It took me a looooong time to eat fish. In fact, a shrimp episode when I was about 6 resulted in a full-on asthma attack because I got so worked up over having to eat the stuff. Fast-forward a few years, though, and I slowly began to "do" fish in high school. Ten (OK, it's really more like 15) years later, and now I'm a sushi addict. To my mind, there's nothing better than a fresh, spicy tuna roll with tons of wasabi, but if you're one of those people not too into the whole raw fish thing, get this: Watermelon — yes, watermelon — can be your stand-in.
When you bake watermelon for a few hours, the water slowly leaves the fruit, and the result is an uncanny resemblance to raw fish in terms of texture. Lay it over some cooked rice, and until the first bite, when you taste the sweetness, you'd never know it wasn't fish.
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