the maki rolls into 2cm thick pieces. Clean and rewarm the knife between cuts for the cleanest edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Arrange your sushi pieces on a platter. Serve with small bowls of berry coulis as "soy sauce" and the green-tinted coconut as "wasabi" for dipping. For an extra touch, add small pieces of sliced fruit to garnish the platter.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Watermelon Sushi Recipe?

The main ingredients include crispy rice cereal, marshmallows, butter, food colouring, fresh fruits (watermelon, kiwi, and strawberries), fruit roll-ups, coconut, white chocolate, black sesame seeds, and berry coulis for serving. All combine to create convincing sushi-shaped treats.

How to cook Watermelon Sushi Recipe at home?

Learn how to cook Watermelon Sushi Recipe by first making pink-tinted rice crispy treats, then shaping them with fresh fruit fillings to resemble sushi. Some pieces are rolled like maki with fruit centres, while others are formed into nigiri topped with watermelon "fish." The result is a playful dessert that mimics real sushi but tastes deliciously sweet.

Can I make these dessert sushi rolls without artificial food colouring?

Absolutely! Replace artificial colouring with natural alternatives like beetroot powder for pink rice and matcha powder for green elements. Freeze-dried fruit powders work brilliantly too - strawberry powder creates vibrant pink while spinach powder offers a natural green for the "nori" elements.

How far in advance can I prepare dessert sushi for a party?

These treats are best made 1-2 days ahead maximum. Store in an airtight container, with layers separated by parchment paper. For optimal freshness, add the fresh fruit components just a few hours before serving, as they can release moisture into the rice crispy base if left too long.

What's the best way to cut clean slices of these rice crispy sushi rolls?

For perfectly neat slices, use a very sharp knife dipped in hot water between cuts. Wipe the blade clean each time and re-warm it for the cleanest edges. Allow the rolls to set completely before cutting and apply gentle pressure rather than sawing motions for best results.

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