© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Boston Globe, 08 June 2008
2 tablespoons (about ounce) dried wakame
1 pound sushi-quality fresh tuna or salmon, skinned
3 tablespoons salted, dry-roasted cashews, toasted and very finely chopped
¼ small red onion, minced
½ medium cucumber, peeled, seeded, and finely diced
¼ cup low-sodium soy sauce
2 teaspoons sesame oil
salt, preferably sea salt or kosher
5 scallions, thinly sliced
1 tablespoon sesame seeds, toasted and cooled
In a medium bowl, cover the wakame with cold water and rehydrate until tender and about doubled in volume, about 5 minutes. Drain wakame, squeeze dry, chop finely, and return to the bowl.
Meanwhile, dice the fish into ½-inch cubes and add to the bowl. Add the cashews, red onion, cucumber, soy sauce, sesame oil, ½ teaspoon salt, and 4 scallions. Stir to mix, cover, and refrigerate until well chilled, at least 2 hours. Sprinkle with remaining scallion and sesame seeds, and serve at once.