When people used to ask me what food I miss most since going vegan, I would always say "hands down, it's gotta be sushi".

Luckily, I don't have to say that anymore because vegan sushi houses are sprouting up everywhere.

The array of vegan sushi options is exciting and incredibly creative.

I can order cut rolls filled with braised eggplant, teriyaki mushrooms, shrimp made from vegetable root, marinated tempeh, tempura tofu, Japanese pumpkin...the list goes on and on.

Recently, I decided that I was going to try my hand at making a vegan version of tuna sushi.

I rarely call dishes I make magical, but this one is an exception.

I learned that when you marinate and then bake watermelon, it takes on the texture of tender, raw fish.

Yes, it's true.

Watermelon has the good sense to transform itself into tuna on demand!

You've simply got to taste it to believe it.

Please find the recipe below.

Watermelon Sushi

BY Debbie Adler

SERVES 6

MUST HAVE

• 1 medium watermelon (about 3 pounds)

• 2 sheets nori, finely chopped

• 1/4 cup coconut aminos

• 2 tablespoons apple cider vinegar

• 1 tablespoon coconut nectar (or dark maple syrup)

• 1 tablespoon white mellow miso paste

• 3 cloves garlic, minced

• 2 tablespoons sesame seeds (optional)

MUST DO

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Cut the watermelon into 1-inch slices, leaving the rind behind.

3. In a large baking dish, mix together the nori, coconut aminos, apple cider vinegar, coconut nectar, miso and garlic. Add the watermelon and toss to coat.

4. Spread the watermelon slices on the prepared baking sheet in a single layer and pour any extra marinade over the melon.

5. Bake until the watermelon is tender, about 1 hour.

6. Let the watermelon cool completely and serve with rice.

7. Garnish with sesame seeds if desired.