A delicious vegan wasabi 'Ahi' sando featuring a charcoal spelt bun and watermelon 'ahi' steaks, complemented by wasabi aioli, shredded carrots, and cabbage. Perfect for summer.
1: Peel and slice the mini watermelon into 5-6 large slices.
2: In a bowl, mix the coconut aminos, liquid aminos, sesame oil, ground ginger, onion powder, kelp flakes, and sriracha hot sauce.
3: Marinate the watermelon slices in the mixture for a few minutes.
4: Prepare the wasabi aioli by combining vegan mayo, wasabi paste, and rice vinegar in another bowl.
5: Grate the carrots and slice the purple cabbage and green onions.
6: Assemble the sandwich by placing the marinated watermelon steak on a charcoal spelt bun, topping it with wasabi aioli, grated carrots, sliced cabbage, green onions, and avocado slices.
7: Serve your sandwich and enjoy the fresh summer flavors!
