16 Vegan Makeovers on Your Favorite Summer Recipes

Created by Chef de cuisine at Planta South Beach, Benjamin Goldman

Serving Size: 25

"Summer is all about bright, colorful dishes that are both refreshing and full of flavor," says Goldman. "For this recipe we I used watermelon to reflect the look, feel and taste of sushi, while staying true to Planta's plant-based concept."

● 1lb watermelon

● 1cup sushi rice

● 1cup water

● Rinse sushi rice thoroughly until the water runs clear. Cook the sushi rice in a rice cooker with water. Remove rice when finished and cool down. Cut the skin of the watermelon. Slice the watermelon into rectangular block (2" x 6"). Lay them out on a sheet tray lined with parchment paper. Preheat the oven to 180°F. Place the tray of watermelon in the oven and cook for 2-2 1/2 hours or until the correct texture is achieved. Form the rice in the palm of your hand by pressing firmly and shaping it into the desired nigiri shape. Fold the watermelon on top.

Image Courtesy of Benjamin Goldman