Place the nori sheets, sesame oil, soy sauce, vegan fish sauce, neutral oil, and water in a blender and blend until well combined to create the marinade.
Remove the rind from the watermelon and slice the flesh into 'steaks' approximately 4 cm thick.
Brush the watermelon steaks generously with the marinade and bake at 180°C (350°F) for 1.5 to 2 hours, turning them occasionally.
Remove the steaks from the oven and submerge them in the remaining marinade. Let them cool and marinate for at least 5 hours so the flavors penetrate deeply.
Optional: Pour any remaining marinade into a saucepan, bring to a boil, and reduce over medium heat until it becomes a syrupy glaze.
Slice the marinated watermelon into thin sashimi-like pieces or cubes. Drizzle with the reduced glaze, and garnish with chopped scallions and sesame seeds before serving.
Cook it hands-free.
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