Sushi with Wakame Sea Vegetable

Name: Sushi with Wakame Sea Vegetable (Wakame Sushi)
Cuisine: Japanese
Ingredients: 1 Japanese cucumber or salad cucumber, rolled in ¼ teaspoon salt and cut in half lengthwise; 1 Japanese cucumber or salad cucumber, rolled in ¼ teaspoon salt and cut in half lengthwise; 2 teaspoons salt; 2 teaspoons salt; 1 teaspoon shoyu (soy sauce); 1 teaspoon shoyu (soy sauce); Vegetable oil; 2 eggs, lightly beaten; 2 tablespoons white sesame seeds, toasted; 1 tablespoon instant wakame sea vegetable, soaked in cold water for 2 minutes, drained, and julienned; 10 shiso leaves, julienned, preferably, or 2 to 3 tablespoons minced chervil; 10 shiso leaves, julienned, preferably, or 2 to 3 tablespoons minced chervil; 1.4 pounds sushi rice

Wakame Sushi

Preparation info

Yields
4
servings as a light meal.

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is a light, refreshing summertime sushi. Sushi rice is tossed with cucumber, wakame sea vegetable, shiso, white sesame seeds, and julienned thin omelette. If shiso is not available, use fresh chervil.

Ingredients

1 Japanese cucumber or salad cucumber, rolled in ¼ teaspoon salt and cut in half lengthwise
2

Asia
Japan
Main course
Vegetarian
Summer

Method

If the cucumber has a large seed cavity, scrape it clean. Cut the cucumber into paper-thin slices. Soak the slices for 10 minutes in a bowl of 2 cups water with the 2 teaspoons salt.

Drain the cucumber, and squeeze it to remove excess water. Toss the cucumber with the shoyu.

Heat a Japanese omelette pan or 6-inch skillet over medium heat until hot. Put 1 tablespoon vegeta