黄瓜寿司醋腌黄瓜
沙拉35 分钟4 份简单关于此食谱
一道清爽的日式醋腌黄瓜沙拉，几分钟即可完成。薄切的黄瓜轻轻腌盐以排出水分，然后拌上明亮、酸甜的米醋酱汁。冷冻后食用，脆爽可口，可以清洁味蕾，是烤鱼、寿司或任何日本料理的完美配菜。简单、优雅、可靠。
步骤说明
- 1
Slice the Japanese or Persian Cucumbers into thin rounds, about 1/8 inch thick. A Mandoline makes this very easy, but a sharp Knife works perfectly well.
- 2
Place the Japanese or Persian Cucumbers slices in a Colander set over a Mixing Bowl. Sprinkle with the Kosher Salt and toss well to coat. Let sit for 10 minutes — the Salt will draw out excess water, keeping the salad crisp and preventing it from becoming watery.
- 3
While the Japanese or Persian Cucumbers rest, make the dressing: combine the Rice Vinegar, Sugar, and Soy Sauce in a small Mixing Bowl. Stir until the Sugar is completely dissolved. If using, stir in the Sesame Oil.
- 4
After 10 minutes, squeeze the Japanese or Persian Cucumbers slices firmly between your palms (or wrap in a clean Kitchen Towel and wring) to expel as much water as possible. This step is key — don't skip it.
- 5
If using Wakame Seaweed, rehydrate it now by soaking in cold water for 5 minutes. Drain well and roughly chop into bite-sized pieces.
- 6
Combine the squeezed Japanese or Persian Cucumbers (and Wakame Seaweed if using) in a Mixing Bowl. Pour the dressing over and toss gently to coat every slice evenly.
- 7
Refrigerate for at least 10 minutes to let the flavors meld and the Japanese or Persian Cucumbers chill through. They can marinate for up to 1 hour.
- 8
To serve, use Tongs or chopsticks to transfer the Japanese or Persian Cucumbers into small bowls or a shallow serving dish, leaving behind any excess liquid that has pooled. Top with toasted Sesame Seeds and fresh grated Ginger if using. Serve immediately, cold.
