Seaweed Cucumber Appetizers


Aren't they gorgeous! The colors and textures! They taste the same - layered flavors and textures - crunchy, creamy, sour, spicy, crisp, and smooth - totally fresh!
These are a perfect starter for the heavy meals of the holidays. Also a perfect starter or snack in the heat of the Summer when lite is best
This recipe is a play it by ear one, depending on how many servings you have an your personal taste.


Ingredients
*cucumber
*pickled ginger
*Seasnax seaweed sheets ( I used wasabi, for a bit of heat )
*black & white sesame seed for garnish
*lemon juice
*garlic
*tahini 
*pinch of salt


1.) Slice your cucumber - I use a mandolin to get quick, uniform slices. You want thin - 1/4 to 1/8 inch. Leave the skin on if you're using organic cuckes. 

2.) Prep your seaweed by cutting squares that fit nicely on top of your cucumber slices. I used one as a pattern over and over for uniformity and cut with kitchen shears. 

3.) Mix up your tahini spread. This is where you'll play it by ear depending on how many you'll be making. The bulk of the spread is the tahini - the rest of the ingredients is flavoring the tahini. I used a heaping tablespoon of tahini for 6 slices and it turned out perfect - use that as a guide. 

  • tahini
  • crushed garlic
  • lemon juice
  • pinch of kosher or sea salt

Flavor your tahini, I used 1 clove of garlic for 6 slices and 2 teaspoons of lemon juice. Mix well, you want a workable paste. Loosen with lemon juice as needed.

4.) Spread approx. 1/4 teaspoon of the spread over your slice - think glue.

5.) Place a seaweed square on top and press lightly to hold.

6.) Add another 1/4 teaspoon dollop on top of the seaweed.

7.) Top with sliced pickled ginger. Take a pinch and try to round it off like a rose to place on top.

8.) Sprinkle with black & white sesame seeds.

And Enjoy! We enjoy snacking on Seasnax Seaweed Sheets & Chompers. I just knew there would be a way to use seaweed in a more servable way and I was right! These are delicious! My children are asking for more as I write, so I'm off to make another batch!


 

No comments

Back to Top