To accompany our oyster miso soup, we took inspiration from our recent meal at Kapnos, and tried our hand at compressed watermelon, with an Asian twist. We don't have a vacuum sealer, so we searched the interwebs for technique ideas and suggestions.
Start by slicing up your watermelon. You want rectangular slices so they'll mimic pieces of tuna sashimi. The easiest way to do this is by slicing the watermelon in half. Slice off the round end as well. Then cut off your rind, like you're supreming an orange. Just let your knife follow the curve of the melon. Then cut off the rounded edges so you're left with a a more cubical piece. Then you can slice it into pieces that mimic sashimi.