Recipes
Japanese Cucumber and Wakame Salad Rolls
Ingredients
Wakame seaweed
150g
J-Lek Seafood Dipping Sauce
Lime juice
20g
Sesame oil
10g
Minced garlic
15g
Minced bird's eye chilies
7g
J-Lek Sukiyaki Sauce
60g
Cucumber
Green oak lettuce
Sukiyaki Sauce
Available sizes: 240g, 350g, 1kg
Step-by-Step Directions
Step 1
Completely peel and devein the shrimp. Wash thoroughly and pat dry. Marinate with light soy sauce and sugar for 15 minutes, then grill until cooked and set aside.
Step 2
Soak the wakame seaweed in water until fully rehydrated, then drain well. In a mixing bowl, combine the seafood dipping sauce, lime juice, sesame oil, garlic, and chopped chilies. Add the drained wakame, toss to mix evenly, and set aside.
Step 3
Thinly slice the Japanese cucumbers lengthwise into long strips. Form each strip into a circular ring, then fill the center with the seasoned wakame and grilled shrimp.
Step 4
Mix the suki sauce, seafood dipping sauce, and lime juice together. Drizzle this dressing over the salad rolls. Garnish with radish and green oak lettuce before serving.
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