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Oysters with Pickled Watermelon, wasabi emulsion, quinoa puffs and nori recipe

Oysters with Pickled Watermelon, Wasabi Emulsion, Quinoa Puffs & Nori


Shucked oysters are paired with pickled watermelon and a dash of wasabi heat.

  • Serves: 2 |
    2 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
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Watermelon Pickle

This pickle uses the layer of rind in-between the green outer skin of the watermelon and the red fruit inside.

½ C (125 ml) rice vinegar

3 Tbsp (45 ml) sugar

100 g of green watermelon rind, cubed

Wasabi Emulsion

4 tsp (20 ml) lemon juice

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) honey

½ tsp (2.5 ml) wasabi paste

50 ml canola oil

Quinoa Puffs

1 Tbsp (15 ml) quinoa

canola oil for deep frying


1 standard size sheet of nori

6 fresh oysters

6 2×2 cm cubes of watermelon fruit

micro basil and carrot greens, to garnish

Watermelon Pickle

Bring the vinegar to a boil in a medium sized saucepan. Add the sugar and stir to dissolve. Remove from the heat and add the cubed watermelon rind. Leave to cool in the liquid.

Wasabi Emulsion

Mix the lemon juice, mustard, honey and wasabi paste together. Whisk continuously while slowly adding the oil so that the mixture emulsifies. Set aside.

Quinoa Puffs

Heat the canola oil in a saucepan or deep fryer until it reaches 200 °C.

Add the quinoa to the oil and allow to puff up – about 30 seconds. Remove and set aside.


Toast the nori in a dry frying pan. Cut into small sticks and mix with the puffed quinoa. Season to taste with salt.

To Assemble

Shuck the oysters and remove from the shells.

Plate 3 pieces of watermelon with 3 oysters on each serving plate.

Drizzle with wasabi emulsion.

Sprinkle with the quinoa and nori mix, garnish with micro herbs and serve.